건조 사과 분말 첨가량을 달리한 제조 커피의 품질 특성
A Study on the Quality Characteristics of Coffee With Different Amounts of dried apple powder
1
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
This study was to investigate quality characteristics and antioxidant characteristics by adding dried apple powder with different added amounts to coffee to develop drinks with improved taste and aroma and functional coffee. The pH significantly decreased as the addition of the dried apple powder increased (P<0.05), and the moisture, A11 was the highest. The soluble solid content was 1.23~4.37 °Brix, which had the highest A44 and increased proportionally as the amount of addition increased (P<0.05). Brownness was in the range of 0.51 to 0.61, and A44 was the lowest at 0.50, and A11 was the highest at 0.61. The L value was 9.23 for the control group and the A44 was the highest at 11.67. The a value was 1.17 for the control group, and A44 was the highest at 2.03. In Total polyphenol, A33 was the highest at 1778.16 mg GAE/L. In DPPH and ABTS, A11 was the highest. In conclusion, A11 is considered suitable for coffee development due to its excellent quality and antioxidant characteristics. It is expected to continue to develop as an antioxidant-active drink, improve the quality of the coffee industry, and increase sales.
Abstract
This study was to investigate quality characteristics and antioxidant characteristics by adding dried apple powder with different added amounts to coffee to develop drinks with improved taste and aroma and functional coffee. The pH significantly decreased as the addition of the dried apple powder increased (P<0.05), and the moisture, A11 was the highest. The soluble solid content was 1.23~4.37 °Brix, which had the highest A44 and increased proportionally as the amount of addition increased (P<0.05). Brownness was in the range of 0.51 to 0.61, and A44 was the lowest at 0.50, and A11 was the highest at 0.61. The L value was 9.23 for the control group and the A44 was the highest at 11.67. The a value was 1.17 for the control group, and A44 was the highest at 2.03. In Total polyphenol, A33 was the highest at 1778.16 mg GAE/L. In DPPH and ABTS, A11 was the highest. In conclusion, A11 is considered suitable for coffee development due to its excellent quality and antioxidant characteristics. It is expected to continue to develop as an antioxidant-active drink, improve the quality of the coffee industry, and increase sales.
참고문헌 (41)
- 김남용, "한국형 커피 품질 평가표 개발에 관한 연구", 한국외식산업학회지, 14(4), pp.21~33 (2018), 한국외식산업학회
- 김자민, "대추 추출물이 첨가된 흑도라지 사과주스의 품질 특성 및 항산화 활성", 한국식품저장유통학회지, 21(2), pp.199~205 (2014), 한국식품저장유통학회
- 김순하, "팬데믹 시대의 커피업계 생존전략", 한국외식산업학회지, 16(4), pp.51~60 (2020), 한국외식산업학회[DOI]
- 김현영, "과채류의 항산화 활성에 미치는 열처리 효과", 한국식품과학회지, 40(2), pp.166~170 (2008), 한국식품과학회
- 류현아, "로스터리 커피전문점의 메뉴품질 및 서비스품질이 지각된 가치, 고객만족, 행동의도에 미치는 영향", 한국외식산업학회지, 17(2), pp.7~23 (2021), 한국외식산업학회[DOI]
- 박근도, "더치 추출방식 조건 차이에 따른 클로로겐산 함량 차이 비교", 한국외식산업학회지, 13(4), pp.297~305 (2017), 한국외식산업학회[DOI]
- 박한솔, "사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향", 한국식품저장유통학회지, 29(2), pp.233~240 (2022), 한국식품저장유통학회
- 신경옥, "한라봉 추출액이 첨가된 커피 분말의 제조 및 품질 특성에 관한 연구", 한국식품영양학회지, 34(6), pp.593~603 (2021), 한국식품영양학회[DOI]
- 이준호, "청징 사과주스의 제조 및 품질특성 비교", 한국식품저장유통학회지, 13(2), pp.138~143 (2006), 한국식품저장유통학회
- 송주완, "커피전문점의 물리적 환경이 고객만족도와 재방문의도에 미치는 영향", 한국외식산업학회지, 16(4), pp.75~85 (2020), 한국외식산업학회[DOI]
- 조승화, "사과 발효액을 이용한 고추장의 이화학적 및 생리활성", 한국식품저장유통학회지, 26(2), pp.201~210 (2019), 한국식품저장유통학회
- 양혜진, "사과 첨가 조청의 제조 및 특성", 한국식품영양과학회지, 39(1), pp.132~137 (2010), 한국식품영양과학회
- 이광우, "Suggestion For Strategizing The Korean Coffee Company Through Starbucks' Strategy In Market", 한국외식산업학회지, 8(2), pp.199~209 (2012), 한국외식산업학회[DOI]
- 이경행, "사과 부위별 항산화 성분 및 항산화 활성", 한국식품영양학회지, 31(6), pp.858~864 (2018), 한국식품영양학회[DOI]
- 이경수, "원산지에 따른 커피의 이화학적 특성, 생리활성 성분 및 산화방지 활성", 한국식품과학회지, 49(5), pp.474~479 (2017), 한국식품과학회[DOI]
- 이보수, "건조 전처리 방법으로써 초임계 이산화탄소가 사과절편의 화학적 성분에 미치는 영향", 한국식품저장유통학회지, 17(2), pp.256~260 (2010), 한국식품저장유통학회
- 이승민, "생강을 첨가한 사과잼의 품질특성에 관한 연구", Culinary Science & Hospitality Research, 20(2), pp.79~88 (2014), (사)한국조리학회[DOI]
- 이슬, "건조방법에 따른 아로니아의 품질특성", 한국식품저장유통학회지, 22(1), pp.56~62 (2015), 한국식품저장유통학회
- 이은영, "사과과즙 첨가에 따른 고추장의 품질특성", 한국식품조리과학회지, 25(6), pp.747~757 (2009), 한국식품조리과학회
- 이주희, "산수유 열매 추출물 첨가 방법에 따른 로스팅 커피의 저장 중 항산화 활성의 변화", 동아시아식생활학회지, 32(2), pp.93~102 (2022), 동아시아식생활학회
- 이재호, "사과박의 항산화 활성 및 항산화 성분", 한국식품과학회지, 32(4), pp.908~913 (2000)
- 임점희, "사과가루를 첨가한 설기떡의 품질특성", 한국식품조리과학회지, 27(2), pp.111~123 (2011), 한국식품조리과학회
- 임흥빈, "커피원두의 분쇄입도에 따른 커피 추출물의 이화학적 품질특성 및 휘발성 향기성분 분석", 한국식품영양과학회지, 46(6), pp.730~738 (2017), 한국식품영양과학회
- 윤소정, "분말가공법에 따른 국내산 사과껍질분말의 총페놀, 총플라보노이드 및 항산화능 비교", 산업식품공학, 21(4), pp.326~331 (2017), 한국산업식품공학회
- 윤혜정, "감마선 조사와 저장온도에 따른 사과의 기능성 성분 및 조직감 변화", 한국식품저장유통학회지, 14(3), pp.239~246 (2007), 한국식품저장유통학회
- 최영희, "사과의 이용실태, 기호도 및 인식에 대한 조사연구", 한국식생활문화학회지, 20(2), pp.204~213 (2005), 한국식생활문화학회
- 한우철, "Quality Characteristics of Apple Wine Fermented with Rosa rugosa Thunb", 한국식품저장유통학회지, 16(3), pp.311~316 (2009), 한국식품저장유통학회
- 황혜정, "성숙기 사과 중의 페놀계 물질 변화", 한국식품영양학회지, 12(4), pp.364~369 (1999)
- Blois, M. S., "Antioxidant determinations by the use of a stable free radical", Nat, 181, pp.1190~1200 (1958)
- Folin, O., "On Phosphotungsticphosphomo-lybdic Compounds as Color Reagents", J Biol Chem, 12(2), pp.239~243 (1912)
- Eberhardt M. V., "Nutrition : Antioxidantactivity of fresh apples", Nature, 405, pp.903~ (2000)
- Hyson D. A., "A comprehensive review of apples and apple components and their relationship to human health", Adv Nutr, 2, pp.408~420 (2011)
- Hyun T. K., "Apple as a source of dietary phytonutrients: An update on the potential health benefits of apple", EXCLI J, 15, pp.565~569 (2016)
- Kalinowska M., "Apples:content of phenolic comꠓounds vs. variety, part of apple and cultivation model, exꠓtraction of phenolic compounds, biological properties", Plant Physiol Biochem, 84, pp.169~188 (2014)
- Lee K. W., "Major phenolics in apple and their contribution to the total antioxi dantcapacity", J. Agric. Food Chem, 51, pp.6516~6520 (2003)[DOI]
- Schieber A., "A new process for the combined recovery of pectin and phenolic compounds from apple pomace", Innov. Food Sci. Emerg. Technol, 4, pp.99~107 (2003)
- Shoji T., "Application of apple polyphenols for ingredient", J Japanese Soc Food Sci Technol, 53, pp.159~164 (2006)
- Sudha M., "Antioxidant and cyto", DNA protective properties of apple pomace enriched bakery products, 2016, pp.53, 1909~1918
- Tomaino A., "Influence of heating on anti-oxidant activity and the chemical composition of some spice essential oils", Food Chem, 89, pp.549~554 (2005)
- Tsao R., "Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatograꠓphy (HPLC)", J. Agric. Food Chem, 51, pp.6347~6363 (2003)[DOI]
- Zheng H. Z., "A profile of physicochemical and antioxidant changes during fruit growth for the utilisation of unripe apples", Food Chem, 131, pp.106~110 (2012)