نوع المستند : المقالة الأصلية
المؤلفون
1
Assistant Professor of Nutrition and Food Sciences, Faculty of Specific Education, Zagazig University.
2
Nutrition & Food Science Dept., Faculty of Home Economics, Menoufia University.
3
Assistant Professor of Nutrition and Food Sciences, Faculty of Specific Education, Matrouh University.
المستخلص
This study investigated explore the effects of incorporating kumquat powder into coffee, focusing on sensory properties, chemical composition, bioactive compound content, and antioxidant capacity. Caffeine in coffee primarily acts as a central nervous system stimulant, reducing fatigue and enhancing alertness. It also boosts dopamine activity and stimulates adrenaline release, improving mood, concentration, and physical performance. However, kumquats may help mitigate some of caffeine’s negative effects due to their rich content of antioxidants and dietary fiber. Notably, their high phenolic content (25 mg/g) combats oxidative stress associated with excessive caffeine intake, supporting cellular health. The fiber and natural compounds in kumquats aid liver function, promoting efficient caffeine metabolism and elimination. Although coffee is acidic and may irritate the stomach, kumquats exhibit an alkalizing effect post-digestion, helping to balance acidity and enhance digestive comfort. Additionally, kumquat essential oils contribute to cardiovascular support by helping to regulate blood pressure, potentially offsetting caffeine-induced increases. Sensory evaluation results identified the 5% kumquat mix (peel and pulp) as the most preferred formulation, achieving the highest overall acceptance score (7.9). This blend notably enhanced aroma (7.8), flavor (7.8), and mouthfeel (7.8), while maintaining a pleasant aftertaste (7.5).
الموضوعات الرئيسية
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