• Food Science of Animal Resources
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• v.39 no.6
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• pp.903-917
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• 2019

This study aimed to extend the shelf-life of coffee-containing milk beverage by adding Theobroma cacao (cacao nibs) extract. To prepare the beverage sample containing cacao nibs extract, 0.8% cacao nibs hydrothermal extract was aseptically injected. Qualitative changes in the beverage samples, including antioxidant effect, peroxide value (POV), caffeine content, and sensory parameters were monitored regularly during storage at 10℃, 20℃, and 30℃ for 4 wk. The inclusion of cacao nibs extract produced higher antioxidant activity compared to the control. As the storage temperature increased, the POV of all samples increased. Samples with cacao nibs extract generally displayed lower POV than the control. The caffeine content of all samples tended to decrease during storage, with the decrease accentuated by higher storage temperatures. In the shelf-life prediction using the Arrhenius model, the kinetic regressions of the cacao nibs extract-added sample and control were Y_POV=1.2212X-2.1141 (r²=0.9713) and Y_POV=1.8075X-2.0189 (r²=0.9883), respectively. Finally, the predicted shelf-life of cacao nibs-added group and control to reach the quality limit (20 meq/kg POV) were approximately 18.11 and 12.18 wk, respectively. The results collectively indicate that the addition of cacao nibs extract extends the shelf-life of the coffee-containing milk beverage and heightened the antioxidant effect.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.558-565
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• 2007

On the basis of the increasing interest for the selection of beverages, this study aimed to evaluate the contents of nutrients and health ${\cdot}$ functional elements in the beverages. Total 161 beverages that bear nutrition lable (NL) as nutrition table and health ${\cdot}$ functional elements information were collected and classified to 8 groups. The evaluated nutrients that are obligatory for NL in Korea were total calorie, carbohydrate, protein, fat, and sodium. Presented values showed that milk & yogurt and soy milk are the most wholesome beverages while the total caloric contents also were higher among 8 groups. Sodium contents in soy milk were higher than any other groups. The caloric contents of other beverage groups come mainly from carbohydrate presumably simple sugar. The caloric content of sports drinks is the lowest but the sodium content is variable among products showing the range of 0 - 100 mg/100 ml. Nonobligatory nutrients for NL frequently expressed are Ca, Fe, vitamin C, folate, and dietary fiber. Their content per serving size does not exceed the tolerable upper intake level, however, habitual multiple intakes of certain product require attention for the prevention of overintakes. Many health ${\cdot}$ functional elements as catechin, carnitine, polyphenol, and nucleic acids etc were listed in NL without presenting the content and their functions appear to be exaggerated compared to the known scientific evidence.

• Journal of Nutrition and Health
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• v.41 no.6
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• pp.530-538
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• 2008

This study was performed to assess the effects of beverage consumption on nutrient intake and anthropometric measurements. Beverage intake and dietary intake were measured by a beverage frequency and quantity questionnaire and three 24-hour dietary recalls in 160 elementary school students in the Gyeongnam area. The number of drinking moments per month was 93.5 and drinking amount of all beverages was 626.6 mL per day. The amount of milk intake was 253.8 ml per day, which was the highest in all types of beverage consumption, followed by juice(133.6 mL), and carbonated beverage(77.7 mL). The amount of sweetened beverage which was defined as all beverages except milk and soy milk was 359.7 mL per day. Energy intakes from all kinds of beverages and sweetened beverages accounted for 20.3% and for 10.5% of the daily energy intake, respectively. The contributions of sweetened beverage intake to the daily energy intake in girls accounted for 13.5%, whereas in boys it was 7.7% and significantly lower. The number of drinking moments and the contribution of sweetened beverage intake to daily energy intake were negatively correlated with protein, vitamin A and niacin intake, respectively. The consumption of milk and soybean milk combined showed a significant negative correlation with the body fat ratio(%) and it also negatively correlated with waist-hip girth ratio(WHR). However, the sweetened beverage intake was not related any of the anthropometric measurement. In conclusion, consumption of the sweetened beverage dropped the nutritional quality of diet. However it was not related with anthropometric measurements in elementary students.

• Journal of Korean society of Dental Hygiene
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• v.18 no.5
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• pp.785-795
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• 2018

Objectives: This study aimed to: 1) investigate the beverage consumption pattern among Korean adults, and 2) analyze the relationship between the frequency of beverage consumption and oral health status. Methods: We used data from the 6th Korean National Health and Nutrition Examination Survey. A general linear model was employed to assess the associations between demographic factors and frequency of beverage consumption; and oral health status and the frequency of beverage consumption. Results: The beverage with the highest frequency of intake was coffee (11.5 times per week). More frequent consumptions of fruit juices and carbonated drinks were associated with higher numbers of decayed teeth. Conclusions: To improve oral health, frequent intake of acidic and sweetened beverages should be reduced, and the consumption of milk should be encouraged.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.171-178
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• 1981

In order to develope the suitable processing method of new alcohol fermented milk beverage, the lactic acid bacteria and the yeast were inoculated to various level of saccharide added milk. And the change of component and alcohol concentration in beverage were analysed and tested. The results obtained were summarized as follows: 1. By skim milk media was fermented by the 5 strains of lactic acid bacteria for 24 hours, most suitable acidity was appeared in the Str. lactis fermented beverage as 0.83% and the amino nitrogen contents was not much changed as 0.2mg/ml. 2. By the skim milk was added with 5% glucose, lactose and sucrose respectively and fermented by the Str. lactis and Cruyveromyces fragilis, the acidity and amino nitrogen contents in beverage were not changed significantly, but alcohol concentration was increased from 2.5% to 3.58%. 3. By the 5% to 15% sucrose added skim milk media was fermented by Cruyveromyces fragilis and Saccharomyces cerevisiae, the amino nitrogen concentration was not so much changed by increasing sucrose contents. And the alcohol concentration was increased from 2.12% to 8.15% by Cruyveromyces fragilis fermentation and from 0% to 7.45% by S.accharomyces cerevisiae fermentation. 4. Sensory evaluation was better in the Cruyveromyces fragilis fermented beverage than Saccharomyces cerevisiae fermented beverage. 5. The contents of moisture, crude protein, ash and the concentrate of alcohol of Str. lactis and Cruyveromyces fragilis fermented skim milk beverage were much similar to koumis.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.305-312
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• 2017

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and $30^{\circ}C$ for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli, yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at $4^{\circ}C$ during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X - 2.21834 and, using that equation, $PV=e^{0.3644X-2.21834}$ was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.118-123
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• 1986

Soy milk prepared from soy protein concentrate was fermented with Lactobacillus acidophilus, L. bulgaricus, L. casci, Streptococcus lactis or S. cremoris. Growth and acid production of each organism in soy milk and flavor of soy yogurt beverages were investigated. Volatile compounds in soy milk and soy yogurts were also determined. Among the five organisms tested, L. bulgaricus produced most amount of acid in soy milk while S. cremoris produced least amount of acid in soy mile. Sensory evaluation showed that the flavor of soy yogurt beverages was inferior to that of milk yogurt beverage and the flavor of soy yogurt beverage prepared by L. bulgaricus was better than that of other soy yogurt beverages. Soy milk fermented with L. bulgaricus was more acceptable than unfermented soy milk. Lactic fermentation reduced n-hexanal in soy milk while it produced diacetyl that was not detected in unfermented soy milk.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.87-97
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• 2017

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and $-25.94{\pm}0.06mV$, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The $L^*$ values gradually decreased within all groups, whereas the $a^*$ and $b^*$ values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

• Journal of Nutrition and Health
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• v.20 no.4
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• pp.281-288
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• 1987

In this study we have evaluated daily beverage intake of the inhabitants in Seoul by a 24 hrs. recall procedure from 1145 respondents between pre-school children to adults in the period of June-July 1985. Estimates of consumption were made for each of seven beverage groups and comparisons were made within age, sex and body weight. Significant differences existed for certain beverage in each category analyzed. Total Fluid intake was greater for male than female at all ages and tended to be lower in the older age group with adjustment for differences in body weight. Milk was the major beverage among children while soft drinks were the predominant beverage for teen-ages. Alcoholic drinks represented the smallest component of daily fluid intake among women but were the second largest component of daily fluid levels for men over the age of 24 years.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.475-488
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• 2010

The daily caffeine intake from elementary school children's favorite foods was surveyed and evaluated. Children may respond to caffeine differently from adults because they have different physiological makeup and are functionally immature. Therefore, caffeine exposure may have more serious consequences for children than for adults, irrespective of sensitivity. Their preference, perception, and intake of caffeine from children's favorite foods were investigated by questionnaire for 355 children. The order of children's preference over foods containing caffeine was ice cream and ices, confectionary, milk and milk products, and soft beverage. The daily caffeine intake of children was estimated to range from 0.16 to 917.28 mg/day, with an average of $36.04\;{\pm}\;82.7$ mg/day and $36.9\;{\pm}\;96.0$ mg/day for boys and girls, respectively. The daily caffeine intake according to body weight was $1.08\;{\pm}\;2.23$ mg/kg and $1.12\;{\pm}\;2.66$ mg/kg for boys and girls, respectively. The percentage of acceptable daily intake (ADI) of caffeine was 43.4% for boys and 44.9% for girls. The sources of caffeine for boys and girls were soft beverage (18.3 mg and 16.1 mg), milk and milk products (8.9 mg and 8.5 mg), ice cream and ices (5.7 mg and 7.3 mg), chocolate (1.6 mg and 3.2 mg), and confectionery (1.6 mg and 1.8 mg).