Processing of a novel powdered herbal coffee (<i>Pistacia Terebinthus L</i>. Fruits Coffee) and its sensorial properties

Secilmis S. S., Yanik D., Gogus F.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.52, sa.7, ss.4625-4630, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 52 Sayı: 7
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1007/s13197-014-1475-7
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.4625-4630
  • Eskişehir Osmangazi Üniversitesi Adresli: Hayır

Özet

In this study, the effects of roasting method, grinding and reduction in oil content on the characteristics of Pistacia terebinthus fruit coffee were investigated. Pistacia terebinthus fruit was roasted by microwave, pan and combined (microwave and convection) methods. The degree of roasting was determined by L*, a*, b* color values. The roasting times were 1,500, 1,900 and 1,620 s for microwave, pan and combined roasting methods, respectively. Cold press was used to reduce the oil content both prior to roasting and after the roasting. The oil content was reduced to around 21.5 % in all roasting methods to approach to that of coffee beans. Powdered Pistacia terebinthus fruit coffee brews were compared with each other and Turkish coffee in terms of aroma, flavor, acidity aftertaste, and overall acceptability. Sensorial analysis results showed that coffee brews prepared by pressing after the roasting process were better than those pressing prior to roasting.