Quality Characteristics and Antioxidant Activity of Sikhe prepared using Hot Water Extracts of Roasted Coffee Ground Residue

Park, La-Young

doi:10.9721/kjfst.2014.46.4.470

Cited by 8 publications

(1 citation statement)

References 25 publications

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“…Total phenolic content was shown to be highest in conventional peanut coffee, 35.78 ± 0.16 mg/mL, whereas the lowest content was in normal coffee, 29.92 ± 4.17 mg/mL. Such a higher phenolic content in the peanut coffee may be because phenolic components embedded in peanuts are extracted through hot water extraction, and this result is consistent with a study by Park [ 37 ] that analyzed total phenolic content of coffee ground residues by hot water extraction.…”

Section: Resultssupporting

confidence: 90%

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Lee

Hong

jin-ju

et al. 2020

Foods

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This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In constituent amino acids composition, peanut coffee exhibited increased proportions of glutamic and aspartic acids but decreased phenylalanine. Peanut coffee had higher thiamin, niacin, and sugar contents, improved antioxidant capacity, and lower caffeine contents. In electronic tongue analysis, peanut coffee showed an increased intensity of sweetness and umami taste but decreased bitterness, corresponding to the result of amino acids compositions and caffeine and sugar contents. In volatile compounds analysis using gas chromatography-mass spectrometry (GC/MS) with the sniffing test, peanut coffee had high concentrations of 2-ethyl-3,6-dimethylpyrazine, 2,2′-methylenebis-furan, and furfuryl propionate, which were perceived as peanut and roasted odors in the sniffing test. This study will provide informative data in extending the application of peanut to coffee and developing novel coffee, with added peanut, that is nutritionally beneficial.

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Section: Resultssupporting

confidence: 90%

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Lee

Hong

jin-ju

et al. 2020

Foods

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Quality characteristics of Sikhye prepared with Sasa borealis extracts

Seo¹

2016

Korean Journal of Food Preservation

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This study was performed to evaluate the quality characteristics of Sikhyes (SBE-5, SBE-10, SBE-30, and SBE-50) prepared using various concentrations (5%, 10%, 30%, and 50%) of Sasa borealis extracts (SBE). There were no significant changes of pH and total acid contents in Sikhyes prepared with various concentration of SBE. Sikhye SBE-30 and Sikhye SBE-50 showed significantly higher contents in sweetness, reducing sugar, total polyphenol and flavonoid than other Sikhyes. In color, the more SBE was added, each Sikhye appeared the decreasing of L value, the increasing of b value and turbidity. In DPPH radical scavenging activity, there were no difference between Sikhye control (SBE free) and Sikhye SBE-5. But DPPH radical scavenging activity of Sikhye SBE-10, SBE-30 and SBE-50 increased proportionally as the concentration of SBE in Sikhyes were increased. The evaluation for taste tended to get high score in Sikhye SBE-30 and Sikhye SBE-50. The color preference decreased by additon of SBE. Overall preference showed a trend of decreasing in Sikhye SBE-50. These results indicates that the SBE could be beneficiary for preparation of Sikhye due to anti-oxidative effect, and the proper amounts of SBE would be about 30%.

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Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract

Shin¹,

Woo²,

Jo³

et al. 2017

Korean Journal of Food Preservation

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This study was conducted to increase the functionality of Korean traditional beverage, Sikhye. The Sikhye were prepared by supplementation up to 20% of Seomaeyaksuk extract (SE) and saccharification for five hours (h). During the saccharification, turbidity of SE-added Sikhye (SES) was the highest at two hours of saccharification and then lowered gradually. L vlaue of SES did not show significant difference feduring saccharification, and both a and b value of Sikhye were increased as saccharification time passed and SE addition ratio was increased. The pH before saccharification was not significantly different by SE addition ratio but it was increased to 5.68-5.73 at 5 h saccharification. Soluble solid, total sugar and reducing sugar contents were enhanced as saccharification time and SE addition ratio were increased. The total phenolic compounds contents and DPPH radical scavenging activity showed a similar trend by saccharification time and SE addition. In sensory test, the evaluations of 5% SES and control were not significant different, but 20% SES group showed significant lower evaluation than other groups because strong color and mugwort flavor. From all of these results, physicochemical characteristics and antioxidant activity of SES was improved by SE addition but sensory characteristics was lower. Acceptable addition ratio of SE in Sikhye is determined to be within 15%.

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Quality Characteristics and Antioxidant Activity of Sikhe prepared using Hot Water Extracts of Roasted Coffee Ground Residue

Cited by 8 publications

References 25 publications

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Quality characteristics of Sikhye prepared with Sasa borealis extracts

Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract

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