Table 2. Optimization of the acrylamide content in roasted Sidama coffee (mean ±sd, n = 14).
| Temperature (°C) | Time (minute) | Acrylamide (μg/kg) | Run number |
|---|---|---|---|
| 175.86 | 5.50 | 202±14a | 12 |
| 180.00 | 7.00 | 281±10b | 1 |
| 180.00 | 4.00 | 263±18b | 6 |
| 190.00 | 5.50 | 360±0c | 3 |
| 190.00 | 5.50 | 359±0c | 5 |
| 190.00 | 5.50 | 358±0c | 7 |
| 190.00 | 5.50 | 359±0c | 8 |
| 190.00 | 7.62 | 2549±6g | 9 |
| 190.00 | 5.50 | 359±0c | 10 |
| 190.00 | 5.50 | 357±3 c | 11 |
| 190.00 | 3.38 | 344±15c | 13 |
| 200.00 | 4.00 | 1988±7 f | 2 |
| 200.00 | 7.00 | 577±15e | 4 |
| 204.14 | 5.50 | 511±34d | 14 |
Means with different letters across columns are significantly different (p<0.05).
Independent variable -1 0 1
Temperature (°C) 180 190 200
Time (minutes) 4 5.5 8