Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability
This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly incr...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/5967130 |
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| _version_ | 1849395636226490368 |
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| author | Han Sub Kwak Yoonhwa Jeong Misook Kim |
| author_facet | Han Sub Kwak Yoonhwa Jeong Misook Kim |
| author_sort | Han Sub Kwak |
| collection | DOAJ |
| description | This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay (P<0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls (P<0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls (P<0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity. |
| format | Article |
| id | doaj-art-aa20e152e7684066a8973a4c3f719804 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-aa20e152e7684066a8973a4c3f7198042025-08-20T03:39:32ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/59671305967130Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer AcceptabilityHan Sub Kwak0Yoonhwa Jeong1Misook Kim2Division of Functional Food Research, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of KoreaDepartment of Food Science and Nutrition, Dankook University, 19 Dandae-ro, 119 Dongnam-gu, Cheonan-si, Chungnam 31116, Republic of KoreaDepartment of Food Science and Nutrition, Dankook University, 19 Dandae-ro, 119 Dongnam-gu, Cheonan-si, Chungnam 31116, Republic of KoreaThis study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay (P<0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls (P<0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls (P<0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.http://dx.doi.org/10.1155/2018/5967130 |
| spellingShingle | Han Sub Kwak Yoonhwa Jeong Misook Kim Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability Journal of Food Quality |
| title | Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability |
| title_full | Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability |
| title_fullStr | Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability |
| title_full_unstemmed | Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability |
| title_short | Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability |
| title_sort | effect of yeast fermentation of green coffee beans on antioxidant activity and consumer acceptability |
| url | http://dx.doi.org/10.1155/2018/5967130 |
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