추출 조건을 달리한 스위트 사파이어 포도 첨가 커피의 품질 특성

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 27권 / 3호
· 저자명 : 이춘호, 안선정

목차

Abstract
서 론
재료 및 방법
실험재료
시료 제조
실험 방법
결과 및 고찰
pH, 수분, 가용성 고형분 함량
커피의 색도
커피의 유기산
커피의 유리당
커피의 트리고넬린, 클로로겐산, 카페인 함량
커피의 DPPH 자유 라디칼 소거 활성능
커피의 총 폴리페놀 함량 결과
요약 및 결론
References
Author Information

영어초록

This study measured coffee’s quality and antioxidant properties by adding sweet sapphire grapes with different extraction conditions to develop materials for a new, healthy, functional coffee menu. As for pH, the control group showed a higher value than the sample group, and ES-SP was the highest at 11.47±0.06oBrix in the soluble solid content. As for organic acids, ES-SP showed the highest values in shikimic acid, formic acid, and acetic acid. In glucose and fructose, ES-SP showed high contents of 19236.80 mg/ml and 24578.21 mg/ml among sample groups. Trigonelin and chlorogenic acid showed the highest values of ES-SP at 1349.44±0.50 mg/mL and 1132.58±0.51 mg/mL. In caffeine, the control group and ES-SP showed high content. In DPPH, all sample groups showed higher values than the control group. The total phenol content was the highest in the control and ES-SP groups. As a result of the above espresso extraction conditions, coffee has high organic acid, free sugar, trigonelin, chlorogenic acid, antioxidant, and total polyphenol content, providing suitable manufacturing method for developing coffee menus using sweet sapphire.

참고자료

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