논문 상세보기
pp.217-224
This study was conducted to present primary data for the development of functional beverages by measuring quality characteristics and antioxidant properties and preparing coffee with dried fruit powder. The pH, water content, and brownness were higher in the control group than in the fruit-added sample group. Total polyphenols were highest in the Prunus Fruit Coffee (PFC) at 2765.43±87.03 mg GAE/L. In terms of DPPH, the fruit addition group (consisting of dried apple, dried cherry, and dried plum) was higher than the control group, and the LFC was the highest at 70.04±2.01%. ABTS showed high antioxidant properties in all sample groups, and LFC showed the highest content at 83.01±1.06%. Caffeine was the highest in the control group, all sample groups showed lower content than the control group, and AFC showed the lowest content at 664.70±16.36. As a result, the fruit-added coffee groups are higher than the control groups in terms of quality characteristics and antioxidant properties, and it is considered that the fruit groups are suitable as functional food materials when developing coffee products.
실험 재료 및 방법
커피 로스팅
건조 과일 첨가 커피 제조
pH, 수분, 가용성 고형분 함량 측정
색도 및 갈색도 측정
총 폴리페놀 함량 측정
DPPH 라디칼 소거 활성능 측정
ABTS 라디칼 소거 활성능 측정
유기산 함량 측정
유리당 함량 측정
트리고넬린, 클로로겐산, 카페인 함량 측정
통계 처리
결과 및 고찰
pH, 수분, 가용성 고형분 함량 및 갈색도
색도
총 폴리페놀 함량 측정
DPPH 자유 라디칼 소거능
ABTS 자유 라디칼 소거능
유기산 측정
유리당 측정
트리고넬린, 클로로젠산, 카페인 측정
요 약
References
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