Physicochemical properties and storage stability of Turkish coffee fortified with apricot kernel powder

Abstract

Apricot kernel (AK) is a by‐product of dried apricot rich in oils, proteins, carbohydrates, and minerals. However, despite its rich content, it is generally discarded after apricot processing. This study aims to expand the usage areas of AK with rich content and offer new alternatives to coffee consumers. Various concentrations of powdered AK were added in Turkish coffee (mixture: AKTC) to improve product flavor and increase nutritional and functional properties. After cooking, some physicochemical analysis and storage stability of AKTC were evaluated. With the addition of AK, the phenolic content of TC increased approximately two times. Also, the addition of AK increased the antioxidant activity of TC by about 15%. Acrylamide content of TC was decreased from 131.36 ± 3.13 μg/kg to 82.55 ± 2.13 μg/kg by adding more AK. Panelists gave higher scores to AKTC compared to TC. According to the storage stability analyses, adding AK increased the storage stability of the pure Turkish coffee. Novelty impact statement The dried apricot by‐product was first used for the fortifying of Turkish coffee, and the usage area of the apricot kernel, a high value‐added waste, was expanded. The acrylamide level of the Turkish coffee was reduced by adding apricot kernel powder. The shelf life of Turkish coffee as extended by adding apricot kernel powder.

Unveiling the Potential of Apricot Residues: From Nutraceuticals to Bioenergy

“…Turkish coffee's phenolic contents rose after the apricot kernel was added, and there was also a 15% increase in antioxidant activity. Additionally, it was determined that adding apricot kernel flour improved the storage stability of Turkish coffee [106]. Another study also concluded that, due to its high protein and mineral content, apricot seed flour might be utilized as a food enrichment ingredient in a variety of processed foods [107].…”

Shelf-Life Prediction of Specialty Coffees using the Arrhenius Model

“…It contains a variety of chemical compounds responsible for its sensory quality and physiological effects, such as caffeine, which is a central nervous system stimulant (Gotteland and de Pablo, 2007). The word coffee encompasses a range of products, from roasted coffee (Nakilcioğlu-Taş and Ötleş, 2019), whole and ground to a wide variety of prepared and semiprocessed products (Alves et al, 2017;da Silva et al, 2022;Nicoli et al, 2009;Singh et al, 2020;Yildirim and Karaca, 2022), such as instant coffee, coffee concentrate (Alencar Lopes et al, 2022;Almahasheer, 2022;Gerasimov et al, 2020;Parvathy et al, 2018) and drinks derived from coffee fit for consumption (Gunel et al, 2022;Kyroglou et al, 2022;Lomolino et al, 2022;Pimpley et al, 2022;Rianto et al, 2021;Zhang et al, 2022).…”