한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제34권6호
  • /
  • Pages.593-603
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  • 2021
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  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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한라봉 추출액이 첨가된 커피 분말의 제조 및 품질 특성에 관한 연구

Manufacturing and Quality Characteristics Analysis of Coffee Powder with Added Hallabong Extract

  • 신경옥 (삼육대학교 식품영양학과) ;
  • 하서영 ((주)스마트바이오테크) ;
  • 신성범 (테스커피) ;
  • 김정연 (삼육대학교 식품생명산업학과) ;
  • 양명 (삼육대학교 식품생명산업학과)
  • 투고 : 2021.10.18
  • 심사 : 2021.11.18
  • 발행 : 2021.12.31
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초록

In this study, Korean Hallabong produced in Jeju Island and coffee were grafted to prepare coffee containing Hallabong extract and the nutritional components were analyzed. As the amount of Hallabong extract increased, the water content and total polyphenol content increased. However, the crude flour, crude protein, and total flavonoid content decreased significantly. The selenium content per 100 g was 91.28 mg in the 1% Hallabong group, and the iron content was 6.84 mg in the 3% Hallabong group. As the content of Hallabong extract in coffee increased, the L-value (brightness) and b-value (yellowness) increased, but the a-value (redness) showed a tendency to decrease. In the case of DPPH(2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity, the group containing 9% of Hallabong extract showed the highest value at 47.20 μmol/g of TEAC. In particular, the ABTS(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonate)) and DPPH radical scavenging activity were significantly increased from coffee powder containing 6% or more of Hallabong extract(p<0.05). The caffeine content decreased as the amount of Hallabong extract added to coffee increased. Therefore, when making powder coffee with Hallabong extract added, it is recommended to set the content of Hallabong extract to 6%.

키워드

과제정보

본 결과물은 (주)스마트바이오테크 및 TESS COFFEE CAFE의 지원을 받아 수행되었으며, 이에 감사드립니다.

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