• Journal of Ginseng Research
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• v.35 no.4
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• pp.436-441
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• 2011

The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng, red ginseng, and America ginseng) and concentration of ginseng extract (3, 6, and 9 w/v %). The sensory optimal condition of white ginseng coffee, red ginseng coffee and America ginseng coffee were as follows: 3% Indonesian coffee bean coated with 3% white ginseng extract, Colombian coffee bean coated with 6% red ginseng extract and Colombian coffee bean coated with 3% American ginseng extract, respectively. In particular, the Colombian coffee bean coated with 6% red ginseng extract had significantly higher scores than other samples in terms of flavor, taste, and overall preference. Additionally, the contents of total ginsenoside and total sugar and total phenolic compounds were also highest in the Colombian coffee bean coated with 6% red ginseng extract.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.97-103
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• 2017

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, 'L' value of breads decreased, whereas 'a' and 'b' values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.

• Journal of the Korean Wood Science and Technology
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• v.41 no.4
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• pp.293-301
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• 2013

This study discusses the feasibility of coffee bean residue as a raw material of medium-density fiberboard (MDF). In this relation, the effect of coffee bean residue known as an absorbent material on the physical and mechanical properties of MDF manufactured at its different addition level. Coffee bean residue which is a by-product of coffee mill and large amount of waste left over after processing for instant coffee was added at the level of 3, 6, and 9% on dry basis and urea formaldehyde resin was used as the adhesive. The MDF made with mixture of wood fiber and coffee bean residue was tested for physical and mechanical properties as well as formaldehyde emission. The bending strength and internal bonding strength of the MDF made with mixture of wood fiber-coffee bean residue were higher than that of the KS standard in randomized mat structure type, but not in layered mat structure type. Also, the physical properties of MDF made with mixture of wood fiber-coffee bean residue showed a considerable improvement in thickness swelling over the commercial MDF. More importantly, the formaldehyde emission rate of MDF made with mixture of wood fiber-coffee bean residue met the KS standard and was close to that of commercial MDF. These results showed the feasibility of coffee bean residue as a raw material for the production of environmentally-friendly MDF. Additional works on adhesive-coffee bean compatibility, improvement of moisture absorption effect and reduction the formaldehyde emission rate by carbonization of coffee bean residue may be required.

• New & Renewable Energy
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• v.9 no.3
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• pp.29-35
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• 2013

This research analyzed the fuel characteristic change of spent coffee bean by torrefaction. The calorific value was increased from 4,974 kcal/kg to 6,075 kcal/kg ($260^{\circ}C$, 30min), 6,452 kcal/kg ($270^{\circ}C$, 30min), 6,823 kcal/kg ($280^{\circ}C$, 30min), 6,970 kcal/kg ($260^{\circ}C$, 30min). The highest energy yield was obtained when the spent coffee bean were torrefied on the condition of $280^{\circ}C$, 30min. The moisture absorption rate was decreased from 5.12% to 2.76% when the spent coffee bean were torrefied on the condition of $290^{\circ}C$, 30min. Lignin was increased from 11.33% to 14.39% on the condition of $260^{\circ}C$ 30min. But it did not preferability to torrefy spent coffee bean at temperature of more than $270^{\circ}C$ because lignin decreases to the level that is hard to make pellet.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.10a
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• pp.316-319
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• 2014

People's interests in coffee are increasing with the expansion of coffee market. In this trend, people's taste becomes more luxurious and coffee bean's quality is considered to be very important. Currently, bean defects are mainly detected by experienced specialists. In this paper, a detection system of bean defects using machine learning is presented. This system concentrates on detecting two main defect types : bean's shape and insect damage. Convolutional Neural Networks are used for machine learning. The neural networks are comprised of two neural networks. The first neural network detects defects in the bean's shape, and the second one detects the bean's insect damage. The development of this system could be a starting point for automated coffee bean defects detection. Later, further research is needed to detect other bean defect types.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.407-413
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• 2012

In previous studies, we performed joint animal studies and clinical trials between Yonsei University and Oryza Oil & Fat Chemical Co. Ltd. We have shown that coffee bean extract has potent anti-obesity and hypotriglyceridemic activities as well as beneficial effects on body fat reduction.In this study, the effects of coffee bean extract (100 mg/capsule) on body fat reduction were evaluated in overweight/obese women (body mass index of 25~30 $kg/m^2$ or body fat > 30%) not diagnosed with any type of disease. Subjects were randomly assigned to a coffee bean extract group (n=10) or placebo group (n=10). We measured anthropometric parameters, abdominal fat distribution by computed tomography and blood components before and after the 8week intervention period. After supplementation, the coffee bean extract group showed body weight (p=0.08), body mass index (p=0.06), hip circumference (p<0.05), and upper waist circumference (p< 0.01). In addition, after 8 weeks, the coffee bean extract group showed a significant decrease in abdominal internal fat area compared to 0 weeks (0 weeks : $155.8cm^2$; 8 weeks : $145.9cm^2$, ${\Delta}$ change : $-9.9cm^2$, respectively). However, there were no significant differences in lipid profiles or serological measurements between the coffee bean extract group and placebo group. The results of our human study demonstrated that coffee bean extract supplementation for 8 weeks has beneficial effects on reducing abdominal internal fat area as well as hip and waist circumferences.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1799-1807
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• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.211-230
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• 2013

The purpose of this study was to investigate importance and performance about the quality attributes of bean coffee and instant coffee for the Koreans and the Mongolians. The survey was conducted in Seoul and Gyeonggi Province, Korea and in Ulaanbaatar, Mongolia from April to May, 2012. The questionnaire was distributed to 380 Koreans and 380 Mongolians, and 253 and 250 copies were collected from the Koreans and the Mongolians, respectively, for statistical analyses. For the importance-performance analysis(IPA), 14 quality attributes of bean coffee and instant coffee were investigated. The main results of this study were as follows. In the importance and performance comparison about the bean coffee quality, taste, aroma, quantity, price, hygiene, freshness and shelf life were more important to the Koreans than to the Mongolians. On the other hand, nutrition and ingredient were regarded as more important attributes for the Mongolians. Also, price, nutrition, temperature and ingredient were better performance to the Mongolians than to the Koreans. In the importance and performance comparison about the instant coffee quality, quantity and price were more important to the Koreans than to the Mongolians. However, nutrition and temperature were more important to the Mongolians. Moreover, nutrition, temperature, variety and freshness were better performance to the Mongolians than to the Koreans. According to the IPA results of 14 quality attributes of bean coffee, the selection attributes with high importance but low performance were price and shelf life for the Koreans, while nutrition, hygiene and ingredient for the Mongolians. For instant coffee, the selection attributes with high importance but low performance were hygiene and concentration for the Koreans, while concentration and ingredient for the Mongolians.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1038-1047
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• 2018

This study confirmed possibility of cosmetic material for Espresso coffee grounds extracted at high temperature, high pressure, short time and Dutch coffee grounds extracted at low temperature, atmospheric pressure, long time. For this purpose, we evaluated the biological activities of antioxidant, anti-wrinkles and antimicrobial effects using ethanol extracts of Esproso and Dutch coffee grounds. The results of total polyphenolic compound contents was $90.39{\pm}0.04mg/g$ for Dutch coffee grounds extract, which was higher than $64.96{\pm}0.38mg/g$ for Espresso coffee grounds extract, based on $113.63{\pm}0.22mg/g$ for coffee beans extract as the reference one. DPPH radical scavenging activity and SOD-like activity of Dutch coffee grounds extract were found to be better than those of Espresso coffee grounds extracts, referenced on coffee bean extract. As a result of inhibition effect of Elastase activity, Dutch coffee grounds extract showed higher inhibition effect than Espresso coffee grounds extract, based on coffee bean extract. In addition, Dutch coffee grounds extract showed good anti-microbial effects at Escherichia coli, Bacillus, Propionibacterium acnes and there was little difference in the clear zone size between Dutch coffee grounds extract and coffee bean extract as a reference one. From the results of the experiments, it was confirmed that Dutch coffee grounds extract had excellent antioxidant, anti-wrinkle and antimicrobial effects and could be used as safe natural cosmetic material in the future.