Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties

Seçilmiş, Şakir Selçuk; Yanık, Derya Koçak; Göğüş, Fahrettin

doi:10.1007/s13197-014-1475-7

Cited by 9 publications

(5 citation statements)

References 16 publications

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“…When Anthon and Barrett (2012) studied the influence of pectin methyl esterase and other factors on processing of tomatoes, they observed that pH and titratable acidity of cold break and hot break juices was highly influenced by minerals and organic acid concentrations. Previously, sensorial properties of Pistacia terebinthus fruit coffee were determined by Secilmis et al (2015). Our current results are in harmony with researcher findings as their titratable acidity of fruit coffee after microwave roasting was 165.48±0.53 ml NaOH/100 g coffee and titratable acidity for Turkish coffee was 420.19±0.48 NaOH/100 g coffee.…”

Section: Treatmentssupporting

confidence: 91%

Utilization of Date Pulp and Pit Powder to make Decaf Coffee to Improve Cognitive Health

Qasim,

Nazir,

Itrat

et al. 2023

J. Plant Environ.

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The health-conscious consumers are interested in replacing health-deteriorating drinks with functional beverages in current epochs. There is no higher truth that coffee consumption reduces risk of type II diabetes, Alzheimer, and other brain anomalies but it is also the fact that CGA (chlorogenic acid) and caffeine in coffee may pose risk of cardiovascular diseases and unhealthy mood fluctuations. Various health concerns of coffee consumption urge the need to produce a caffeine-free healthy alternative to coffee, which should also acquire the taste attributes of coffee. The development of instant coffee powder using date seeds and pomace powder for improved cognitive function can break new grounds in the market. The goal of the current study was to investigate the compositional profile of coffee prepared from date pomace and date seed powder. Date seeds were roasted at 200 °C for 20 min and a blend was made in combination with date pomace, milk powder and coconut as flavor enhancer. Proximate analysis of coffee powder such as moisture, ash, crude fat, crude protein, crude fiber and NFE percentages was determined. The results showed that prepared coffee powders contained significant fiber, low fat, less protein and a nearly equal percentage of moisture and ash as compared to Coffea arabica powder (control), with nearly zero caffeine content. Preliminary tests such as color, acidity, calories, total polyphenols, DPPH test, and FRAP assay were carried out because the study attempted to replace Arabica coffee beans with date beans. Phytochemical screening of coffee powders revealed that total phenolic content was highest for CB4 (20.90 ± 0.46 mg/g) which contained maximum date seed powder (35 %). Similarly, DPPH and FRAP assay were also found maximum for CB4 which were 81.11 ± 0.32 % and 23.17 ± 0.44 % respectively. Acidity and caffeine of prepared coffee powders were lower than control. It is hypothesized that decaf coffee may substitute caffeinated coffee for neurological health.

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Section: Treatmentssupporting

confidence: 91%

Utilization of Date Pulp and Pit Powder to make Decaf Coffee to Improve Cognitive Health

Qasim,

Nazir,

Itrat

et al. 2023

J. Plant Environ.

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“…In order to conduct sensory analysis, the roasted beans were ground in a laboratory mill equipped with a sieve system (Pulverisette 14 classic line, Fritsch Germany) with particle size of 150 µm. The coffee and coffee-like brew samples were prepared by an electrical coffee maker (Kaave, Fakir, Turkey) according to the procedure proposed by Secilmis et al (2015). Fifty grams of V. angularis powder was treated by 300 ml of water for 5 min.…”

Section: Coffee Brew Preparationmentioning

confidence: 99%

Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee‐like beverage

Bölek

2022

Journal of Food Science

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Containing similar aroma and flavor profile of coffee after roasting, Vigna angularis have potential to be a caffeine-free coffee-like beverage. Microwave roasting process was conducted in a microwave oven at 600 W for 7, 14, and 21 min at 2-min intervals, and fluidized bed roasting process was conducted in a fluidized bed roaster at 200 • C for 9, 18, and 27 min. In order to compare the roasted beans, color, fat, ash, crude protein, crude fiber, antioxidant activity, and total phenolic content measurements were performed. In addition, effects of roasting methods on protein bioavailability and antinutritional factors were investigated. Sensory test was conducted to compare the coffee and coffeelike beverages. Fluidized-bed roasted beans had higher scores than microwave roasted beans in terms of sensory acceptability (p ≤ 0.05). Roasting process increased the total phenolic contents up to 25.32 (mg GAE/g) and the protein bioavailability up to 89.82 ± 0.11%. The results of this study revealed that roasting can be used as a tool to increase nutritive value, bioavailability, antioxidant activity, and potential of coffee-like beverage of V. angularis.

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“…Herbal coffee is a processed coffee product, usually made from a mixture of Arabica or Robusta ground coffee with various herbs and spices (fennel, ginger, nutmeg, cinnamon, etc.) (Savitri et al 2020;Secilmis et al 2015;Sekeroglu et al 2012). Adding herbs and spices to coffee provides new flavors and aroma, increases nutrient contents, and improves health benefits (Fatmawati et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Formulation of Tengger herbal coffee: Effect of coffee type and fennel seed powder

Wijana,

Ayuningtias,

Perdani

et al. 2023

BioRes

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The Bromo Tengger Semeru National Park (or Taman Nasional Bromo Tengger Semeru/TNBTS) is a popular tourist destination in Indonesia, and the local authorities encourage the development of new local specialty products. One locally available commodity is coffee. This study investigated the best formula for Tengger herbal coffee. The randomized block design (RBD) consisted of two factors, including the coffee types (i.e., Arabica, Robusta, and Arabica:Robusta (50:50)) and the proportion of coffee:fennel seed powders (i.e., 92:8, 90:10, and 88:12). Physicochemical and organoleptic quality parameters were analyzed. In all coffee types, the addition of fennel seed powder at different concentrations significantly affects the sensory attribute (i.e., color, taste, and aroma) and the physicochemical characteristics of Tengger herbal coffee. The blending of coffee with fennel seed powder improved the taste and aroma of the herbal coffee. The best formulation was obtained from A3B3, a mixture of 44% Arabica coffee: 44% Robusta coffee: 12% fennel seed powder. This formula resulted in Tengger herbal coffee with pH 4.9, 16.6 color lightness, 0.64% total insoluble solids (TIS), 0.07% caffeine content, 47.2 mg GAE/g total phenol, 0.49 ppm antioxidant activity (IC50), and 0.58% reducing sugar. The findings confirmed that Tengger herbal coffee offers health benefits from its antioxidant activity, alongside the potential as a traditional beverage product.

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Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties

Cited by 9 publications

References 16 publications

Utilization of Date Pulp and Pit Powder to make Decaf Coffee to Improve Cognitive Health

Utilization of Date Pulp and Pit Powder to make Decaf Coffee to Improve Cognitive Health

Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee‐like beverage

Formulation of Tengger herbal coffee: Effect of coffee type and fennel seed powder

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