Functional coffee substitute prepared from ginger by subcritical water

Švarc‐Gajić, Jaroslava; Cvetanović, Aleksandra; Segura‐Carretero, Antonio; Mašković, Pavle; Jakšić, Aleksandra

doi:10.1016/j.supflu.2017.05.008

Cited by 14 publications

(4 citation statements)

References 35 publications

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“…During an antioxidant evaluation in tea-ginger extract, the powder concentration was reported as the most influential process parameter than the time and temperature [132]. The supercritical ginger extract (0.3%) was preferred over the conventional ginger extract in iced ginger tea and functional coffee substitute production due to its exceptional performance, safety, purity, and overall acceptability [133,134]. Ginger extract (10%) was formulated and optimized with non-decaffeinated Robusta coffee (40%) with an improved functional value and without any adverse effects on the sensorial and quality characteristics [135].…”

Section: Beveragesmentioning

confidence: 99%

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Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

Shaukat,

Nazir,

Fallico

2023

Antioxidants

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Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Different in vitro and in vivo studies have disclosed the advantageous physiological aspects of ginger, primarily due to its antioxidant, anti-inflammatory, antimicrobial, and anti-carcinogenic properties. These health-promoting features are linked to the variety of bioactive compounds that are present in ginger. Following the advancement in consumer awareness and the industrial demand for organic antioxidants and functional ingredients, the application of ginger and its derivatives has been broadly investigated in a wide range of food products. The prominent features transmitted by ginger into different food areas are antioxidant and nutraceutical values (bakery); flavor, acceptability, and techno-functional characteristics (dairy); hedonic and antimicrobial properties (beverages); oxidative stability, tenderization, and sensorial attributes (meat); and shelf life and sensorial properties (film, coating, and packaging). This review is focused on providing a comprehensive overview of the tendencies in the application of ginger and its derivatives in the food industry and concurrently briefly discusses the beneficial aspects and processing of ginger.

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Section: Beveragesmentioning

confidence: 99%

“…(B) Comparison of ginger-based beverage with common coffee types. 1-traditional coffee; 2-ginger-based beverage; 3-instant coffee; 4-espresso coffee; 5-American/filter coffee[134]. (C) Different formulations of ginger-supplemented cookies.…”

mentioning

confidence: 99%

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

Shaukat,

Nazir,

Fallico

2023

Antioxidants

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“…The probable composition of coffee husks in terms of methylxanthines and aromatic compounds may induce potential applications in food products, similarly to other plant materials. Recently, ginger waste fractions (ŠVARC-GAJIĆ et al, 2017) and the chicory roots have been showed as potential coffee replacers (WU e CADWALLADER, 2019).…”

Section: Conclusõesmentioning

confidence: 99%

Resultados a Partir De Equipamento Portátil E De Baixo Custo Desenvolvido Para Detecção De Adulterações Em Leite

Nascimento¹,

Souza²,

Valente³

et al. 2019

Inovação Em Ciência E Tecnologia De Alimentos 2

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Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.

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“…Los sucedáneos del café se preparan sobre todo de granos y raíces tostadas, así como salvado de trigo y soja. (Svarc-Gajic, 2017) Algunos ingredientes usados en la elaboración de sucedáneos del café son: almendra, bellota, espárrago, cebada malteada, remolacha, zanahoria, achicoria, maíz, semilla de algodón, raíz de diente de león, higo, melaza reducida, guisante, piel de patata, centeno, camote, o leguminosas como la soja y salvado de trigo. (Aspiazu, 2012) El objetivo del estudio es elaborar una bebida sucedánea al café tostado y molido a base Noni (Morinda citrifolia) como alternativa a las bebidas cafeinadas.…”

Section: Introductionunclassified

Elaboración de una bebida (sucedánea) al café a base de noni (Morinda citrifolia)

Salous

Cevallos

Arcos

et al. 2018

IRJ

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El noni (Morinda citrifolia) es un fruto que posee michas propiedades nutricionales, sin embargo, por su peculiar sabor y olor es poco aprovechado como materia prima para la creación de productos atractivos dentro del mercado, con valor agregado que mejore su palatabilidad. El objetivo de la investigación fue aprovechar las frutas del noni en la elaboración de bebida sucedánea al café como una alternativa a las bebidas cafeinadas. Para ello se utilizó un diseño estadístico de bloques completamente al azar, con tres tratamientos y las repeticiones fueron representadas por 40 penalistas que dieron sus respectivos resultados en la selección de la mejor fórmula. Todas las variables se sometieron al análisis de la varianza mediante la prueba de Tukey al 5% de probabilidad. Se sometió al tostado y molido hasta obtener una granulometría fina; se efectuaron mezclas utilizando azúcar, agua, canela y esencia de vainilla, la proporción de de noni fue 5 kg para cada tratamiento. Se preparó la bebida para la degustación determinándose la proporción de mayor aceptación, así como la caracterización sensorial. De los resultados obtenidos la muestra de mayor aceptabilidad por su agradable aroma y sabor fue la bebida del tratamiento dos, utilizando noni 5 kg, azúcar 4 kg, agua 2 litros, canela 10 g y esencia de vainilla 150 cc.

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Functional coffee substitute prepared from ginger by subcritical water

Cited by 14 publications

References 35 publications

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

Resultados a Partir De Equipamento Portátil E De Baixo Custo Desenvolvido Para Detecção De Adulterações Em Leite

Elaboración de una bebida (sucedánea) al café a base de noni (Morinda citrifolia)

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