Coffee Science最新文献_第3页

Use of by-products generated in the processing of coffee berries: A review 咖啡浆果加工过程中产生的副产品的利用:综述

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2101

Marcelo Paiva Foresti Junior, Juliano Curi de Siqueira, Aline dos Reis Souza, Mateus Pimentel de Matos, Ronaldo Fia

引用次数: 1

Evaluation of the behavior of coffee stored in cooled and natural environments Ednilton 在冷却和自然环境中储存的咖啡的行为评价

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v17i.2051

Ednilton Tavares de Andrade, Renan Pereira Rezende, Flávio Meira Borém, Sttela Dellyzete Veiga Franco da Rosa, Paula de Almeida Rios, Filipe da Silva de Oliveira

引用次数: 0

Carbon footprint and carbon storing capacity of arabica coffee plantations of Central America: A review 中美洲阿拉比卡咖啡种植园的碳足迹和碳储存能力综述

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2072

C. Arellano, C. Hernández

引用次数: 0

Case study of modeling covariance between external factors and sensory perception of coffee 外部因素与咖啡感官知觉间协方差建模的个案研究

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2112

M. Resende, Flávio Meira Borém, Marcelo Ângelo Cirillo

引用次数: 0

Production of high dietary fiber and antioxidant activity bread from coffee parchment skin flour 用咖啡羊皮纸皮面粉制作高膳食纤维和抗氧化活性面包

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2121

Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, Kresna Mulya Santosa

{"title":"Production of high dietary fiber and antioxidant activity bread from coffee parchment skin flour","authors":"Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, Kresna Mulya Santosa","doi":"10.25186/.v18i.2121","DOIUrl":"https://doi.org/10.25186/.v18i.2121","url":null,"abstract":"Parchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods that be the most frequent choice is bread because it can provide a feeling of fullness compared to other snacks. However, bread can increase blood sugar levels and cause obesity because bread has a low dietary fiber content. Therefore, the high content of dietary fiber and antioxidants from parchment could potentially add to the nutritional value of bread, such as dietary fiber and antioxidants. In this study, we modify bread with high food fiber and antioxidant activity by adding parchment flour. Several analyses were conducted, including sensory properties, dietary fiber, antioxidant activity, and physical and chemical properties. The addition of parchment can increase dietary fiber and antioxidants in bread formulation. Parchment makes the bread dough darker and enhances the reddish color of the bread. Based on sensory evaluation, the panelists most liked the bread formulation with the addition of 2.5% parchment flour (P2). It has 6.01% dietary fiber content and 22.51% antioxidant activity. Adding 2.5% parchment flour can increase the carbohydrate content of the bread. Besides giving a feeling of fullness, this bread can also be a functional food that can reduce obesity and prevent disease. Parchment flour can add to the nutritional value of bread compared to other bread that does not use parchment flour. Key words: Parchment; bread; dietary fiber; antioxidant activity; functional food.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"120 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136258227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antimicrobial activity of toothpaste containing coffee pulp and silver skin and its effect on tooth hardness and roughness 含咖啡浆和银皮牙膏的抗菌活性及其对牙齿硬度和粗糙度的影响

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2117

I Dewa Ayu Ratna Dewanti, Didin Erma Indahyani, Ristya Widi Endah Yani

{"title":"Antimicrobial activity of toothpaste containing coffee pulp and silver skin and its effect on tooth hardness and roughness","authors":"I Dewa Ayu Ratna Dewanti, Didin Erma Indahyani, Ristya Widi Endah Yani","doi":"10.25186/.v18i.2117","DOIUrl":"https://doi.org/10.25186/.v18i.2117","url":null,"abstract":"Coffee Pulp and silver skin contain compounds that alleged as anti-microbials, so they might be used as toothpaste. We made toothpaste from ethanol extract of Caffea robusta pulp and silver skin, then concentration were adjusted to 20; 30; 40 and 50%. Furthermore, they were tested for antibacterial activity against Staphylococcus aureus, Streptococcus sanguis and Candida albicans and its effect on tooth hardness and surface roughness. Antibacterial test used paper disc diffusion method, the parameter was the diameter of inhibition zone. Analysis of tooth hardness and surface roughness were conducted on extracted tooth (maxillary first premolars) after being brushing, using Rockwell Hardness Testing Machine (Mitutoyo, Brazil) and Surface Roughness Tester (Roughness Tester TR 220, Dongguan, China), respectively. Data were analyzed using ANOVA and LSD. Results showed that toothpaste containing coffee pulp and silver skin, both have demonstrated strong antibacterial activity against S. mutans, S. aureus, S. sanguis and C. albicans. There was no effect of the application of its toothpaste on tooth hardness and surface roughness. Conclusion, Toothpaste containing pulp and silver skin of Caffea robusta has strong inhibition against S. aureus, S. sanguis, C. albicans and does not affect the roughness and hardness of the tooth surface in vitro. So, pulp and silver skin of Caffea robusta can used as ingredient of toothpaste, either alone or in combination with two. Key words: Caffea robusta; C. albicans; coffee pulp; S; mutans; S; aureus; S. sanguis.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135750070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Temporal progress of coffee leaf rust and environmental conditions affecting severity in Veracruz State, Mexico 墨西哥韦拉克鲁斯州咖啡叶锈病的时间进展和影响严重程度的环境条件

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2047

Ivan Pale-Ezquivel, Ricardo Musule Lagunes, M. del Rosario Pineda-López, E. Alarcón-Gutiérrez, Lázaro Rafael Sánchez-Velásquez

引用次数: 0

Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder 添加茶树果粉后冷咖啡饮料的感官评价

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2109

Sri Rejeki Retna Pertiwi, Noli Novidahlia, Febdian Logis Rohmanto, A. Aminullah

引用次数: 0

The Physical and Chemical Properties of Activated Nanocarbon produced from Robusta (Coffea Canephora) Coffee Pulp under slow pyrolysis method 慢热解法制备罗布斯塔(Coffea Canephora)咖啡浆活性炭的理化性质

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v17i.2019

N. Nurmalita, Raudhatul Raihan, Z. Jalil, S. Nur, A. Setiawan