Influences of grape seed substitution on the bioactive and sensory properties of brewed coffee

Çağla Özbek; Başak Öncel

Makale detayları

Influences of grape seed substitution on the bioactive and sensory properties of brewed coffee

Yazarlar:

Çağla Özbek | Başak Öncel

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Food Engineering

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.7 Issue 4, pp.864-873

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001300552

pISSN:

2618-5946

Anahtar kelimeler:

Özet:

 In this research, ground coffee beans were replaced with grape seed powder in different proportions. Thus, it was aimed to benefit from the health benefits of grape seeds and develop a new coffee formulation that is functional, low in caffeine and has a different taste and odor. For this purpose, the moisture, ash and crude fiber contents, antioxidant activity and total phenolic compounds of Besni karası Vitis vinifera L. grape seeds were examined. Grape seeds were ground and included in the coffee formulation in different proportions 0, 25, 40, 55 with the same particle size. Physicochemical, bioactive and sensory properties of the produced coffee grounds were examined. As a result of the analyses, as the grape seed powder concentration increased in the coffee composition, the acidity decreased p0.05 and the antioxidant activity and total phenolic compounds increased p0.05. The brightness L of the samples increased depending on the grape seed powder composition and usage rate. As a result of the sensory analysis, it was determined that the samples with 25 grape seed powder added received the closest score to the control group, and the samples with 40-55 grape seed powder had the similar scores with the control group in terms of roughness. In our study, the nutritional composition of grape seeds, which are food waste in the industry, has been revealed that it can be used as a substitute product in coffee and will contribute to sustainability.

 In this research, ground coffee beans were replaced with grape seed powder in different proportions. Thus, it was aimed to benefit from the health benefits of grape seeds and develop a new coffee formulation that is functional, low in caffeine and has a different taste and odor. For this purpose, the moisture, ash and crude fiber contents, antioxidant activity and total phenolic compounds of Besni karası Vitis vinifera L. grape seeds were examined. Grape seeds were ground and included in the coffee formulation in different proportions 0, 25, 40, 55 with the same particle size. Physicochemical, bioactive and sensory properties of the produced coffee grounds were examined. As a result of the analyses, as the grape seed powder concentration increased in the coffee composition, the acidity decreased p0.05 and the antioxidant activity and total phenolic compounds increased p0.05. The brightness L of the samples increased depending on the grape seed powder composition and usage rate. As a result of the sensory analysis, it was determined that the samples with 25 grape seed powder added received the closest score to the control group, and the samples with 40-55 grape seed powder had the similar scores with the control group in terms of roughness. In our study, the nutritional composition of grape seeds, which are food waste in the industry, has been revealed that it can be used as a substitute product in coffee and will contribute to sustainability.

 In this research, ground coffee beans were replaced with grape seed powder in different proportions. Thus, it was aimed to benefit from the health benefits of grape seeds and develop a new coffee formulation that is functional, low in caffeine and has a different taste and odor. For this purpose, the moisture, ash and crude fiber contents, antioxidant activity and total phenolic compounds of Besni karası Vitis vinifera L. grape seeds were examined. Grape seeds were ground and included in the coffee formulation in different proportions 0, 25, 40, 55 with the same particle size. Physicochemical, bioactive and sensory properties of the produced coffee grounds were examined. As a result of the analyses, as the grape seed powder concentration increased in the coffee composition, the acidity decreased p0.05 and the antioxidant activity and total phenolic compounds increased p0.05. The brightness L of the samples increased depending on the grape seed powder composition and usage rate. As a result of the sensory analysis, it was determined that the samples with 25 grape seed powder added received the closest score to the control group, and the samples with 40-55 grape seed powder had the similar scores with the control group in terms of roughness. In our study, the nutritional composition of grape seeds, which are food waste in the industry, has been revealed that it can be used as a substitute product in coffee and will contribute to sustainability.

 In this research, ground coffee beans were replaced with grape seed powder in different proportions. Thus, it was aimed to benefit from the health benefits of grape seeds and develop a new coffee formulation that is functional, low in caffeine and has a different taste and odor. For this purpose, the moisture, ash and crude fiber contents, antioxidant activity and total phenolic compounds of Besni karası Vitis vinifera L. grape seeds were examined. Grape seeds were ground and included in the coffee formulation in different proportions 0, 25, 40, 55 with the same particle size. Physicochemical, bioactive and sensory properties of the produced coffee grounds were examined. As a result of the analyses, as the grape seed powder concentration increased in the coffee composition, the acidity decreased p0.05 and the antioxidant activity and total phenolic compounds increased p0.05. The brightness L of the samples increased depending on the grape seed powder composition and usage rate. As a result of the sensory analysis, it was determined that the samples with 25 grape seed powder added received the closest score to the control group, and the samples with 40-55 grape seed powder had the similar scores with the control group in terms of roughness. In our study, the nutritional composition of grape seeds, which are food waste in the industry, has been revealed that it can be used as a substitute product in coffee and will contribute to sustainability.

Makale detayları

Influences of grape seed substitution on the bioactive and sensory properties of brewed coffee

Yazarlar:

Çağla Özbek | Başak Öncel

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Food Engineering

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.7 Issue 4, pp.864-873

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001300552

pISSN:

2618-5946

Functional food

Fortification

Antioxidant activity

Quality parameters

Sayı

Makale detayları

Influences of grape seed substitution on the bioactive and sensory properties of brewed coffee

Yazarlar: Çağla Özbek | Başak Öncel

Yayıncı: Gültekin ÖZDEMİR

Ana Başlıklar: Food Engineering

Dergi: International Journal of Agriculture Environment and Food Sciences Vol.7 Issue 4, pp.864-873

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001300552

pISSN: 2618-5946

Functional food

Fortification

Antioxidant activity

Quality parameters

Sayı

Yazarlar:

Çağla Özbek | Başak Öncel

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Food Engineering

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.7 Issue 4, pp.864-873

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001300552

pISSN:

2618-5946