Coffee is one of the plantation commodities that have high economic value. Coffee beans generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip coffee products. One of the new innovations was make healthful coffee products with ginger, namely coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds (shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen, that act as antioxidants. Different roasting level of coffee and concentration of ginger powder affected the flavor and aroma of coffee-ginger bag. The results showed that the most preferred coffee-ginger bag was dip ginger coffee roasted on dark level and 6% ginger powder concentration. It had total polyphenol of 98.72 μg GAE/ml with the antioxidant activity of 44.31%. Coffee-ginger bag roasted on dark level and 6% ginger powder concentration had lightness of 39.4. The highest total content of dissolved solids was coffee-ginger bag roasted on dark level and 0% ginger powder concentration which reached 13.12 mg/ml. Keywords: antioxidants, coffee, ginger, polyphenols, roasting
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.