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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 18

Polysaccharides in Coffee and Their Relationship to Health

An Overview

Carmen L. de Oliveira Petkowicz     Universidade Federal do Paraná, Departamento de Bioquímica e Biologia Molecular, Curitiba, PR, Brazil

Abstract

Sucrose is the predominant low-molecular-weight sugar in green coffee beans. Type II arabinogalactans (AGPs) and acetylated (galacto)mannans are the predominant polysaccharides. During the roasting process, sucrose and high amounts of polysaccharides from coffee beans are converted into degradation products, which are precursors for compounds that contribute to the organoleptic properties of coffee beverages. The remaining AGPs and acetylated (galacto)mannans in roasted beans have less branching in their structures and have ...

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