Physicochemical properties and storage stability of Turkish coffee fortified with apricot kernel powder

Apricot kernel (AK) is a by-product of dried apricot rich in oils, proteins, carbohydrates, and minerals. However, despite its rich content, it is generally discarded after apricot processing. This study aims to expand the usage areas of AK with rich content and offer new alternatives to coffee consumers. Various concentrations of powdered AK were added in Turkish coffee (mixture: AKTC) to improve product flavor and increase nutritional and functional properties. After cooking, some physicochemical analysis and storage stability of AKTC were evaluated. With the addition of AK, the phenolic content of TC increased approximately two times. Also, the addition of AK increased the antioxidant activity of TC by about 15%. Acrylamide content of TC was decreased from 131.36 +/- 3.13 mu g/kg to 82.55 +/- 2.13 mu g/kg by adding more AK. Panelists gave higher scores to AKTC compared to TC. According to the storage stability analyses, adding AK increased the storage stability of the pure Turkish coffee. Novelty impact statement The dried apricot by-product was first used for the fortifying of Turkish coffee, and the usage area of the apricot kernel, a high value-added waste, was expanded. The acrylamide level of the Turkish coffee was reduced by adding apricot kernel powder. The shelf life of Turkish coffee as extended by adding apricot kernel powder.

Automated summary

This study explores the usage of apricot kernel in Turkish coffee, aiming to increase its nutritional and functional properties. The addition of apricot kernel powder increased the phenolic content and antioxidant activity of Turkish coffee, while decreasing the acrylamide content. Panelists gave higher scores to Turkish coffee with apricot kernel. The storage stability of Turkish coffee was also improved by adding apricot kernel powder.