Abstract
The purpose of this research was to formulate a novel functional beverage possessing acceptable sensorial properties by using green coffee extract and apricot pulp. Green beans of C. arabica and C. caniphora were ground and brewed with drip filter coffee machines as 10 and 15% (w/v) concentrations for 10 min. Apricot pulp (38%) and green coffee extracts (62%), sucralose (0.014 g/L) and lemon flavored emulsion (0.15 g/L) were used in the formulation. Bioaccessible phenolics were determined between 3446.62±12.86 and 4042.08±71.26 mg GAE/100mL. Antioxidant activities of bioaccessible phenolics were ranged between 453±0.41-514±0.30 μmol trolox/100 mL and 729±0.03 - 794±0.04 μmol trolox/100 mL in DPPH and FRAP methods, respectively. Combination of green coffee extracts with apricot pulp allowed designing of functional cold beverage favored by consumers for their organoleptic features.
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