Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Effects of Microground Coffee on the Quality Characteristics and Acceptability of Instant Coffee supplemented with Probiotics

프로바이오틱스가 보강된 인스턴트커피의 품질 특성과 기호도에 미세분쇄 원두커피가 미치는 영향

  • Lim, Sang Ho (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Han, Sung Hee (BK21Plus, College of Health Science, Korea University) ;
  • Ko, Bong Soo (Research and Development Center, Namyang Dairy Products Corporation)
  • 임상호 (남양유업(주) 중앙연구소) ;
  • 한성희 (고려대학교 BK21Plus 보건과학사업단) ;
  • 고봉수 (남양유업(주) 중앙연구소)
  • Received : 2018.01.14
  • Accepted : 2018.01.23
  • Published : 2018.01.31
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Abstract

In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

Keywords

References

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