期刊
JOURNAL OF FOOD PROCESSING AND PRESERVATION
卷 39, 期 6, 页码 2596-2603出版社
WILEY
DOI: 10.1111/jfpp.12509
关键词
-
资金
- National Institute of Fundamental Studies, Hantane Road, Kandy, Sri Lanka
The antioxidant and starch hydrolase inhibitory activities and the polyphenol contents of three roasted coffee powders (fine-ground coffee - FGC, coarse-ground coffee - CGC and instant coffee - IC) were determined following fermentation by the Kombucha tea fungus for 7 days. A statistically significant decrease (P < 0.05) in the pH was observed in FGC from 5.0 to 4.1. The chlorogenic acid content statistically significantly increases (P < 0.05) in CGC and FGC with final values of 12.9 and 13.2 mg/L, respectively. The caffeic acid content showed statistically significant increases (P < 0.05) only in FGC with a final value of 28.4 mg/L. Statistically significant increases (P < 0.05) in both starch hydrolases were observed from day 5 onward in all three beverages. In conclusion, this study provided preliminary evidence on the enhancement of the antioxidant and starch hydrolase inhibitory potential of coffee beverages through fermentation with the tea fungus.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据