• Food Science and Preservation
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• v.21 no.1
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• pp.40-45
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• 2014

The effects of adding varying amounts (0%, 1.5%, 3%, 6%, and 12%) of the medium roasted coffee powder on the quality characteristics of rice cookies, which were prepared without wheat flour, were studied. The ingredients were mixed, cut, baked at $170{\sim}180^{\circ}C$ for 10 min, cooled, and packaged in plastic bags. Lightness ($L^*$), yellowness ($b^*$), chroma ($C^*$), and hue angle ($h^{\circ}$) of cookies decreased as the addition amount of the coffee powder increased. Redness ($a^*$) increased with the amount of the coffee powder. Firmness and phenolic compounds tended to increase with the increase in coffee content, however, the firmness levels of the cookies containing 1.5~3% coffee powder were insignificantly different. Antioxidant activity of cookies increased with the increase in the amount of coffee powder. Antioxidant activity of the cookies added with 3% coffee powder was significantly higher than that of the cookies added with 1.5% coffee powder. As a results of the sensory evaluation, the intensity of darkness, smell, bitterness, hardness of the cookies tended to increase with the increase in the amount of coffee powder. The overall acceptability of the cookies was significantly higher for the cookies containing 1.5~3% coffee powder than for the other samples. These results suggested that coffee powder (approximately 3%) can be utilized as an additive for preparing rice cookies which have simultaneously high antioxidant activity and acceptability.

• The Korean Journal of Community Living Science
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• v.27 no.1
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• pp.83-93
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• 2016

The purpose of this study was to examine the status of coffee intake in South Korea by analyzing the 4th Korea National Health and Nutrition Examination Survey. The results showed that 52.3% of Koreans consumed coffee at least once a day. Males consumed coffee more frequently than females and those aged 20-39 years and 40-59 years consumed coffee most frequently. Coffee drinkers consumed coffee two times a day and 138 mL each time on average. Coffee was mainly consumed either at home (44.8%) or in the workplace (36.1%); males drank coffee most frequently in the workplace and females did so at home. Milk coffee including coffee from vending machines and coffee mix (73.8%) was the most common type of coffee consumed. The results of this study would extend the understanding of the general status of coffee intake in South Korea, which has shown steady growth but remains a relatively overlooked research area.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.547-556
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• 2016

The purpose of this study was to investigate the relationship between frequency of coffee consumption, metabolic biomarkers, and nutrition intake in adult participants in the combined 2007~2009 Korean National Health and Nutrition Examination Survey (KNHANES). Subjects (2,095 males and 3,297 females) were classified according to sex and frequency of coffee consumption (${\leq}1$ time/month, ${\geq}2$ times/month and ${\leq}6$ times/week, 1 time/day, 2 times/day, 3 times/day) using food frequency questionnaires. Nutrition intake was analyzed using 24 h recall data. The 3 times/day coffee consumption group had a significantly higher age, and frequency of smokers and drinkers compared to the ${\leq}1$ time/month coffee consumption group in both male and female participants. Males in the 3 times/day coffee consumption group had a significantly lower HDL-cholesterol level, but females had a higher waist circumference compared with the ${\leq}1$ time/month coffee consumption group. Males in the 3 times/day coffee consumption group had a significantly lower nutrient density of fiber, vitamin B2, vitamin C, calcium and phosphorus compared with the ${\leq}1$ time/month coffee intake group. Females in the 3 times/day coffee consumption group had a significantly higher nutrient density of fat and niacin, but lower nutrient density of carbohydrate, calcium, phosphorus, and iron compared with the ${\leq}1$ time/month coffee intake group. In males, the frequency of coffee consumption was not associated with the levels of metabolic biomarkers. In females, the frequency of coffee consumption was positively associated with diastolic blood pressure after adjustments for multiple confounding factors, including age, BMI, smoking status, alcohol consumption, physical activity and energy intake. Coffee consumption was associated with decreased diastolic blood pressure in females. These findings suggest the importance of an awareness of the association between coffee consumption and metabolic risk.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.538-555
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• 2018

Purpose: This study examined the association of the type and frequency of coffee consumption with the health-related quality of life and metabolic bio-markers in adult men and women from the 2013 ~ 2016 Korea National Health and Nutrition Examination Survey (KNHANES). Methods: A total of 11,201 subjects (4,483 men and 6,718 women) were classified according to the type of coffee consumption (non-coffee, black coffee, 3-in-1 coffee) and type and frequency of coffee consumption (non-coffee, ${\leq}2$ times/day of black coffee, > 2 times/day of black coffee, ${\leq}2$ times/day of 3-in-1 coffee, > 2 times/day of 3-in-1 coffee) using food frequency questionnaires. Dietary nutrient intake data were assessed using food frequency questionnaires. The health-related quality of life was measured using the EuroQol-5 dimension (EQ-5D) and EQ-5D index score. Data on metabolic bio-markers were obtained from a health examination. Results: Among men and women, the proportion of subjects with an energy intake below the estimated energy requirement (EER) was lower among the 3-in-1 coffee consumption group, and the proportion of subjects with iron intakes below the estimated average requirements (EAR) was lower among the 3-in-1 coffee consumption group. Women (OR: 0.810, 95% CI: 0.657 ~ 0.998) with the ${\leq}2$ times/day of 3-in-1 coffee had a lower risk of impaired health-related quality of life (lowest 20% level in the EQ-5D score) compared to the non-coffee consumers after a multivariable adjustment. In both men and women, the type and frequency of coffee consumption was not associated with metabolic bio-markers risk after multivariable adjustment. Conclusion: These results suggest that 3-in-1 coffee consumption may be associated with a lower risk of impaired health-related quality of life and may not be associated with the metabolic bio-markers risk in adult men and women.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.240-250
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• 2012

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student's dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.65-82
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• 2004

This research is to make an attempt the analysis award consumption state, import and export in the world coffee market. This research results were as follows. First, The result of the analysis of Korea coffee market, imports of green bean were 1,316,000 bags from export countries in 2000. Re-exports of processed coffee were 71,000 bags in 2000. Main suppliers were Brazil, Viet Nam, Honduras, Colombia, Indonesia. Second, The result of the analysis of United State coffee market, imports of all forms of coffee were 19.29 million bags. Main suppliers were Brazil(15%), Viet Nam(15%), Colombia(17%) etc. Third, The result of the analysis of Japan market, imports of green beans were 6.37million bags in 2001. Re-exports of processed coffee were 166.000million bags. Consumption per head in 2001 was about 3.5 kg and Japanese coffee consumer now drink on average 11.0 cups per week.

• Korean Journal of Community Nutrition
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• v.18 no.2
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• pp.134-141
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• 2013

This study was conducted to investigate instant coffee-mix intakes and its relations with anthropometric measurements, nutrient intake, and blood lipid in Gangneung and Samcheok residents. Coffee-mix is a mixture of instant coffee, sugar and coffee-creamer. It is a standardized convenience food in Korea. Recently, Koreans appear to consume too much of instant coffee-mix. The respondents of this study were 218 Koreans (Gangneung region 133, Samcheok region 85). The average age was 56.0 years (male), 57.5 years (female). They were divided into 2 groups, the instant coffee-mix drinkers and the non-drinkers. The nutrient intake and anthropometric measurements and their relations with coffee-mix intakes were analyzed (nutrient intakes were calculated by converting per 1,000 kcal and adjusted by age, region). As for male, body fat was significantly higher in coffee-mix drinkers (18.1 kg, 25.0%) than in non-drinkers (17.1 kg, 23.8%). In the case of females, serum triglyceride was significantly higher in coffee-mix drinkers (109.1 mg/dL) than in nondrinkers (102.9 mg/dL). Coffee-mix intakes and coffee-mix's contributions to energy were higher for participants from Samcheok (21.2 g, 4.7%) than those from Gangneung (16.6 g, 3.4%). In addition, for Samcheok, coffee-mix's contribution to energy was significantly higher in male (5.6%) than in female (4.2%). Coffee-mix intakes and energy contribution of coffee-mix were not significantly correlated with anthropometric measurements. Only HDL-cholestrol showed significantly negative correlation with coffee-mix's contributions to energy. Based on the above results, we conclude that usual instant coffee-mix intake may increase intakes of sugar and fat and exert negative effects on serum lipids. Therefore, it is needed to control too much instant coffee-mix intake in the dietary management of rural residents.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.111-116
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• 2011

The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.

• The Journal of Internal Korean Medicine
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• v.23 no.1
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• pp.25-31
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• 2002

Objectives : To prevent stroke, it is very important to reduce risk factors which might cause stroke. However, previous studies that having investigated coffee consumption associated with stroke reported various results. In addition, there were only a few studies based on the Korean population. Therefore, we studied the association of coffee consumption and the possibility of getting stroke among Koreans. Methods : A case-control study was carried out on 207 cases(stroke patients) and 207 controls(non-stroke patients) in a hospital. Information on characteristics, health habits, dietary habits and coffee consumption were obtained through direct interview by using an organized questionnaire; WHR(Waist-Hip Ratio) was determined through physical examination. The coffee consumption was classified by the average frequency of intake, such as less than 1 cup/day, 2-3 cups/day, more than 5 cups/day). Possible confounding effects of age, sex, smoking and alcohol drinking were controlled by multiple logistically regressive analysis. Results : After adjusting age and sex, coffee consumption significantly increased risk factors of stroke(${\leq}$1 cup/day OR=1.018, 95% CI=0.631-1.644; 2-3 cup/day OR=1.782, 95%CI=1.032-3.079;${\geq}$5 cup/day OR=1.210, 95% CI=0.588-2.490). When other factors were controlled, the risk factors of stroke were associated with alcohol drinking, whereas no significant association was observed with coffee consumption. Conclusion : Coffee consumption is not a major risk factor of causing stroke in this study. Prospective and cohort study on the association between coffee consumption and the possibility of getting strokes among the Korean population will be needed in the future.

• Journal of the Korean Home Economics Association
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• v.25 no.1
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• pp.59-67
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• 1987

It these experiments, five kinds of Korean made coffee and three kind of foreign made coffee were analysed using gas chromatography after steam distillation. The results were as following: 1. In general the sample contained light aroma(carbohydrate derivatives), medium aroma(purin derivatives) and heavy aroma(furan dervatives). 2. More light aroma and medium aroma were found in freezing dried coffee than in spraying dried coffee. 3. Korean sample contained lignter aroma than that of foreign ones.