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KMID : 0380620140460040470
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 4 p.470 ~ p.476
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Quality Characteristics and Antioxidant Activity of Sikhe prepared using Hot Water Extracts of Roasted Coffee Ground Residue
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Park La-Young
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Abstract
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This study was performed to evaluate the quality characteristics and antioxidant activity of sikhe prepared using various concentrations of hot water extracts roasted coffee ground residue (CR-sikhe; 0.2, 0.4, 0.6, 0.8, and 1.0%). The pH increased with increasing CR concentration. The reducing sugar content after 5 h saccharification was the highest when 0.8% CR extract was used. Total polyphenol and flavonoid contents increased in a concentration-dependent manner reaching maximum levels when 1.0% CR-extract was used. The antioxidant activities of CR-extracts were higher than that of the control and increased dose-dependently. The CR-0.6 showed the best taste (4.28), color (4.56), flavor (4.08), and overall acceptability (4.28). After 10 day of storage at 4oC, the total cell count in CR-sikhe was approximately 1-2 log cycle, which was less than that in the control.
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KEYWORD
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coffee residue, sikhe, quality characteristics, antioxidant activity
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