Naslov
Physical properties of functional coffee beverages - inulin and oligofructose enrichment

Autori
Benković, Maja ; Bauman, Ingrid

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 6th Central European Congress on Food / Nedović, Viktor ; Ilić, Nebojša ; Tumbas, Vesna ; Kalušević, Ana - Novi Sad : Naučni institut za prehrambene tehnologije u Novom Sadu, 2012, 194-199

ISBN
978-86-7994-027-8

Skup
6th Central European Congress on Food

Mjesto i datum
Novi Sad, Srbija, 23.05.2012. - 26.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
coffee; enrichment; physical properties

Sažetak
Coffee is a wide spread commodity nowadays, which millions of people consume daily. The idea of this work was to enhance the nutritional composition of coffee by inulin and oligofructose enrichment. Inulin and oligofructose are known for its prebiotic properties and have many health benefits. Powdered mixture of inulin and oligofructose was added to three most common coffee beverage types: milled coffee, instant coffee and cappuccino. Physical properties of the control samples (without the addition of functional ingredients) and the samples containing the functional ingredients were monitored. Particle size, moisture content, colour, bulk density, cohesion index, powder flow speed dependency profiles and caking profiles were determined in order to get an insight on the changes caused by the addition of the functional powdered ingredient. Results showed that the addition of inulin and oligofructose lowered the cohesion index of the functional mixtures for all three tested coffee preparations. The addition of the functional ingredient also caused a decrease in cake strength in the case of instant and milled coffee. Colour change was visible for all samples based on the calculated ΔE values (ΔE = 4.64 for cappuccino, ΔE = 5.48 for instant coffee and ΔE = 1.01 for milled coffee). A slight decrease was also detected in Hausner ratio values. Furthermore, moisture content had a significant influence (p<0.05) on the cohesion index, caking profiles and Hausner ratio, while particle size strongly influenced cake height ratios recorded during the caking test. These findings suggest that the addition of functional ingredients does not lead to a deterioration of physical properties, and that functional coffee beverages represent an interesting aspect of future research.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA