Araştırma Makalesi
BibTex RIS Kaynak Göster

KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI

Yıl 2020, Cilt: 45 Sayı: 6, 1227 - 1236, 12.10.2020
https://doi.org/10.15237/gida.GD20104

Öz

Kavrulduktan sonra kahve çekirdeğinin aroma ve lezzet profilinden sorumlu olan kimyasal bileşenleri içeren maş fasulyeleri (Vigna radiata) kafeinsiz bir kahve alternatifi olma potansiyeline sahiptir. Bu çalışmada maş fasulyeleri akışkan yatak kavurucu kullanılarak 130°C sıcaklıkta 10, 20 ve 30 dakika süresince, mikrodalga fırın kullanılarak 600 W mikrodalga gücünde 8, 14 ve 20 dakika süresince kavrulmuştur. Kavurucu tipi ve kavurma derecesinin maş fasulyelerinin fiziksel, kimyasal, tekstürel ve duyusal özellikleri üzerine etkileri araştırılmıştır. Çalışmanın sonucunda, 130°C sıcaklıkta 20 dakika ve 600 W gücünde 14 dakika süresince gerçekleştirilen kavurma işleminin duyusal açıdan daha iyi sonuç verdiği ortaya konulmuştur. Koku ve lezzet açısından mikrodalga fırında kavrulmuş örnekler akışkan yatak kavurucuda kavrulmuş örneklerden daha yüksek puanlara sahip olmuştur (P ≤0.05). Mikrodalga kavurma yönteminin hem hızlı hem de pratik bir yöntem olarak maş fasulyelerinin kavrulmasında uygun bir yöntem olabileceği sonucuna ulaşılmıştır. Kavurma işlemi maş fasulyelerinin antioksidan aktivitesinde %39.42±0.14 düzeyine kadar artış sağlamıştır (P ≤0.05).

Kaynakça

  • AOAC. (2005). Official Methods of Analysis, Association of Official Analytical Chemists, In: 18th Edition, Washington DC, the USA.
  • Anwar, F., Latif, S., Przybylski, R., Sultana, B., Ashraf, M. (2007). Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. J Food Sci, 72(7): 503-510, doi: 10.1111/j.1750-3841.2007.00462.x.
  • Attar, U., Hinge, V., Zanan, R., Adhav, R., Nadaf, A. (2017). Identification of aroma volatiles and understanding 2-acetyl-1-pyrroline biosynthetic mechanism in aromatic mung bean (Vigna radiata (L.) Wilczek). Physiol Mol Biol Plants, 23(2): 443-451, doi: 10.1007/s12298-017-0414-2.
  • Bolek, S. (2020). Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality. Innov Food Sci Emerg Technol, 64, 102423, doi: 10.1016/j.ifset.2020.102423.
  • Bolek, S., Ozdemir, M. (2017). Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans. LWT-Food Sci Technol, 86: 327-336, doi: 10.1016/j.lwt.2017.08.017.
  • Bonita, J. S., Mandarano, M., Shuta, D., Vinson, J. (2007). Coffee and cardiovascular disease: in vitro, cellular, animal, and human studies. Pharmacol Res, 55(3): 187-198, doi: 10.1016/j.phrs.2007.01.006.
  • Budryn, G., Nebesny, E., Żyżelewicz, D., Oracz, J., Miśkiewicz, K., Rosicka‐Kaczmarek, J. (2012). Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil. Eur J Lipid Sci Technol, 114(9): 1052-1061, doi: 10.1002/ejlt.201100324.
  • Campos-Vega, R., Loarca-Pina, G., Vergara-Castaneda, H. A., Oomah, B. D. (2015). Spent coffee grounds: A review on current research and future prospects. Trends Food Sci Tech, 45(1): 24-36, doi: 10.1016/j.tifs.2015.04.012.
  • Cea, T. R., Karwowski, J., Wang, C.Y., Winfrey, D.C. (2015). Processtoenhance flavor of roasted nuts and products with modified texture. U.S. Patent 9,078,467.
  • Crews, H. M., Olivier IV, L., Wilson, L. A. (2001). Urinary biomarkers for assessing dietary exposure to caffeine. Food Addit Contam, 18(12): 1075-1087, doi: 10.1080/02652030110056630.
  • del Castillo, M. D., Ames, J. M., Gordon, M. H. (2002). Effect of roasting on the antioxidant activity of coffee brews. Agric Food Chem, 50(13): 3698-3703, doi: 10.1021/jf011702q.
  • Hojjati, M., Noguera-Artiaga, L., Wojdyło, A., Carbonell-Barrachina, A. A. (2015). Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.). Food Sci Biotechnol, 24, 1995-2001, doi: 10.1007/s10068-015-0263-0.
  • ISO (2012). Sensory analysis- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. www.iso.ch/8586 (Accessed: 30 June 2020).
  • Lee, K. G., Shibamoto, T. (2000). Antioxidant properties of aroma compounds isolated from soybeans and mung beans. J Agric Food Chem, 48(9): 4290-4293, doi: 10.1021/jf000442u.
  • Liu, Y., Kitts, D. D. (2011). Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews. Food Res Int, 44(8): 2418-2424, doi: 10.1016/j.foodres.2010.12.037.
  • Maughan, R. J., Griffin, J. (2003). Caffeine ingestion and fluid balance: a review. J Hum Nutr Diet, 16(6): 411-420, doi: 10.1046/j.1365-277X.2003.00477.x.
  • McCusker, R. R., Goldberger, B. A., Cone, E. J. (2003). Caffeine content of specialty coffees. J anal toxicol, 27(7): 520-522, doi: 10.1093/jat/27.7.520.
  • Meilgaard, M. C., Civille, G. V, Carr, B.T. (2016). Sensory evaluation techniques (5th ed.). Boca Raton, FL: CRC press. ISBN: 13:978-1-4822-1691-2.
  • Nagaraju, V. D., Ramalakshmi, K., Sridhar, B. S. (2016). Cryo assisted spouted bed roasting of coffee beans. Innov Food Sci Emerg Technol, 37, 138-144, doi: 10.1016/j.ifset.2016.08.016.
  • Nebesny, E., & Budryn, G. (2006). Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions. Eur Food Res Technol, 224(2): 159-165, doi: 10.1007/s00217-006-0308-y.
  • Nebesny, E., Budryn, G., Kula, J., Majda, T. (2007). The effect of roasting method on headspace composition of robusta coffee bean aroma. Eur Food Res Technol, 225(1): 9-19, doi: 0.1007/s00217-006-0375-0.
  • Oğuz, S., Erdoğan, Z. (2016). Kahve Tüketiminin Kalp Sağlığı Üzerine Etkisi. J Cardiovasc Nurs, 7(14): 136-139. Oliveira, L. S., Franca, A. S., Mendonça, J. C., Barros-Junior, M. C. (2006). Proximate composition and fatty acids profile of green and roasted defective coffee beans. LWT-Food Sci Technol, 39(3), 235-239, doi: 10.1016/j.lwt.2005.01.011.
  • Parliment T. H., (2000). An Overview of Coffee Roasting, In: T. H. Parliment, C. T. Ho, P. Schieberle, Editors, Caffeinated Beverages, ACS Symposium Series. ISBN: 9780841236547.
  • Patil, H., Lavie, C. J., O’Keefe, J. H. (2011). Cuppa Joe: Friend or Foe?: Effects of Chronic Coffee Consumption on Cardiovascular and Brain Health. Mo med, 108(6): 431.
  • Pittia, P., Dalla Rosa, M., & Lerici, C. R. (2001). Textural changes of coffee beans as affected by roasting conditions. LWT-Food Sci Technol, 34: 168-175, doi: 10.1006/fstl.2000.0749.
  • Pittia, P., Nicoli, M. C., Sacchetti, G. (2007). Effect of moisture and wateractivityon textural properties of raw and roasted coffee beans. J Texture Stud, 38: 116-134, doi: 10.1111/j.1745-4603.2007.00089.x.
  • Priftis, A., Stagos, D., Konstantinopoulos, K., Tsitsimpikou, C., Spandidos, D. A., Tsatsakis, A. M., Tzatzarakis M. N., Kouretas, D. (2015). Comparison of antioxidant activity between green and roasted coffee beans using molecular methods. Mol med rep, 12(5): 7293-7302, doi: 0.3892/mmr.2015.4377.
  • Ramalakshmi, K., Raghavan, B. (1999). Caffeine in coffee: its removal. Why and how?. Crit Rev Food Sci Nutr, 39(5): 441-456, doi: 10.1080/1040869999127923.
  • Schenker, S., Heinemann, C., Huber, M., Pompizzi, R., Perren, R., Escher, R. (2002). Impact of roasting conditions on the formation of aroma compounds in coffee beans. J Food Sci, 67(1): 60-66, doi: 10.1111/j.1365-2621.2002.tb11359.x.
  • Shakerardekani, A., Karim, R., Mohd, G. H., Chin, N. L. (2011). Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels. Int Food Res J, 18: 704-710, doi: 10.2139/ssrn.1799189.
  • Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol, 299: 152-178, doi: 10.1016/S0076-6879(99)99017-1.
  • Singleton, V. L., Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic, 16(3): 144-158.
  • Uysal, N., Sumnu, G., Sahin, S. (2009). Optimization of microwave–infrared roasting of hazelnut. J Food Eng, 90(2): 255-261, doi: 10.1016/j.jfoodeng.2008.06.029.
  • Vasconcelos, A. L. S., Franca, A. S., Gloria, M. B. A., Mendonça, J. C. (2007). A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans. Food Chem, 101(1): 26-32, doi: 10.1016/j.foodchem.2005.12.049.

USE OF MUNG BEAN (Vigna radiata) FOR THE PRODUCTION OF CAFFEINE-FREE COFFEE-LIKE BEVERAGES

Yıl 2020, Cilt: 45 Sayı: 6, 1227 - 1236, 12.10.2020
https://doi.org/10.15237/gida.GD20104

Öz

Containing the chemical components responsible for the aroma and flavor profile of the coffee bean after roasting, mung beans (Vigna radiata) have potential to be a caffeine-free coffee alternative. Mung beans were roasted at 130°C for 10, 20 and 30 min by a fluidized bed roaster and at 600 W for 8, 14 and 20 minutes by a microwave oven. The effects of roaster type and roasting degree on mung beans were investigated. Roasting at 130°C for 20 minutes and at 600 W for 14 minutes gave better results in terms of sensory properties. The microwave roasted samples had higher scores than fluidized bed roasted samples in terms of odor and flavor (P ≤0.05). Microwave roasting method was found to be a suitable method for roasting mung beans as both quick and practical method. Roasting process increased the antioxidant activity of mung beans up to 39.42 ± 0.14% (P ≤0.05).

Kaynakça

  • AOAC. (2005). Official Methods of Analysis, Association of Official Analytical Chemists, In: 18th Edition, Washington DC, the USA.
  • Anwar, F., Latif, S., Przybylski, R., Sultana, B., Ashraf, M. (2007). Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. J Food Sci, 72(7): 503-510, doi: 10.1111/j.1750-3841.2007.00462.x.
  • Attar, U., Hinge, V., Zanan, R., Adhav, R., Nadaf, A. (2017). Identification of aroma volatiles and understanding 2-acetyl-1-pyrroline biosynthetic mechanism in aromatic mung bean (Vigna radiata (L.) Wilczek). Physiol Mol Biol Plants, 23(2): 443-451, doi: 10.1007/s12298-017-0414-2.
  • Bolek, S. (2020). Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality. Innov Food Sci Emerg Technol, 64, 102423, doi: 10.1016/j.ifset.2020.102423.
  • Bolek, S., Ozdemir, M. (2017). Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans. LWT-Food Sci Technol, 86: 327-336, doi: 10.1016/j.lwt.2017.08.017.
  • Bonita, J. S., Mandarano, M., Shuta, D., Vinson, J. (2007). Coffee and cardiovascular disease: in vitro, cellular, animal, and human studies. Pharmacol Res, 55(3): 187-198, doi: 10.1016/j.phrs.2007.01.006.
  • Budryn, G., Nebesny, E., Żyżelewicz, D., Oracz, J., Miśkiewicz, K., Rosicka‐Kaczmarek, J. (2012). Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil. Eur J Lipid Sci Technol, 114(9): 1052-1061, doi: 10.1002/ejlt.201100324.
  • Campos-Vega, R., Loarca-Pina, G., Vergara-Castaneda, H. A., Oomah, B. D. (2015). Spent coffee grounds: A review on current research and future prospects. Trends Food Sci Tech, 45(1): 24-36, doi: 10.1016/j.tifs.2015.04.012.
  • Cea, T. R., Karwowski, J., Wang, C.Y., Winfrey, D.C. (2015). Processtoenhance flavor of roasted nuts and products with modified texture. U.S. Patent 9,078,467.
  • Crews, H. M., Olivier IV, L., Wilson, L. A. (2001). Urinary biomarkers for assessing dietary exposure to caffeine. Food Addit Contam, 18(12): 1075-1087, doi: 10.1080/02652030110056630.
  • del Castillo, M. D., Ames, J. M., Gordon, M. H. (2002). Effect of roasting on the antioxidant activity of coffee brews. Agric Food Chem, 50(13): 3698-3703, doi: 10.1021/jf011702q.
  • Hojjati, M., Noguera-Artiaga, L., Wojdyło, A., Carbonell-Barrachina, A. A. (2015). Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.). Food Sci Biotechnol, 24, 1995-2001, doi: 10.1007/s10068-015-0263-0.
  • ISO (2012). Sensory analysis- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. www.iso.ch/8586 (Accessed: 30 June 2020).
  • Lee, K. G., Shibamoto, T. (2000). Antioxidant properties of aroma compounds isolated from soybeans and mung beans. J Agric Food Chem, 48(9): 4290-4293, doi: 10.1021/jf000442u.
  • Liu, Y., Kitts, D. D. (2011). Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews. Food Res Int, 44(8): 2418-2424, doi: 10.1016/j.foodres.2010.12.037.
  • Maughan, R. J., Griffin, J. (2003). Caffeine ingestion and fluid balance: a review. J Hum Nutr Diet, 16(6): 411-420, doi: 10.1046/j.1365-277X.2003.00477.x.
  • McCusker, R. R., Goldberger, B. A., Cone, E. J. (2003). Caffeine content of specialty coffees. J anal toxicol, 27(7): 520-522, doi: 10.1093/jat/27.7.520.
  • Meilgaard, M. C., Civille, G. V, Carr, B.T. (2016). Sensory evaluation techniques (5th ed.). Boca Raton, FL: CRC press. ISBN: 13:978-1-4822-1691-2.
  • Nagaraju, V. D., Ramalakshmi, K., Sridhar, B. S. (2016). Cryo assisted spouted bed roasting of coffee beans. Innov Food Sci Emerg Technol, 37, 138-144, doi: 10.1016/j.ifset.2016.08.016.
  • Nebesny, E., & Budryn, G. (2006). Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions. Eur Food Res Technol, 224(2): 159-165, doi: 10.1007/s00217-006-0308-y.
  • Nebesny, E., Budryn, G., Kula, J., Majda, T. (2007). The effect of roasting method on headspace composition of robusta coffee bean aroma. Eur Food Res Technol, 225(1): 9-19, doi: 0.1007/s00217-006-0375-0.
  • Oğuz, S., Erdoğan, Z. (2016). Kahve Tüketiminin Kalp Sağlığı Üzerine Etkisi. J Cardiovasc Nurs, 7(14): 136-139. Oliveira, L. S., Franca, A. S., Mendonça, J. C., Barros-Junior, M. C. (2006). Proximate composition and fatty acids profile of green and roasted defective coffee beans. LWT-Food Sci Technol, 39(3), 235-239, doi: 10.1016/j.lwt.2005.01.011.
  • Parliment T. H., (2000). An Overview of Coffee Roasting, In: T. H. Parliment, C. T. Ho, P. Schieberle, Editors, Caffeinated Beverages, ACS Symposium Series. ISBN: 9780841236547.
  • Patil, H., Lavie, C. J., O’Keefe, J. H. (2011). Cuppa Joe: Friend or Foe?: Effects of Chronic Coffee Consumption on Cardiovascular and Brain Health. Mo med, 108(6): 431.
  • Pittia, P., Dalla Rosa, M., & Lerici, C. R. (2001). Textural changes of coffee beans as affected by roasting conditions. LWT-Food Sci Technol, 34: 168-175, doi: 10.1006/fstl.2000.0749.
  • Pittia, P., Nicoli, M. C., Sacchetti, G. (2007). Effect of moisture and wateractivityon textural properties of raw and roasted coffee beans. J Texture Stud, 38: 116-134, doi: 10.1111/j.1745-4603.2007.00089.x.
  • Priftis, A., Stagos, D., Konstantinopoulos, K., Tsitsimpikou, C., Spandidos, D. A., Tsatsakis, A. M., Tzatzarakis M. N., Kouretas, D. (2015). Comparison of antioxidant activity between green and roasted coffee beans using molecular methods. Mol med rep, 12(5): 7293-7302, doi: 0.3892/mmr.2015.4377.
  • Ramalakshmi, K., Raghavan, B. (1999). Caffeine in coffee: its removal. Why and how?. Crit Rev Food Sci Nutr, 39(5): 441-456, doi: 10.1080/1040869999127923.
  • Schenker, S., Heinemann, C., Huber, M., Pompizzi, R., Perren, R., Escher, R. (2002). Impact of roasting conditions on the formation of aroma compounds in coffee beans. J Food Sci, 67(1): 60-66, doi: 10.1111/j.1365-2621.2002.tb11359.x.
  • Shakerardekani, A., Karim, R., Mohd, G. H., Chin, N. L. (2011). Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels. Int Food Res J, 18: 704-710, doi: 10.2139/ssrn.1799189.
  • Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol, 299: 152-178, doi: 10.1016/S0076-6879(99)99017-1.
  • Singleton, V. L., Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic, 16(3): 144-158.
  • Uysal, N., Sumnu, G., Sahin, S. (2009). Optimization of microwave–infrared roasting of hazelnut. J Food Eng, 90(2): 255-261, doi: 10.1016/j.jfoodeng.2008.06.029.
  • Vasconcelos, A. L. S., Franca, A. S., Gloria, M. B. A., Mendonça, J. C. (2007). A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans. Food Chem, 101(1): 26-32, doi: 10.1016/j.foodchem.2005.12.049.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Sibel Bölek 0000-0003-4967-9416

Esra Alptekin 0000-0001-7844-3555

Yayımlanma Tarihi 12 Ekim 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 6

Kaynak Göster

APA Bölek, S., & Alptekin, E. (2020). KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI. Gıda, 45(6), 1227-1236. https://doi.org/10.15237/gida.GD20104
AMA Bölek S, Alptekin E. KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI. GIDA. Ekim 2020;45(6):1227-1236. doi:10.15237/gida.GD20104
Chicago Bölek, Sibel, ve Esra Alptekin. “KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna Radiata) KULLANIMI”. Gıda 45, sy. 6 (Ekim 2020): 1227-36. https://doi.org/10.15237/gida.GD20104.
EndNote Bölek S, Alptekin E (01 Ekim 2020) KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI. Gıda 45 6 1227–1236.
IEEE S. Bölek ve E. Alptekin, “KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI”, GIDA, c. 45, sy. 6, ss. 1227–1236, 2020, doi: 10.15237/gida.GD20104.
ISNAD Bölek, Sibel - Alptekin, Esra. “KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna Radiata) KULLANIMI”. Gıda 45/6 (Ekim 2020), 1227-1236. https://doi.org/10.15237/gida.GD20104.
JAMA Bölek S, Alptekin E. KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI. GIDA. 2020;45:1227–1236.
MLA Bölek, Sibel ve Esra Alptekin. “KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna Radiata) KULLANIMI”. Gıda, c. 45, sy. 6, 2020, ss. 1227-36, doi:10.15237/gida.GD20104.
Vancouver Bölek S, Alptekin E. KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI. GIDA. 2020;45(6):1227-36.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/