KAYISI PULPU İLE ZENGİNLEŞTİRİLMİŞ YEŞİL KAHVE İÇECEĞİ ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA

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.  

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

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.

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Gıda-Cover
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1976
  • Yayıncı: Prof. Dr. İbrahim ÇAKIR
Sayıdaki Diğer Makaleler

YAĞ ÇEŞİDİNİN MISIR PÜRESİNİN TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Hakan ERİNÇ

KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ

Esen EYİLER, Halil VURAL

MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI

Fatih Mehmet YILMAZ, Pınar ÖZER, Ahmet GÖRGÜÇ

GİLABURU (VIBIRNUM OPULUS L.) MEYVESİNDEN FENOLİK BİLEŞİKLERİN ULTRASON DESTEKLİ EKSTRAKSİYONU

Özge ŞAKIYAN DEMİRKOL, Aslı İŞCİ YAKAN, Yaşar Özlem ALİFAKI

KARAYEMİŞ MEYVESİNİN BİYOAKTİF ÖZELLİKLERİ VE FONKSİYONEL GIDALARDA KULLANIM POTANSİYELİ

Beyza VAHAPOĞLU, Esma Nur ALTAN, İbrahim GÜLSEREN

TERMOSONİKASYON UYGULAMASININ BAL KABAĞI SUYUNUN BİYOAKTİF BİLEŞEN VE ANTİOKSİDAN KAPASİTESİ ÜZERİNE ETKİSİ

Hande DEMİR, Ayşe KILINÇ

FARKLI ŞEKER ORANLARININ SÜT REÇELİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ

Ceren AKAL, İlkay BURAN, Rabia Albayrak DELİALİOĞLU, Atila YETİŞEMİYEN

TÜKETİME HAZIR MİDYE DOLMALARIN MİKROBİYOLOJİK KALİTELERİNİN BELİRLENMESİ

Fatma Öztürk, Hatice Gündüz

RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ

Gizem SEVİNDİRİCİ, Onur Özdikicierler, Fahri YEMİŞÇİOĞLU

MALAKSİYON SICAKLIK VE SÜRESİNİN ZEYTİNYAĞININ BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ

Hakan ERİNÇ, Aslı YORULMAZ, Aziz TEKİN