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KMID : 0665220210340060593
Korean Journal of Food and Nutrition
2021 Volume.34 No. 6 p.593 ~ p.603
Manufacturing and Quality Characteristics Analysis of Coffee Powder with Added Hallabong Extract
Shin Kyung-Ok

Ha Seo-Yeong
Shin Seong-Beom
Kim Jeong-Yeon
Yang Ming
Abstract
In this study, Korean Hallabong produced in Jeju Island and coffee were grafted to prepare coffee containing Hallabong extract and the nutritional components were analyzed. As the amount of Hallabong extract increased, the water content and total polyphenol content increased. However, the crude flour, crude protein, and total flavonoid content decreased significantly. The selenium content per 100 g was 91.28 mg in the 1% Hallabong group, and the iron content was 6.84 mg in the 3% Hallabong group. As the content of Hallabong extract in coffee increased, the L-value (brightness) and b-value (yellowness) increased, but the a-value (redness) showed a tendency to decrease. In the case of DPPH(2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity, the group containing 9% of Hallabong extract showed the highest value at 47.20 ¥ìmol/g of TEAC. In particular, the ABTS(2,2¡¯-Azino-bis(3-ethylbenzothiazoline-6-sulfonate)) and DPPH radical scavenging activity were significantly increased from coffee powder containing 6% or more of Hallabong extract(p<0.05). The caffeine content decreased as the amount of Hallabong extract added to coffee increased. Therefore, when making powder coffee with Hallabong extract added, it is recommended to set the content of Hallabong extract to 6%.
KEYWORD
Hallabong coffee powder, mineral, total phenolic content, antioxidant activity, caffeine content
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