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http://dx.doi.org/10.9721/KJFST.2014.46.4.470

Quality Characteristics and Antioxidant Activity of Sikhe prepared using Hot Water Extracts of Roasted Coffee Ground Residue  

Park, La-Young (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.4, 2014 , pp. 470-476 More about this Journal
Abstract
This study was performed to evaluate the quality characteristics and antioxidant activity of sikhe prepared using various concentrations of hot water extracts roasted coffee ground residue (CR-sikhe; 0.2, 0.4, 0.6, 0.8, and 1.0%). The pH increased with increasing CR concentration. The reducing sugar content after 5 h saccharification was the highest when 0.8% CR extract was used. Total polyphenol and flavonoid contents increased in a concentration-dependent manner reaching maximum levels when 1.0% CR-extract was used. The antioxidant activities of CR-extracts were higher than that of the control and increased dose-dependently. The CR-0.6 showed the best taste (4.28), color (4.56), flavor (4.08), and overall acceptability (4.28). After 10 day of storage at $4^{\circ}C$, the total cell count in CR-sikhe was approximately 1-2 log cycle, which was less than that in the control.
Keywords
coffee residue; sikhe; quality characteristics; antioxidant activity;
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Times Cited By KSCI : 14  (Citation Analysis)
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