Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Instant Coffee with Probiotics and Microground Coffee

Probiotics와 미세분쇄 원두커피가 첨가된 인스턴트 커피의 품질적 특성

  • Ko, Bong Soo (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Lim, Sang Ho (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Han, Sung Hee (BK21Plus, College of Health Science, Korea University)
  • 고봉수 (남양유업(주) 중앙연구소) ;
  • 임상호 (남양유업(주) 중앙연구소) ;
  • 한성희 (고려대학교 BK21Plus 보건과학사업단)
  • Received : 2017.09.25
  • Accepted : 2017.12.13
  • Published : 2017.12.30
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Abstract

Bacillus coagulans was added as probiotics in instant coffee with microground roasted coffee which is recently rising premium coffee and the instant coffee (ProBio coffee) was compared with 3 commercial instant coffees with microground roasted coffee in quality characteristics to understand the competitiveness of ProBio coffee. In sensory evaluation, ProBio coffee had inferior aroma intensity and overall acceptance compared with control group (brewed coffee) (p<0.05) but it had equal quality or more compared with 3 commercials. Total polyphenol content, chlorogenic acid content, DPPH free radical scavenging activity and caffeine content were $110.72{\pm}1.99mg/g$, $2,700{\pm}20mg/g$, $146.22{\pm}3.62TEAC\;mg/g$, $28.1{\pm}3.2ppm$ respectively. In general quality characteristics, water content, solubility, particle size and particle strength of ProBio coffee were similar to general instant coffee but had darker color than it. In safety assessment, acrylamide content was $502{\pm}10ppb$, and residual pesticides and ochratoxin A were not detected. Over 70% of B. coagulans were maintained in 4 months of storage and 16 months of shelf life was predicted in ProBio coffee by $Q_{10}$ model. Therefore, ProBio coffee was confirmed to have a sufficient product competiveness compared with 3 commercials.

Keywords

References

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