Phytochemical Characteristics of Coffee Bean Treated by Coating of Ginseng Extract
The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng, red ginseng, and America ginseng) and concentrat...
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The Korean Society of Ginseng
2011
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3659553/ |
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pubmed-36595532013-05-28 Phytochemical Characteristics of Coffee Bean Treated by Coating of Ginseng Extract Choi, Sang Yoon Hong, Hee-Do Bae, Hye-Min Choi, Changsun Kim, Kyung-Tack Articles The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng, red ginseng, and America ginseng) and concentration of ginseng extract (3, 6, and 9 w/v %). The sensory optimal condition of white ginseng coffee, red ginseng coffee and America ginseng coffee were as follows: 3% Indonesian coffee bean coated with 3% white ginseng extract, Colombian coffee bean coated with 6% red ginseng extract and Colombian coffee bean coated with 3% American ginseng extract, respectively. In particular, the Colombian coffee bean coated with 6% red ginseng extract had significantly higher scores than other samples in terms of flavor, taste, and overall preference. Additionally, the contents of total ginsenoside and total sugar and total phenolic compounds were also highest in the Colombian coffee bean coated with 6% red ginseng extract. The Korean Society of Ginseng 2011-11 /pmc/articles/PMC3659553/ /pubmed/23717089 http://dx.doi.org/10.5142/jgr.2011.35.4.436 Text en Copyright ©2011, The Korean Society of Ginseng http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
| repository_type |
Open Access Journal |
| institution_category |
Foreign Institution |
| institution |
US National Center for Biotechnology Information |
| building |
NCBI PubMed |
| collection |
Online Access |
| language |
English |
| format |
Online |
| author |
Choi, Sang Yoon Hong, Hee-Do Bae, Hye-Min Choi, Changsun Kim, Kyung-Tack |
| spellingShingle |
Choi, Sang Yoon Hong, Hee-Do Bae, Hye-Min Choi, Changsun Kim, Kyung-Tack Phytochemical Characteristics of Coffee Bean Treated by Coating of Ginseng Extract |
| author_facet |
Choi, Sang Yoon Hong, Hee-Do Bae, Hye-Min Choi, Changsun Kim, Kyung-Tack |
| author_sort |
Choi, Sang Yoon |
| title |
Phytochemical Characteristics of Coffee Bean Treated by Coating of Ginseng Extract |
| title_short |
Phytochemical Characteristics of Coffee Bean Treated by Coating of Ginseng Extract |
| title_full |
Phytochemical Characteristics of Coffee Bean Treated by Coating of Ginseng Extract |
| title_fullStr |
Phytochemical Characteristics of Coffee Bean Treated by Coating of Ginseng Extract |
| title_full_unstemmed |
Phytochemical Characteristics of Coffee Bean Treated by Coating of Ginseng Extract |
| title_sort |
phytochemical characteristics of coffee bean treated by coating of ginseng extract |
| description |
The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng, red ginseng, and America ginseng) and concentration of ginseng extract (3, 6, and 9 w/v %). The sensory optimal condition of white ginseng coffee, red ginseng coffee and America ginseng coffee were as follows: 3% Indonesian coffee bean coated with 3% white ginseng extract, Colombian coffee bean coated with 6% red ginseng extract and Colombian coffee bean coated with 3% American ginseng extract, respectively. In particular, the Colombian coffee bean coated with 6% red ginseng extract had significantly higher scores than other samples in terms of flavor, taste, and overall preference. Additionally, the contents of total ginsenoside and total sugar and total phenolic compounds were also highest in the Colombian coffee bean coated with 6% red ginseng extract. |
| publisher |
The Korean Society of Ginseng |
| publishDate |
2011 |
| url |
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3659553/ |
| _version_ |
1611979625765797888 |