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http://dx.doi.org/10.11002/kjfp.2016.23.5.631

Quality characteristics of Yanggaeng with extracts and powder of roasted coffee ground residue  

Kim, Byeong-Guk (Department of Food Science and Technology, Catholic University of Daegu)
Park, La Young (Department of Food Science and Technology, Catholic University of Daegu)
Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.23, no.5, 2016 , pp. 631-637 More about this Journal
Abstract
Quality characteristics of Yanggaeng prepared with water extract (CRE) and powder (CRP) of roasted coffee ground (CR) were investigated. Total polyphenol content and DPPH raidcal scavenging ability of water extract of CRE were 13.52 g/mL and 78.75%, respectively. The pH ranges of Yanggaeng prepared with CRE (CREY) and CRP (CRPY) were 7.10~7.29 and 6.95~7.15, respectively. The DPPH radical scavenging activities of CREY containing 0.1~1.0% CRE showed 8.77~43.10% and CRPY containing 0.1~1.0% CRP showed 5.28~14.92%. The total polyphenol contents and DPPH radical scavenging activity of CREY and CRPY increased significantly with increasing CRE and CRP concentrations (p<0.05). Sensory evaluation which includes taste, flavor, texture, and overall acceptability of CREY and CRPY were higher than that of control. The overall acceptability showed the highest levels in Yanggaeng containing 0.5% CRE and containing 0.3% CRP. These results indicate the potential use of roasted coffee ground residue as a valuable resource for development of side menu in coffee restaurants.
Keywords
roasted coffee ground residue; Yanggaeng; quality characteristic; antioxidative activity;
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Times Cited By KSCI : 17  (Citation Analysis)
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