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Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8...

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Autores principales: Yoon, Ji-Woo, Ahn, Sung-Il, Kim, Ha-Na, Park, Jun-Hong, Park, Sun-Young, Kim, Jae-Hoon, Oh, Duk-Geun, Jhoo, Jin-Woo, Kim, Gur-Yoo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434217/
https://www.ncbi.nlm.nih.gov/pubmed/28515654
http://dx.doi.org/10.5851/kosfa.2017.37.2.305
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author Yoon, Ji-Woo
Ahn, Sung-Il
Kim, Ha-Na
Park, Jun-Hong
Park, Sun-Young
Kim, Jae-Hoon
Oh, Duk-Geun
Jhoo, Jin-Woo
Kim, Gur-Yoo
author_facet Yoon, Ji-Woo
Ahn, Sung-Il
Kim, Ha-Na
Park, Jun-Hong
Park, Sun-Young
Kim, Jae-Hoon
Oh, Duk-Geun
Jhoo, Jin-Woo
Kim, Gur-Yoo
author_sort Yoon, Ji-Woo
collection PubMed
description This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli, yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at 4°C during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X − 2.21834 and, using that equation, PV = e(0.3644X-2.21834) was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at 4°C.
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spelling pubmed-54342172017-05-17 Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts Yoon, Ji-Woo Ahn, Sung-Il Kim, Ha-Na Park, Jun-Hong Park, Sun-Young Kim, Jae-Hoon Oh, Duk-Geun Jhoo, Jin-Woo Kim, Gur-Yoo Korean J Food Sci Anim Resour Article This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli, yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at 4°C during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X − 2.21834 and, using that equation, PV = e(0.3644X-2.21834) was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at 4°C. Korean Society for Food Science of Animal Resources 2017 2017-04-30 /pmc/articles/PMC5434217/ /pubmed/28515654 http://dx.doi.org/10.5851/kosfa.2017.37.2.305 Text en Copyright © 2017, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/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/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Yoon, Ji-Woo
Ahn, Sung-Il
Kim, Ha-Na
Park, Jun-Hong
Park, Sun-Young
Kim, Jae-Hoon
Oh, Duk-Geun
Jhoo, Jin-Woo
Kim, Gur-Yoo
Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
title Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
title_full Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
title_fullStr Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
title_full_unstemmed Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
title_short Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
title_sort qualitative characteristics and determining shelf-life of milk beverage product supplemented with coffee extracts
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434217/
https://www.ncbi.nlm.nih.gov/pubmed/28515654
http://dx.doi.org/10.5851/kosfa.2017.37.2.305
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