Kopi Luwak proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. The proteins also undergo non-enzymatic Maillard browning reactions in the later roasting process. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. Marcone also conducted an analysis on the volatile compounds which are responsible for the coffee's flavour and aroma, showing that there are significant differences from regular coffee. He concluded that: According to Dr. Davila Cortes, the altered protein structure degrades the effectiveness of the coffee as a diuretic. Few objective assessments of taste are
Refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. Additionally, they are a typical ingredient in layered dips, such as seven-layer dip or in nachos. Refried beans Refried beans (Spanish: "frijoles refritos") is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans