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Subject

Comparison of Physicochemical Properties and Antioxidant Activities of Commercial Regular Coffee and Instant Coffee with Coffee Creamer
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국내 시판 레귤러 커피와 커피 크리머 첨가커피의 이화학적 특성 및 항산화력 비교

논문 기본 정보

Type
Academic journal
Author
Eun Ho Jang (강원대학교) Donghun Nam (강원대학교) Ha-Gyoon Na (강원대학교) Hee-Sung Chae (강원대학교) Dong-Ha Lee (강원대학교) Min-Ju Kim (강원대학교) Hi-Hun Kim (강원대학교) Je-Hyuk Lee (공주대학교) Ki-Hyo Jang (강원대학교)
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.27 No.5 KCI Accredited Journals
Published
2017.10
Pages
540 - 547 (8page)
DOI
10.17495/easdl.2017.10.27.5.540

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Comparison of Physicochemical Properties and Antioxidant Activities of Commercial Regular Coffee and Instant Coffee with Coffee Creamer
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Abstract· Keywords

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This study examined the physicochemical characteristics and antioxidant activities of 22 commercial coffees, including two americano-type regular coffees, seven instant coffee mix coffees and 13 vending machine coffees. The seven instant coffee mixes and 13 vending machine coffees contained sugar and coffee creamer. Coffee samples with sugar and coffee creamer had higher pH values than regular coffee (p<0.05). Additionally, coffees with sugar and coffee creamer were significantly higher in total phenolics (p<0.05), total flavonoids (p<0.05) and ABTS radical scavenging activity (p<0.05). On-line HPLC-ABTS analyses indicated that antioxidant activities of instant coffees with sugar and coffee creamer were clearly different from those of regular coffee.

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ABSTRACT
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결과 및 고찰
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UCI(KEPA) : I410-ECN-0101-2018-594-001496911