• Journal of Korean society of Dental Hygiene
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• v.10 no.6
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• pp.955-963
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• 2010

Objectives : The purpose of this study was to examine effect of the application of different types of coffee on teeth stain during home bleaching. Methods : Twenty five premolars that were extracted within the past month and healthy without any signs of dental caries or restorations were collected and divided into five groups. The teeth of a control group were bleached everyday for two weeks, and the teeth of four experimental groups were bleached everyday for two weeks and then deposited respectively in four different types of coffee solution: brewed coffee, black coffee, coffee with sugar, and coffee with sugar and cream. Afterwards, the color of the teeth of the four experimental groups was checked by a shade pilot. Results : As a result, there were significant differences in the change of lightness and color according to the blending type with the lapse of time during home bleaching. Concerning changes in lightness and hue, there were the largest differences in the control group and the experimental group deposited in coffee with sugar and cream, followed by coffee with sugar, black coffee and brewed coffee. When the extent of change in lightness and hue was investigated after home bleaching, the experimental group deposited in coffee with sugar and cream was stained the least, and the experimental group deposited in brewed coffee was stained the most. Conclusions : In conclusion, the intake of coffee that is the cause of stain should be reduced during bleaching, and in case of having a cup of coffee, it's advisable to have coffee with cream.

• Textile Coloration and Finishing
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• v.29 no.2
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• pp.62-68
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• 2017

Coffee sludge and onion shells are known typically as waste resources as well as simultaneously being the raw material for dye having a golden brown color. This research studies the dyeability, functionality, and colors of woolen fabric after being dyed by different dyeing method using coffee sludge and onion shells extract. The woolen fabric was refined and pre-mordanted with tannin. The dyeing process conducted was single-dye, using coffee sludge and onion shells extract, sequential multi-dye, consecutively dyeing with coffee sludge and onion shells, and mixed-dye, blending coffee sludge extract and onion shells extract to dye. The dyeing was measured on the surface color, color fastness, and UV-protection ability. As a result, the expression of various hues of tan using coffee sludge and onion shells extract were shown to be possible. Additionally, single-dye, sequential multi-dye, mixed-dye had generally superiority in color fastness to light, all rating 3 and color fastness to washing, rating 3 or 4, showing relatively stable color fastness to washing. The UV protection ability was shown to be better, especially appearing satisfactory in the UV-B protection, all measured to be over 90%.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.140-150
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• 2018

In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.237-243
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• 2020

Coffee is one of the most widely consumed beverages in the world, and sword bean (Canavalia gladiata, SB) reportedly possesses various biological activities. Therefore, in this study, to reduce caffeine intake and improve coffee function, SB was selected as a supplementary material for blending coffee. The antioxidant and anti-inflammatory activities of coffee with the SB extract at concentrations of 0.1-0.5% (v/v) were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and RAW 264.7 cells, respectively. The DPPH radical-scavenging activity of SB-treated coffee depended on the concentration of the SB extract. In the cell culture experiment, cytotoxicity was not observed at any SB concentration. In addition, the inducible nitric oxide synthesis protein expression as well as the increases in nitric oxide and interleukin-6 expression were effectively inhibited by SB addition to the coffee. These results indicate that SB might be useful as a supplementary ingredient to enhance the caffeinated drink functions.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.676-681
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• 2010

Melamine has been used to increase the protein contents of powdered foods by adding a nitrogen source. Samples were prepared by blending melamine with powdered products such as powdered milk and coffee whitener. Melamine was added at ratios of 100:0, 80:20, 50:50, 30:70, and 0:100 (w/w), respectively. A Mass Spectrometry-based Electronic Nose and DFA (discriminant function analysis) were used to determine the amount of melamine. The electronic nose results were completely separated by the mixing ratios of melamine.