• Title, Summary, Keyword: coffee

Search Result 1,049, Processing Time 0.037 seconds

Coffee intake can promote activity of antioxidant enzymes with increasing MDA level and decreasing HDL-cholesterol in physically trained rats

  • Choi, Eun-Young;Jang, Jin-Young;Cho, Youn-Ok
    • Nutrition Research and Practice
    • /
    • v.4 no.4
    • /
    • pp.283-289
    • /
    • 2010
  • This study investigated the effect of coffee intake and exercise on the antioxidative activity and plasma cholesterol profile of physically trained rats while they were exercising. Forty eight rats were under either the control diet with water (C) or control diet with coffee (CF) and at the same time they were given physical training for 4 weeks. In terms of physical training, the rats were exercised on a treadmill for 30 minutes everyday. At the end of 4 weeks, animals in each dietary group were subdivided into 3 groups: before-exercise (BE); during-exercise (DE); after-exercise (AE). Animals in the DE group were exercised on a treadmill for one hour, immediately before being sacrificed. Animals in the AE group were allowed to take a rest for one hour after exercise. TG levels were significantly high in coffee intake group than in control group. Also TG level of AE group was significantly higher than that of BE group. Exercise and coffee-exercise interaction effects were significant in total cholesterol (P = 0.0004, 0.0170). The AE of coffee intake group showed highest total cholesterol levels. HDL-cholesterol was significantly lower in coffee intake group than in control group. Coffee, exercise, and coffee-exercise interaction effects were significant in SOD (P = 0.0001, 0.0001, and 0.0001). The AE and BE of coffee intake group showed higher SOD levels than the other four groups. Catalase activities were significantly higher in coffee intake group than control group. No significant main effect was found in GSH/GSSG. Coffee, exercise, and coffee-exercise interaction effects were significant in MDA levels (P = 0.0464, 0.0016, and 0.0353). The DE and AE of coffee intake group and the DE of control group showed higher MDA levels than the BE of control group. Therefore, coffee intake can promote activities of antioxidant enzyme but it also increases MDA and decreases HDL-cholesterol in physically trained rats.

An Exploratory Study on Key Attributes of Specialty Coffee by Online Big Data Analysis (온라인 빅 데이터 분석을 활용한 스페셜티 커피 속성에 대한 탐색적 연구)

  • Lim, Miri;Wun, Daiyeol;Ryu, Gihwan
    • The Journal of the Convergence on Culture Technology
    • /
    • v.6 no.3
    • /
    • pp.275-282
    • /
    • 2020
  • Social interest on high-quality specialty coffee is increased due to customers' growing experience upon coffee and recent change of coffee culture, which is taking one step further from putting emphasis on not just price and quality but also psychological satisfaction. As a culture of drinking coffee and giving much value on its taste and flavor, a number of customers increasingly demand coffee which is probable to suit one's taste. Likewise, the number of specialty coffee shops is increasing with growing qualities of their coffee. Therefore, the purpose of this study is to analyze the main attributes of specialty coffee and to build a marketing system for specialty coffee shops. The text mining on domestic web portal sites by online big-data analysis is used to extract components of properties of specialty coffee and analyze the degree of how the elements affect the properties. According to the result of the study, words related to coffee taste, coffee beans and baristas were found to play a central role in the properties of specialty coffee.

A Study on the Amount of Caffeine in the Tea Room Coffee (다방 Coffee의 Caffeine 함량에 관한 연구)

  • 노숙령
    • Journal of the Korean Home Economics Association
    • /
    • v.12 no.34
    • /
    • pp.737-741
    • /
    • 1974
  • Coffee is a popular beverage with many people at home and in the tea-room, Caffeine is a major chemical compound of the coffee. A little caffeine is a stimulant to the movement and spiritual nerve, but much caffeine influences sleep, nervousness, non-concentration, headache and giddliness depending upon each person. The writhe expresses the result of the caffeine content in the coffee which is collected from the coffee-shapes of Seoul. The contents are as follows : 1) Caffeine content of the coffee of the tea-room was researched dividing into the contral Seoul city and the outskirts of Seoul. 2) Caffeine content of the coffee in the outskirts tea-rooms is 0.32-1.23 mg/ml and the average is 0.546 mg/ml (SD 0.19). 3) Caffeine content of the coffee of the central city is 0.34-0.73 mg/ml and the average is 0.513 mg/ml (SD 0.12). 4) There was no difference between the outskirts and the central city. 5) Caffeine content of the coffee of the tea-rooms according to each season is going to be researched.

  • PDF

Preparation and Sensory Characteristics of Chocolate with Added Coffee Waste (커피 폐원두박을 이용한 초콜릿 제조 및 관능적 특성)

  • Yoo, Kyung-Mi;Song, Mi-Ran;Ji, Eun-Jung
    • The Korean Journal of Food And Nutrition
    • /
    • v.24 no.1
    • /
    • pp.111-116
    • /
    • 2011
  • The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.

Quality Characteristics of Extracted Coffee with Cold Water according to Water Quantity and Dilution Ratio (가수량 및 희석 비율을 달리하여 제조한 냉수 추출 커피의 품질 특성)

  • Jeong, Ji-Gyun;Cho, Yeon-Sook;Kwak, Eun-Jung
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.24 no.1
    • /
    • pp.109-115
    • /
    • 2014
  • This paper investigated the optimal conditions for coffee extraction and dilution by comparing differences in soluble compounds and sensory characteristics of coffee subjected to cold-water extraction according to water quantity and dilution ratio. For sample preparation, we extracted coffee for 3 to 10 hours by adding 400 mL, 600 mL, 1,000 mL and 1,800 mL of cold water ($20^{\circ}C$) to 100 g of ground coffee, resulting in 200 mL, 400 mL, 800 mL and 1,600 mL portions of extracted coffee, respectively. Following this, the 200 mL, 400 mL and 800 mL portions of extracted coffee were further diluted with 1,400 mL, 1,200 mL and 800 mL of cold water, resulting in ratios of coffee to cold water of 1:7, 1:3 and 1:1, respectively. The 1,600 mL of portion of extracted coffee was not diluted and used as a sample. Undiluted coffee showed the highest values for pH, acidity, reducing sugar, total soluble solids and total phenolic compounds among all sample coffees, whereas the highly diluted coffee with a high ratio of 1:7 showed the lowest values. In a descriptive test, odor, sourness, bitterness and body intensity were also the highest in undiluted coffee due to the overly extracted coffee compounds. Undiluted coffee showed the lowest preference in terms of aroma, aftertaste and balanced coffee taste. On the other hand, diluted coffee at a ratio of 1:7 showed the lowest values for odor, sourness, bitterness and body intensity. Diluted coffee at a ratio of 1:3 showed the highest values for sweetness and acidity and was the most preferred in terms of aroma, aftertaste and balance. As a result, our study concluded that the optimal conditions for extraction and dilution of coffee with cold water are a ratio of ground coffee to cold water of 1:6 (w/v), followed by further dilution of the coffee by cold water at a ratio of 1:3.

Effect of Different Kinds of Protein Fed with Coffee and/or Methionine on the Protein & Lipid Metabolism of Rats (단백질의 종류를 달리한 식이에 첨가한 Coffee 와 Methionine이 흰쥐의 단백질과 지방대사에 미치는 영향)

  • 김영심
    • Journal of Nutrition and Health
    • /
    • v.19 no.4
    • /
    • pp.224-232
    • /
    • 1986
  • This study was performed to investigate the effects of different kinds of dietary protein [plant protein ; Isolated Soy Protein(ISP), animal protein ; casein] on protein and lipid metabolism in rats fed with coffee and/or methionine in diet during four weeks of growing period after weanling. Forty male growing rats fo Sprague-Dawley strain, weighing 92.5$\pm$1.8g, were distributed into 8 groups by randomized complete block design, and fed diets containing 15% of protein by weight either as ISP or casein and 10% ofcalories as corn oil, supplemented with coffee and /or methionine for 4 weeks. Coffee were added at a concentration of 1.4% of diet as instant coffee, and methionine were added to ISP or casein diet to be 0.6% of diet as DL-methionine. Results were followed ; Body weight gain, F.E. R and P.E.R tanded to be higher in methionine added groups than non-methionine groups. The nitrogen content of feces was significantly higher in coffee groups than non-coffee groups, and tended to be higher in ISP groups than casein groups. but was not significantly different with or without methionine. thus, apparent protein digestilbity was significantly lower in coffee groups than non-coffee groups and was significantly lower in ISP groups than cesein groups, but was not significantly different with or without methionine. Total cholesterol content of serum tended to be higher in coffee groups than non-coffee groups, and tended to be lower in methionine groups than non-methionine groups.

  • PDF

A Study of College Students' Actual Conditions of Using Coffee Shops and Choice Attributes - Focused on Seongnam Area - (대학생의 커피전문점 이용 실태와 선택 속성에 관한 연구 - 성남 지역을 중심으로 -)

  • Park, Kum-Mi
    • The Korean Journal of Food And Nutrition
    • /
    • v.23 no.1
    • /
    • pp.52-62
    • /
    • 2010
  • This study investigated college students' patterns of visiting coffee shops which are formed by students' preferences. This study surveyed 300 college students in Seongnam. The subjects were consisted of 45.2% males and 54.8% females and the average age was 20.8 years. 41.3% of subjects visited coffee shops once or twice a month and 42.4% of subjects visited coffee shops on a random basis. 26.7% of subjects stayed in coffee shops for 1~1.5 hours. The main purpose of going to coffee shops was to enjoy specialty coffee. The subjects' first favorites was coffee with various kinds of syrups and second one was Americano. When the female subjects in Seongnam chose the coffee shops, they focused more on variety factors than the male subjects. The group of subjects who had monthly expenses of less than 400,000 won focused on price factors more than the group of subjects who had monthly expenses more than 400,000 won. Moreover, environmental factors were heavily related to the usage rate and staying time of the coffee shops. Above all, price factors and promotion factors affected subjects' choice of the coffee shops in Seongnam.

The Study on the Actual Condition of Customer's Consumption and the Analysis of Market on Food Service Industry Category (외식산업의 유형에 따른 시장분석과 소비 기호성의 탐색적 연구 -스페셜러티(Speciality Coffee) 커피산업을 중심으로-)

  • Gang, Seok-U
    • Journal of Applied Tourism Food and Beverage Management and Research
    • /
    • v.15 no.2
    • /
    • pp.1-22
    • /
    • 2004
  • This study was intended to analysis about quantity and quality aspects of speciality coffee industry in korea. All date was analysed by statistics package program spss 10.0. All market of coffee In korea, the market share of speciailty coffee have been maintained about 10 percent since it was analysed statically about coffee market in korea. The rest market is soluble coffee market. But by comparison with developed country case, korea's coffee market is being unbalanced between soluble coffee and speciality coffee market. This study was analyze actual consumer's consulnption styles of the speciality coffee as well as its industry. According to the qualitative analysis results from peter's model was analysed that made a high growth potentiality and profitability in the future. According to the quantitative analysis results, sampling unit's 87.6 percent made a recognize about the speciality coffee. Sensory evaluation results was researched that factors impacted on the overall speciality coffee quality was shown a significant diffrrence on the two dimension such as the body factor, acidity factor. This study has limit which can not represent overall recognition because of analysis based on limited data. It is thought that steady study should be continued hereafter through more systematic and reliable study method.

  • PDF

Analysis of Flavor Pattern of Various Coffee Beans Using Electronic Nose (원두 종류에 따른 커피의 향기패턴 분석)

  • Kim, Ki Hwa;Kim, Ah Hyun;Lee, Jae Keun;Chun, Myoung Sook;Noh, Bong Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.46 no.1
    • /
    • pp.1-6
    • /
    • 2014
  • An 'electronic nose' based on mass spectrometer and discriminant function analysis (DFA) was used to evaluate the grade of coffee beans. The data obtained from the electronic nose was analyzed by DFA. The discriminant function first score (DF1) of natural coffee beans showed a greater decrease than the different processing methods. Defective coffee beans were separated well from non-defective coffee beans by DF1, which correlated with a weaker flavor than that of the others. Flavor patterns of the defective and the non-defective coffee beans were determined as complementary information. The flavor patterns obtained in this study can explain, in a simplified way, the differences between the defective and the non-defective coffee beans.

Strengthening Partnerships in Fair Trade Alternative Distribution Channels: A Case Study of Beautiful Coffee

  • Kim, Soeun;Kim, Alex Jiyoung
    • The Journal of Distribution Science
    • /
    • v.14 no.12
    • /
    • pp.43-51
    • /
    • 2016
  • Purpose - The purpose of this paper is to discuss success factors behind ATO distribution channels by examining successful partnerships between producers and alternative trading organizations (ATOs). Research design, data, and methodology - This is a case study, an analytical approach, which illustrates how the partnership between producers and ATOs has strengthened the fair trade and the performance of participants in the trade based on the example of the trading relationship between Beautiful Coffee, an alternative trading organization dealing coffee related products, and the coffee cooperative union (CCU), a coffee producing cooperative in Gulmi, Nepal. Results - Beautiful Coffee in the partnership with HELVETAS empowered small coffee farmers by a successful institutionalization of CCU that consolidated the distribution channel to be more efficient. Also, Beautiful Coffee and its partnership with KOICA have tried to increase productivity and quality of coffee beans. Conclusions - The case of Beautiful Coffee demonstrates that the partnership between producers and alternative trading organizations (ATOs) has benefited the fair trade partners. In other words, Beautiful Coffee's partnerships with a NGO working in the local producing area, HELVETAS, and a government aid agency, KOICA could strengthen the relationship between the producers and the ATO, and thus contributes to the whole distribution channel.