함초 첨가 커피의 항산화 효과와 관능적 특성

• 영문명: Antioxidant and sensory properties of glasswort added coffee
• 발행기관: 한국커피협회
• 저자명: 배훈천
• 간행물 정보: 『한국커피문화연구』제6권 1호, 39~52쪽, 전체 14쪽
• 주제분류: 복합학 > 학제간연구
• 파일형태: PDF
• 발행일자: 2020.06.30

영문 초록

This study aimed to develop a functional coffee drink by adding the glasswort (Salicornia europaea L.) known to have excellent antioxidant activity. Glasswort extract was added to espresso, filter drip and cold brew coffee to evaluate antioxidant activity and sensory properties. As a result, the antioxidant activity was increased depending on the concentration of the glasswort in all types of coffee extracts. The sensory evaluation showed that the preference decreased due to the addition of the glasswort but in the milk coffee, the decrease in preference was not significant with the addition of the glasswort. Therefore, milk coffee with 0.2-0.3% of the glasswort added to espresso is seen as a possible functional coffee.

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

coffee glasswort Salicornia blending functional drink antioxidant