Pub Date : 2021-01-15DOI: 10.1080/15428052.2020.1871147
F. Bello, Victoria Imaobong Bassey, M. O. Edet
ABSTRACT Optimization of the production and chemical evaluation of cassava-based cookies supplemented with mungbean flour and coconut pomace flour using optimal design model of response surface methodology was investigated. The variables were cassava flour, mungbean flour, and coconut pomace flour while responses were sensory and physical properties. The results of the ANOVA, R-square and adjusted R-square for sensory and physical properties were significant (p < .05). Three cookie samples (run 6, run14 and run 16) were selected from optimization results and compared with control (100% wheat flour cookies). Mungbean flour supplementation significantly (p < .05) increased crude protein and caloric value of cookies (run 14). A higher percentage of coconut pomace flour-enhanced ash, crude fiber, carbohydrate and total dietary fiber contents of cookies (run 16). The anti-nutrient contents of cookie samples were significantly higher than control but within the acceptable limits.
{"title":"Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology","authors":"F. Bello, Victoria Imaobong Bassey, M. O. Edet","doi":"10.1080/15428052.2020.1871147","DOIUrl":"https://doi.org/10.1080/15428052.2020.1871147","url":null,"abstract":"ABSTRACT Optimization of the production and chemical evaluation of cassava-based cookies supplemented with mungbean flour and coconut pomace flour using optimal design model of response surface methodology was investigated. The variables were cassava flour, mungbean flour, and coconut pomace flour while responses were sensory and physical properties. The results of the ANOVA, R-square and adjusted R-square for sensory and physical properties were significant (p < .05). Three cookie samples (run 6, run14 and run 16) were selected from optimization results and compared with control (100% wheat flour cookies). Mungbean flour supplementation significantly (p < .05) increased crude protein and caloric value of cookies (run 14). A higher percentage of coconut pomace flour-enhanced ash, crude fiber, carbohydrate and total dietary fiber contents of cookies (run 16). The anti-nutrient contents of cookie samples were significantly higher than control but within the acceptable limits.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76133918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-02DOI: 10.1080/15428052.2019.1681333
S. O. Lawal, A. Idowu, S. Malomo, A. Badejo, T. Fagbemi
ABSTRACT This study examines the effect of toasting on the antioxidant and functional properties of full fat and defatted sesame (Sesamum indicum L.) seed flours for use in food system. The seeds were processed and divided into two portions. One was toasted at 120°C for 10, 20 and 30 min, respectively, while the control was not. They were milled and sieved through 280 µm sieve and defatted with n-hexane. Defatting decreased the crude fat content by up to 88% but increased the crude protein by more than two-fold. Toasting had no significant effect on the amino acid composition. However, it increased the emulsification potential and foaming stability of the flour accompanied by an increase in antioxidant potentials as toasting time increased. Hence, toasted sesame seed flour can find useful application as a functional food ingredient including use as toasted snacks with potential health benefits.
{"title":"Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours","authors":"S. O. Lawal, A. Idowu, S. Malomo, A. Badejo, T. Fagbemi","doi":"10.1080/15428052.2019.1681333","DOIUrl":"https://doi.org/10.1080/15428052.2019.1681333","url":null,"abstract":"ABSTRACT This study examines the effect of toasting on the antioxidant and functional properties of full fat and defatted sesame (Sesamum indicum L.) seed flours for use in food system. The seeds were processed and divided into two portions. One was toasted at 120°C for 10, 20 and 30 min, respectively, while the control was not. They were milled and sieved through 280 µm sieve and defatted with n-hexane. Defatting decreased the crude fat content by up to 88% but increased the crude protein by more than two-fold. Toasting had no significant effect on the amino acid composition. However, it increased the emulsification potential and foaming stability of the flour accompanied by an increase in antioxidant potentials as toasting time increased. Hence, toasted sesame seed flour can find useful application as a functional food ingredient including use as toasted snacks with potential health benefits.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87502635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-23DOI: 10.1080/15428052.2020.1862008
Ahmet Yarış, I. Yazicioğlu
ABSTRACT This study aims to investigate the intentions of restaurant managers/owners to adopt eco-friendly practices in their restaurants. A model was used based on the theory of innovation diffusion and the theory of planned behavior. First, each of the scales used to measure variables was subjected to internal consistency analyses and confirmatory factor analysis. Then hypotheses in the model were tested with the structural equation modeling. It was found that perceived innovation characteristics influenced the intention to adopt eco-friendly practices significantly. Moreover, attitude toward behavior and perceived behavioral control significantly influenced behavioral intention, but subjective norm did not significantly influence behavioral intention. Moreover, it was found that the attitude towards behavior partially mediated the relationship between perceived innovation characteristics and behavioral intention. In light of findings, policymakers are advised to encourage restaurants to “go green”. Also, restaurants are advised to adopt green marketing strategies for this new market.
{"title":"Intentions to Adopt Eco-friendly Practices in Restaurant Operations","authors":"Ahmet Yarış, I. Yazicioğlu","doi":"10.1080/15428052.2020.1862008","DOIUrl":"https://doi.org/10.1080/15428052.2020.1862008","url":null,"abstract":"ABSTRACT This study aims to investigate the intentions of restaurant managers/owners to adopt eco-friendly practices in their restaurants. A model was used based on the theory of innovation diffusion and the theory of planned behavior. First, each of the scales used to measure variables was subjected to internal consistency analyses and confirmatory factor analysis. Then hypotheses in the model were tested with the structural equation modeling. It was found that perceived innovation characteristics influenced the intention to adopt eco-friendly practices significantly. Moreover, attitude toward behavior and perceived behavioral control significantly influenced behavioral intention, but subjective norm did not significantly influence behavioral intention. Moreover, it was found that the attitude towards behavior partially mediated the relationship between perceived innovation characteristics and behavioral intention. In light of findings, policymakers are advised to encourage restaurants to “go green”. Also, restaurants are advised to adopt green marketing strategies for this new market.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87402738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-23DOI: 10.1080/15428052.2020.1862010
P. G. Brasiel, T. Costa de Almeida, K. Mateus, Antônio Fernandes de Carvalho, Sheila Cristina Potente Dutra Luquetti, M. C. G. Gouveia Peluzio
ABSTRACT Kefir is a natural probiotic containing a complex mixture of bacteria and yeast associated in a matrix composed of protein and polysaccharide, and to it are attributed several beneficial properties to health. In this study, we have investigated the effect of kefir drying on the microbiological counts of lactic acid bacteria and yeasts. The viable bacteria and yeast counts in dry kefir were reduced when compared to fresh kefir 6.46 log cfu/g and 4.14 log cfu/g, respectively.. Thus, it was possible to maintain sufficient stability of microbes in the powdered product, indicating that industrial processing may contribute to the viability and survival of probiotic bacteria. Despite the technological challenges, the spray drying of kefir seems to be a promising method for the use of this probiotic complex on a larger scale.
{"title":"Maintenance of Probiotic Characteristics of Dry Kefir: Is It Possible?","authors":"P. G. Brasiel, T. Costa de Almeida, K. Mateus, Antônio Fernandes de Carvalho, Sheila Cristina Potente Dutra Luquetti, M. C. G. Gouveia Peluzio","doi":"10.1080/15428052.2020.1862010","DOIUrl":"https://doi.org/10.1080/15428052.2020.1862010","url":null,"abstract":"ABSTRACT Kefir is a natural probiotic containing a complex mixture of bacteria and yeast associated in a matrix composed of protein and polysaccharide, and to it are attributed several beneficial properties to health. In this study, we have investigated the effect of kefir drying on the microbiological counts of lactic acid bacteria and yeasts. The viable bacteria and yeast counts in dry kefir were reduced when compared to fresh kefir 6.46 log cfu/g and 4.14 log cfu/g, respectively.. Thus, it was possible to maintain sufficient stability of microbes in the powdered product, indicating that industrial processing may contribute to the viability and survival of probiotic bacteria. Despite the technological challenges, the spray drying of kefir seems to be a promising method for the use of this probiotic complex on a larger scale.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78046931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-15DOI: 10.1080/15428052.2020.1859033
Şühedanur Aysu, Fatoş Akıl, E. Cevik, Mustafa Emin Kılıç, H. İlyasoğlu
ABSTRACT A homemade hazelnut milk-based beverage was prepared from hazelnut milk with raisins. The proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), antioxidant activity, and fatty acid compositions of the beverage samples were determined. The properties of the three different preparations of homemade hazelnut milk with raisins (1%, 3%, and 5%) were compared with the control sample without raisins. The main macronutrient was fat (6.3‒7.3%) in the hazelnut milk beverage followed by carbohydrate (3‒3.5%) and protein (2.2‒2.5%). The addition of raisins to the beverage formulation increased the flavor and general acceptability scores. It also improved the TPC and antioxidant capacity. The TPC of the developed beverage samples ranged from 65 to 97 mg/L. The fatty acid composition was rich in monounsaturated fatty acids as mainly oleic acid (>80%). The hazelnut milk beverage may have potential as a functional beverage in a daily diet to provide nutrients and energy.
{"title":"Development of Homemade Hazelnut Milk-based Beverage","authors":"Şühedanur Aysu, Fatoş Akıl, E. Cevik, Mustafa Emin Kılıç, H. İlyasoğlu","doi":"10.1080/15428052.2020.1859033","DOIUrl":"https://doi.org/10.1080/15428052.2020.1859033","url":null,"abstract":"ABSTRACT A homemade hazelnut milk-based beverage was prepared from hazelnut milk with raisins. The proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), antioxidant activity, and fatty acid compositions of the beverage samples were determined. The properties of the three different preparations of homemade hazelnut milk with raisins (1%, 3%, and 5%) were compared with the control sample without raisins. The main macronutrient was fat (6.3‒7.3%) in the hazelnut milk beverage followed by carbohydrate (3‒3.5%) and protein (2.2‒2.5%). The addition of raisins to the beverage formulation increased the flavor and general acceptability scores. It also improved the TPC and antioxidant capacity. The TPC of the developed beverage samples ranged from 65 to 97 mg/L. The fatty acid composition was rich in monounsaturated fatty acids as mainly oleic acid (>80%). The hazelnut milk beverage may have potential as a functional beverage in a daily diet to provide nutrients and energy.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75633024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-15DOI: 10.1080/15428052.2020.1848682
B. Okumus, Suja Chaulagain, Ibrahim Giritlioglu
ABSTRACT This brief research aimed to examine how hotel employees’ demographics and nutritional knowledge influence their emotional and external eating behaviors. Empirical data was collected from hotel employees (n = 372) from four- and five-star hotels in Mediterranean cities in Turkey. ANOVA was conducted to identify the significant differences in employees’ emotional and external eating behaviors based on their demographic characteristics and nutritional knowledge. The study results indicated significant differences in hotel employees’ emotional eating by their gender, income, and education level. The study results further revealed that hotel employees’ external eating behavior differed based on their gender, marital status, and nutritional knowledge. The study results provide specific theoretical and practical implications in the health care and hospitality industries.
{"title":"The Effects of Demographics and Nutritional Knowledge on Hotel Employees’ External and Emotional Eating","authors":"B. Okumus, Suja Chaulagain, Ibrahim Giritlioglu","doi":"10.1080/15428052.2020.1848682","DOIUrl":"https://doi.org/10.1080/15428052.2020.1848682","url":null,"abstract":"ABSTRACT This brief research aimed to examine how hotel employees’ demographics and nutritional knowledge influence their emotional and external eating behaviors. Empirical data was collected from hotel employees (n = 372) from four- and five-star hotels in Mediterranean cities in Turkey. ANOVA was conducted to identify the significant differences in employees’ emotional and external eating behaviors based on their demographic characteristics and nutritional knowledge. The study results indicated significant differences in hotel employees’ emotional eating by their gender, income, and education level. The study results further revealed that hotel employees’ external eating behavior differed based on their gender, marital status, and nutritional knowledge. The study results provide specific theoretical and practical implications in the health care and hospitality industries.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89639655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-11-30DOI: 10.1080/15428052.2020.1840473
Seyedeh Nastaran Razavi, M. Hojjatoleslamy, H. Molavi, Leila Sedaghat Boroujeni
ABSTRACT The aim of present study is bread enrichment by adding germinated lentil flour to Sangak bread. In this study, the dried germinated lentil flour was replaced with 7% moisture at four levels of 0, 5, 10, and 20% by weight in wheat flour. High germinated lentil flour content caused the hardness of the bread texture was increased significantly. Farinograph test revealed that water absorption, development time of the dough, and the softness degree of the dough increased by adding the lentil flour but the stability of the dough was constant. Sensory evaluation showed that control treatment and the 5% treatment have the most score of qualitative number. Increasing the germinated lentils flour in bread treatments led to increasing the amount of protein, iron, fiber, and ash content in treatments. In the 20% treatment, vitamins B3 and B6 were observed to be 26.6% and 70% of the initial amount, respectively.
{"title":"The Effect of Germinated Lentil Flour on the Physicochemical and Organoleptic Characteristics of Sangak Bread","authors":"Seyedeh Nastaran Razavi, M. Hojjatoleslamy, H. Molavi, Leila Sedaghat Boroujeni","doi":"10.1080/15428052.2020.1840473","DOIUrl":"https://doi.org/10.1080/15428052.2020.1840473","url":null,"abstract":"ABSTRACT The aim of present study is bread enrichment by adding germinated lentil flour to Sangak bread. In this study, the dried germinated lentil flour was replaced with 7% moisture at four levels of 0, 5, 10, and 20% by weight in wheat flour. High germinated lentil flour content caused the hardness of the bread texture was increased significantly. Farinograph test revealed that water absorption, development time of the dough, and the softness degree of the dough increased by adding the lentil flour but the stability of the dough was constant. Sensory evaluation showed that control treatment and the 5% treatment have the most score of qualitative number. Increasing the germinated lentils flour in bread treatments led to increasing the amount of protein, iron, fiber, and ash content in treatments. In the 20% treatment, vitamins B3 and B6 were observed to be 26.6% and 70% of the initial amount, respectively.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78165841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-11-26DOI: 10.1080/15428052.2020.1848684
Akpénè Akakpo, Edikou K.U. Spéro, A. Diantom, Dèdè M. Hanvi, G. Osseyi
ABSTRACT Smoked-chicken Samples (36) were collected from 3 sites of smoking processes in Lomé and analyzed by conventional methods. Changes in the proximal composition and microbial germs load of chicken meat after smoking were significant (p < .05). Smoked chicken had good hygienic quality in compliance with regulations and variable water, protein, fat, and mineral contents. Their water activity (0.967 ± 0.011) indicated a highly perishable product with low storability. Low levels of total phenols suggested a light smoking product while Polycyclic Aromatics Hydrocarbons content (> maximum level allowed) pose a health risk. Smoked chickens overall acceptability was over 6 on a 9-point scale, but the seasoned and pre-cooked ones had the highest water loss rates and obtained the highest preference scores. Attributes “not tender enough,” “not spicy enough,” and “not salty enough” reduced the preference score by 1 to 2 points and should be considered in an improvement step.
{"title":"Quality Characteristics of Artisanal Smoked Chicken Meat Sold in Street Food in Togo","authors":"Akpénè Akakpo, Edikou K.U. Spéro, A. Diantom, Dèdè M. Hanvi, G. Osseyi","doi":"10.1080/15428052.2020.1848684","DOIUrl":"https://doi.org/10.1080/15428052.2020.1848684","url":null,"abstract":"ABSTRACT Smoked-chicken Samples (36) were collected from 3 sites of smoking processes in Lomé and analyzed by conventional methods. Changes in the proximal composition and microbial germs load of chicken meat after smoking were significant (p < .05). Smoked chicken had good hygienic quality in compliance with regulations and variable water, protein, fat, and mineral contents. Their water activity (0.967 ± 0.011) indicated a highly perishable product with low storability. Low levels of total phenols suggested a light smoking product while Polycyclic Aromatics Hydrocarbons content (> maximum level allowed) pose a health risk. Smoked chickens overall acceptability was over 6 on a 9-point scale, but the seasoned and pre-cooked ones had the highest water loss rates and obtained the highest preference scores. Attributes “not tender enough,” “not spicy enough,” and “not salty enough” reduced the preference score by 1 to 2 points and should be considered in an improvement step.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2020-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86526100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-11-20DOI: 10.1080/15428052.2020.1843581
Bianca Pio Ávila, L. O. Cardozo, G. D. Alves, A. M. Pereira, M. Gularte, R. P. de Oliveira
ABSTRACT The objective of this study was to identify the perception of consumers regarding the consumption of blood oranges as well as to generate information that helps in their greater consumption. The physical-chemical characterization of the blood orange, cultivar Cara Cara, and the yellow-pulp orange, cultivar Bahia, was carried out, drawing a parallel between them that indicated their potential nutritional benefits. Both samples showed desirable characteristics, Cara Cara has higher levels of carotenoids, flavonoids and total phenols. The sensorial analysis revealed important descriptors of differences between oranges and was possible to identify factors that characterized the marketing and consumption of blood oranges, which were related to the consumption, quality, health and, perception of this type of fruit. It was concluded that these evaluations were able to indicate important characteristics to be used in marketing strategies in order to promote the greater consumption of oranges with red pulp, exploring their bioactive benefits.
{"title":"Targeted Chemical and Sensory Profiling to Guide Consumption of Blood Orange","authors":"Bianca Pio Ávila, L. O. Cardozo, G. D. Alves, A. M. Pereira, M. Gularte, R. P. de Oliveira","doi":"10.1080/15428052.2020.1843581","DOIUrl":"https://doi.org/10.1080/15428052.2020.1843581","url":null,"abstract":"ABSTRACT The objective of this study was to identify the perception of consumers regarding the consumption of blood oranges as well as to generate information that helps in their greater consumption. The physical-chemical characterization of the blood orange, cultivar Cara Cara, and the yellow-pulp orange, cultivar Bahia, was carried out, drawing a parallel between them that indicated their potential nutritional benefits. Both samples showed desirable characteristics, Cara Cara has higher levels of carotenoids, flavonoids and total phenols. The sensorial analysis revealed important descriptors of differences between oranges and was possible to identify factors that characterized the marketing and consumption of blood oranges, which were related to the consumption, quality, health and, perception of this type of fruit. It was concluded that these evaluations were able to indicate important characteristics to be used in marketing strategies in order to promote the greater consumption of oranges with red pulp, exploring their bioactive benefits.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2020-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85926004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-11-20DOI: 10.1080/15428052.2020.1848683
Rey Castañeda-Rodríguez, S. Mulík, C. Ozuna
ABSTRACT The aim of this work was to analyze the influence of brewing temperature and coffee particle size on the evolution of physicochemical, bioactive, and antioxidant properties of Mexican cold brew coffee (CBC). The brewing process was carried out at two extraction temperatures (10 ± 0.5°C and 25 ± 0.5°C) and two particle sizes: medium (MG, 0.70–1.70 mm) and fine (FG, 0.43–0.71 mm). CBC brewing showed a complex relationship between brewing temperature and coffee grind particle size. The increase in brewing temperature enhanced the extraction rate. However, the particle size conditioned the extraction equilibrium time and final CBC properties. MG accelerated the brewing extraction rates to reach equilibrium in CBC properties (~7 h for 25ºC and ~12 h for 10ºC), while FG induced slower extraction rates and prolonged extraction times (above 12 h for both temperatures). However, FG produced CBC with higher bioactive compound content, darker color, and slightly less acidity than MG.
{"title":"Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties","authors":"Rey Castañeda-Rodríguez, S. Mulík, C. Ozuna","doi":"10.1080/15428052.2020.1848683","DOIUrl":"https://doi.org/10.1080/15428052.2020.1848683","url":null,"abstract":"ABSTRACT The aim of this work was to analyze the influence of brewing temperature and coffee particle size on the evolution of physicochemical, bioactive, and antioxidant properties of Mexican cold brew coffee (CBC). The brewing process was carried out at two extraction temperatures (10 ± 0.5°C and 25 ± 0.5°C) and two particle sizes: medium (MG, 0.70–1.70 mm) and fine (FG, 0.43–0.71 mm). CBC brewing showed a complex relationship between brewing temperature and coffee grind particle size. The increase in brewing temperature enhanced the extraction rate. However, the particle size conditioned the extraction equilibrium time and final CBC properties. MG accelerated the brewing extraction rates to reach equilibrium in CBC properties (~7 h for 25ºC and ~12 h for 10ºC), while FG induced slower extraction rates and prolonged extraction times (above 12 h for both temperatures). However, FG produced CBC with higher bioactive compound content, darker color, and slightly less acidity than MG.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2020-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89566069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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