A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP

Abstract

The purpose of this research was to formulate a novel functional beverage possessing acceptable sensorial properties by using green coffee extract and apricot pulp. Green beans of C. arabica and C. caniphora were ground and brewed with drip filter coffee machines as 10 and 15% (w/v) concentrations for 10 min. Apricot pulp (38%) and green coffee extracts (62%), sucralose (0.014 g/L) and lemon flavored emulsion (0.15 g/L) were used in the formulation. Bioaccessible phenolics were determined between 3446.62±12.86 and 4042.08±71.26 mg GAE/100mL. Antioxidant activities of bioaccessible phenolics were ranged between 453±0.41-514±0.30 μmol trolox/100 mL and 729±0.03 - 794±0.04 μmol trolox/100 mL in DPPH and FRAP methods, respectively. Combination of green coffee extracts with apricot pulp allowed designing of functional cold beverage favored by consumers for their organoleptic features.

Keywords

• Beverage,Apricot,Green Coffee,Antioxidant activity,Bioaccessibility

KAYISI PULPU İLE ZENGİNLEŞTİRİLMİŞ YEŞİL KAHVE İÇECEĞİ ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA

Abstract

Bu çalışmanın amacı yeşil kahve ekstraktı ve kayısı pulpu kullanımı ile yeni, fonksiyonel ve kabul edilebilir duyusal özelliklere sahip bir içeceğin üretilmesidir. Coffea arabica and Coffea caniphora (Robusta) yeşil daneleri öğütülüp %10 ve %15 (w/v) konsantrasyonlarında 10 dakika süreyle damlamalı filtre kahve makinesinde suyla demlenmiştir. Formulasyonda, kahve ekstraktları (%62), kayısı pulpu (%38), sukraloz (0.014 g/L) ve limon aromalı emulsiyon (0.15 g/L) kullanılmıştır. İçecek örneklerinin biyoerişilebilir fenolik madde miktarı 3446.62±12.86 ve 4042.08±71.26 mg GAE/100mL arasında belirlenmiştir. Biyoerişilebilir fenoliklerin antioksidan aktiviteleri DPPH metoduna göre 453±0.41-514±0.30 μmol troloks/100 mL, FRAP metoduna göre ise 729±0.03 - 794±0.04 μmol troloks/100 mL arasında değişmiştir. Yeşil kahve ekstraktlarının kayısı pulpu ile kombinasyonu, duyusal özellikleri bakımından tüketicilerin beğendiği fonksiyonel bir soğuk içeceğin oluşmasına olanak sağlamıştır.  

Keywords

• İçecek,yeşil kahve,kayısı,antioksidan aktivite,biyoerişilebilirlik

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