Volume 20, Issue 143 (2023)
FSCT 2023, 20(143): 190-201 |
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Abdollahzadeh A, Jalilzadeh A, Shirdel H. The effect of honey and ginger powder on the quality characteristics of instant coffee mix. FSCT 2023; 20 (143) :190-201
URL: http://fsct.modares.ac.ir/article-7-70820-en.html
URL: http://fsct.modares.ac.ir/article-7-70820-en.html
1- Master's student, Department of Food Science and Industry, Maku Branch, Islamic Azad University, Maku, Iran.
2- Department of Food Science and Industry, Maku Branch, Islamic Azad University ,jalilzadeh1387@gmail.com
3- Assistant Professor, Department of Food Sciences and Technology, Maku Branch, Islamic Azad University, Maku, Iran
2- Department of Food Science and Industry, Maku Branch, Islamic Azad University ,
3- Assistant Professor, Department of Food Sciences and Technology, Maku Branch, Islamic Azad University, Maku, Iran
Abstract: (1344 Views)
Coffee Mix is one of the most popular instant drinks in the world, which is widely consumed. This product can cause nutritional problems due to the significant amount of sugar in the formulation. On the other hand, due to its beneficial properties, honey and ginger powder can be used in the instant coffee powder formula, to solve the anti-nutritional effects of sugar and to take advantage of the beneficial properties of ginger and honey powder. In this study, the effect of adding honey powder as a substitute for sugar in amounts of 0, 5, 10, 20, 30, and 35% of the consumed sugar and ginger powder in amounts of 0, 0.05, 0.1, 0.2, and 3 0.0 and 0.35% were added to the 3 in 1 instant coffee formulation and the physicochemical properties, phenolic compounds, antioxidant capacity and sensory properties and microbial properties of the coffee mixture were evaluated. The research results showed that adding honey and ginger powder to the instant coffee mixture improves its physicochemical properties and overall acceptability. Sensory tests conducted by the evaluators also determined that the treatment of 20% honey powder and 0.2% ginger and the treatment of 10% honey powder and 0.3% ginger were more favorable samples in terms of overall acceptability. The treatment of 30% honey powder and 0.3% ginger had the highest amount of phenolic compounds and antioxidant capacity. Therefore, the most appropriate treatment in terms of nutritional characteristics was the treatment of 30% honey powder and 0.3% ginger.
Keywords: Honey powder, Ginger, Coffee mixture, Functional coffee, Phenolic compounds, Antioxidant activity
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2023/07/29 | Accepted: 2023/09/2 | Published: 2023/11/1
Received: 2023/07/29 | Accepted: 2023/09/2 | Published: 2023/11/1
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