표제지
국문요약
목차
I. 서론 10
II. 문헌고찰 11
1. 커피의 품종과 등급 11
2. 커피의 성분 13
3. 커피의 로스팅 15
4. 커피의 시장 현황 17
5. 대추의 특징과 주요성분 18
6. 대추의 연구현황 19
III. 재료 및 방법 20
1. 재료 20
1.1. 커피 20
1.2. 대추 추출액 20
2. 방법 22
2.1. 커피 생두 침지와 건조 22
2.2. 로스팅과 추출 23
2.3. 중량 손실 측정 25
2.4. pH와 총 산도 측정 25
2.5. 색도와 갈색도 측정 26
2.6. 가용성 고형분(Total dissolved solids)함량 측정 27
2.7. 총 폴리페놀 함량 측정 27
2.8. 총 플라보노이드 함량 측정 27
2.9. ABTS radical scavenging capacity 측정 28
2.10. DPPH radical scavenging capacity 측정 28
2.11. Ferric-reducing antioxidant power(FRAP) 측정 29
2.12. 기호도 조사 29
2.13. 통계 분석 29
IV. 결과와 고찰 30
1. 중량 손실 30
2. pH와 총산도 31
3. 색도 및 갈색도 32
4. 가용성 고형분 함량 35
5. 총 폴리페놀 함량 36
6. 총 플라보노이드 함량 37
7. ABTS radical scavenging capacity 38
8. DPPH radical scavenging capacity 39
9. Ferric-reducing antioxidant power (FRAP) 40
10. 침지시간에 따른 항산화 물질 함량과 항산화 활성의 상관관계 41
11. 기호도 조사 42
V. 요약과 결론 44
참고문헌 46
Appendix 53
Abstract 55
Table 1. Food ingredient of coffee 14
Table 2. Roasting phase 16
Table 3. Previous research related with Jujube (Zizyphus jujuba) 19
Table 4. Specification of Zizyphus jujuba Mill. extracts 21
Table 5. Roasting conditions of coffee beans soaked in Zizyphus jujuba Mill. extracts 24
Table 6. Weight loss of roasting of coffee beans soaked in Zizyphus jujuba Mill. extract 30
Table 7. pH and Titratable acidity of the extracts of Zizyphus jujuba Mill. extracts soaked coffee bean 31
Table 8. Color and Browning index of coffee beans soaked in Zizyphus jujuba Mill. extracts 33
Table 9. Color and Browning index of the extracts of coffee beans soaked in Zizyphus jujuba Mill. 34
Table 10. Brix and total dissolved solids(TDS) of the extracts of Zizyphus jujuba Mill. extracts soaked coffee beans 35
Table 11. Total polyphenol contents of the extracts of Zizyphus jujuba Mill. extracts soaked coffee beans 36
Table 12. Total flavonoids contents of the extracts of Zizyphus jujuba Mill. extracts soaked coffee beans 37
Table 13. ABTS radical scavenging activity the extracts of Zizyphus jujuba Mill. extracts soaked coffee beans 38
Table 14. DPPH radical scavenging activity the extracts of Zizyphus jujuba Mill. extracts soaked coffee beans 39
Table 15. Ferric-reducing antioxidant power (FRAP) the extracts of Zizyphus jujuba Mill. extracts soaked coffee beans 40
Table 16. Correlation of ABTS, DPPH and FRAP with total phenols and total flavonoids the extracts of Zizyphus jujuba Mill. extracts soaked coffee beans 41
Table 17. Sensory evaluation of the extracts of Zizyphus jujuba Mill. extracts soaked coffee beans 43
Figure 1. Classification of the coffee market. 11
Figure 2. Cultivated regions by coffee varieties. 12
Figure 3. Roasting phase. 16
Figure 4. Jujube. 18
Figure 5. Preparation of coffee beans soaked in Zizyphus jujuba Mill. extracts. 22