รายละเอียดวารสารวิชาการ

  1. หน้าแรก
  2. รายชื่อนักวิจัย
  3. ประภาพร ร้อยพรมมา
  4. ข้อมูลวารสารวิชาการ
  • ดร. ประภาพร ร้อยพรมมา
  • Prapaporn Roipromma Roipromma
  • สาขา เทคโนโลยีการพิมพ์
  • -
  • prapaporn.r@mail.rmutk.ac.th

ชื่องานวิจัย ( Article Name)

Influence of thermal treatments and packaging on physicochemical and microbiological characteristics of ready-to-drink cold brew coffee cv. Robusta is blended with coconut water.

บทคัดย่อ ( Abstract )

The popularity of cold brew coffee consumption tends to increase nowadays. This study aimed to investigate the stabilization techniques for prolonging the quality and shelf- life of ready- to- drink cold brew coffeecv. Robusta blended with coconut water. The two common thermal techniques, Processing 1: Sterilization, packed in a glass bottle and sterilized at 121ºC for 15 min, and Processing 2: Pasteurization, packed in aluminum foil laminated pouch and heated at 65ºC for 30 min, were evaluated. Coarse grinding coffee beans were extracted with room temperature drinking water for 6.5 hours and then mixed with coconut water (75:25) before being packed and undergoing thermal treatment. Changes in physicochemical and microbiological characteristics of cold brew beverages were observed for 2-month storage at 25±2ºC for processing 1, and 4±1ºC for processing 2. An initial pH of the sample undergoing sterilization (4.78-5.00) showed more acidic than the pasteurization technique (5.41-5.57) and decreased with storage time. Sterilized coffee beverage resulted significantly declined ( p≤0.05) in caffeine content (89.42 mg/100mL) , total phenolic acid (4.59 mg GAE/mL) , and percentage of DPPH radical scavenging activity (59.35%) compared to pasteurization method, with data being 92.34 mg/100mL, 6.00 mg GAE/mL, and 70.25%, respectively. Lightness (L* ) of both treatments decreased during storage and showed a dramatic change in ΔE. The results of the microbial evaluation (Aerobic plate count, Escherichia coli, and Bacillus cereus) guaranteed food safety risk by the value was within the standard criteria throughout storage periods. The results revealed that all treatments preserved bioactive compounds, especially the pasteurization method which was less acidic than sterilization counterparts.

เอกสารวิจัย ( Paper )

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ผู้เขียน ( Authors )

  • ประภาพร ร้อยพรมมา
  • Putkrong Phanumong
  • Kitisart Kraboun

ข้อมูลการเผยแพร่ ( Journal Infomation )