Cold Coffee Research Articles

Bioactive compounds of spent coffee grounds and their potential use as functional food

Hot brewed coffee is the most popular hot beverage in the world, and its health properties have been published in the literature(1). Conversely, over the past decade, cold-brewed coffee has gained popularity, but its eventual nutritional properties are unclear. Both hot and cold brewed coffee produces over 6 million tons of spent coffee grounds (SCG) yearly disposed in landfills(1). Interestingly, studies have shown that SCG can improve several metabolic parameters via changes in the gut microbiome in obese and diabetic rats(2), and reduce energy consumption in overweight humans(3). However, studies investigating the nutritional properties of SCG are lacking in the literature. Hence, in this study, we aimed to identify, quantify and compare two main bioactive compounds in hot- and cold-brewed coffee as a beverage, as well as in the SCG. Samples from hot and cold coffee beverages and SCG were obtained from a local coffee shop (n = 3 per group). The coffee beans were composed of Coffea arabica from Papa New Guinea, Brazil, Ethiopia, and Colombia (in order from highest to lowest proportion). All samples were analysed by high-performance liquid chromatography and mass spectrometry (HPLC-MS). The analyses focused on two main bioactive compounds; trigonelline and chlorogenic acid (CGA). Statistical analyses were performed using an unpaired t-test with Welch’s correction and two-way ANOVA with Tukey’s post-hoc test (p<0.05). When compared to hot-brewed coffee beverages, cold-brewed coffee beverages have shown lower (p<0.05) levels of trigonelline (17.26 mg/g + 1.305 vs. 8.46 mg/g + 0.74, respectively) and CGA (9.82 mg/g + 0.93 vs. 5.31 mg/g + 0.48, respectively). In SCG obtained from hot-brewed coffee, a higher concentration of CGA was found (0.12 mg/g + 0.006), when compared to SCG obtained from cold-brewed coffee (0.10 mg/g + 0.03). However, trigonelline in cold-brewed SCG was found in higher (p<0.05) concentration, when compared to hot-brewed SCG (0.11 mg/g + 0.03 vs. 0.09 mg/g + 0.017, respectively). Moreover, hot-brewed coffee beverages showed higher (p<0.05) concentrations of trigonelline and CGA, when compared to hot-brewed SCG. Similarly, cold-brewed coffee beverages showed higher (p<0.05) concentrations of both bioactive compounds, when compared to cold-brewed SCG. Our results indicated that hot brewed coffee beverage contains high concentrations of bioactive compounds (CGA and trigonelline), which possibly explain its health properties. Although SCG obtained from hot and cold-brewed coffee showed lower concentrations of both bioactive compounds than coffee beverages, our results shed light on the possible health benefits of SCG consumption. In a world seeking more sustainable solutions, further studies investigating the potential use of SCG as a functional food are required.

Decision Support System For Determining Food Menu Using Analytical Hierarchy Process (Ahp) Method

Food menus in the culinary and restaurant industries often involve various complex features, such as food origin, food category, diet category, ingredients, and time. This study aims to develop a Decision Support System (DSS) based on the AHP method to assist chefs, restaurant managers and food business owners in compiling a diverse menu, meeting nutritional needs, taking into account certain preferences and limitations, and creating a pleasant dining experience. The Analytic Hierarchy Process (AHP) method can be used as a tool in making more effective and structured decisions. The results of this study indicate that the Analytic Hierarchy Process (AHP) method succeeded in producing relative weights for each criterion and sub-criteria, thus enabling priority in preparing food menus. In testing, this system is able to provide the best recommendations based on global priority values for certain types of food, which are expected to increase the variety and quality of food menus and meet consumer preferences and needs. Through experiments conducted using a Decision Support System, a decision model is formed that determines the priority for the weight of all criteria and alternatives. The results show preferences in the process of determining food menus by producing Cold Coffee with a value of 0.30 (29%), Biscuit Dough Donuts with a value of 0.25 (25%), Chicken Dimsum with a value of 0.21 (21%), Succotash with a a value of 0.15 (15%), and Toffee Banana with a value of 0.10 (10%).

Ajay Foods: the sweet spot within service design and menu expansion

Learning outcomes To understand a firm’s service concept and process; to explain the service design that differentiates itself by making trade-offs in operations and service offering; to identify the importance of deliberately designed interrelated systems and resources to achieve growth in services and to evaluate the fit of new design elements in the service offering. Case overview/synopsis Ajay Takeaway Foods LLP (Ajay Foods) is a food venture founded by Mr Jaideep Solanki and Mr Ajay Solanki and operates as a chain of quick service restaurants with a simple mission to sell food that is good, affordable and accessible to all. Ajay Foods serves only pure vegetarian and limited variants of burger, pizza and cold coffee. Ajay Foods rolled out 75 stores in just 18 months during the COVID 19 pandemic. Ajay Foods’ founders were contemplating on expanding menu. There was growing demand for food items such as samosa, wraps, sandwiches and French fries. One of the founders got into dilemma: How many items? and Which item(s) to add to the menu? Complexity academic level This case can be used at post-graduate level to teach basic frameworks of service concept and design. The case covers a range of topics such as service processes, service elements and product offerings in a service setting. It can be used effectively with MBAs and Hospitality Management program in courses that focus on Service Management, Service Operations or Service Marketing Strategy. Supplementary materials Teaching notes are available for educators only. Subject code CSS 9: Operations and Logistics.

Does hot coffee or cold coffee cause more discoloration on resin based composite materials?

This study aimed to examine the effect of beverages at different temperatures on the coloring of composites. A total of 48 cylindrical samples, 24 of which were prepared from 2 composite materials (G'aenial; Estelite Σ Quick), were included in the study. The sample dimensions were standardized at 2 x 10 mm2. After the polishing, the initial color measurements were performed using a spectrophotometer. The samples were divided into 3 subgroups as distilled water, hot coffee (60 °C) and cold coffee (0 °C) (n=8). During the 7th and 30th days, the samples were immersed in the solutions for 15 min every day. Color measurements were repeated on the 7th and 30th days. Data were analyzed using a two-way analysis of variance, followed by the Tukey post-hoc test (p<0.05). The highest color change was detected on the 7th and 30th days in the G-aenial anterior microhybrid composite immersed in hot coffee (p<0.001). The application of hot and cold coffee applications did not make a statistically significant difference in the coloration of the Estelite Σ Quick composite samples at the end of the 7th (p=0.346) and 30th (p=910) days. Hot drinks had a more coloring effect on restorations. This coloration was quite evident in the microhybrid composite.

Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees

This investigation is aimed at elucidating the effects of roasting degree and extraction method on coffee beverages prepared with beans from Asia. According to the results with the improvement of the roasting degree, a decrease in titratable acidity, total phenolic compounds, the concentrations of chlorogenic acid and trigonelline, and total antioxidant capacity was observed. Cold coffee beverages showed higher total sugar and trigonelline. The volatile components, such as pyridine, furan-2-yl-methyl acetate, 2-furanemethanol, and 5-methylfurfural, were also affected by roasting degree and extraction methods. Cold brew coffee exhibited higher intensities of enzymatic flavor and sweetness. Furthermore, the principal component analysis revealed a distinct difference in coffee characterization in roasting degree in cold coffee brews than in hot ones. The results indicate that roasting degree affects physicochemical and sensory properties more than extraction temperature. Additionally, there were significant differences in coffee characteristics between cold and hot brew coffee.

DEVELOPMENT OF SOY BASED COFFEE ANALOGUE AND ASSESSMENT OF ITS QUALITY PARAMETERS AND CONSUMER ACCEPTABILITY

The objective of the study was to develop a soy-based coffee substitute and evaluate its sensory, nutritional, anti-nutritional properties and consumer acceptability in comparison to commercial coffee powder. Soybeans were treated with 1% NaHCO₃, then left to dry at room temperature before being roasted using three distinct methods: sand roasting for three hours at 80˚C, salt roasting for three hours at 80˚C, and salt roasting for one hour at 160˚C. The best quality powder was obtained by roasting salt for one hour at 160˚C. The soy based coffee analogue was developed by blending roasted soybean powder with robusta coffee powder in a proportion of 1:1. Three products including hot coffee, cold coffee, and coffee flavored ice cream (kulfi) were developed using soy coffee powder. Standard techniques were used to evaluate the nutritional composition, anti-nutritional factors (tannin and phytic acid) and sensory attributes. The results showed that compared to commercial coffee powder, soy coffee had significantly higher protein, fat, carbohydrates and energy (p&lt;0.05). The consumer acceptability of developed hot coffee, cold coffee and ice cream (kulfi) was 85.66%, 89.44% and 95.33% respectively. Furthermore, the developed soy coffee powder had significantly lower caffeine content (687.87±33.61 ppm) than commercial coffee powder (1609.18±31.83 ppm) (p&lt;0.05). Determination of anti-nutrient factors indicated that the processing methods such as boiling and roasting significantly reduced the amounts of phytic acid (43.5 mg) and tannin (24.4 mg) in the soy-based coffee analogue compared to the amounts of phytic acid (300 mg) and tannin (42.2 mg) in raw soybean (p&lt;0.05).

Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder

Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder

New Orleans Coffee in The Awakening: The Legacy of Rose Nicaud

New Orleans Coffee in <i>The Awakening</i>: The Legacy of Rose Nicaud

ЧИ БУДЬ-ЯКИЙ ЗЛОДІЙ МАЄ СИДІТИ У ТЮРМІ?

Since biblical times, there have been naturally disobedient to the law. With the advent of the state, many such violations are classified as a crime, and the guilty are punished. For a long time, these were the cruelest types of execution, which are even scary to remember. Nowadays, we call the society in which we live civilized. However, let it be without additional torture, but the death penalty is preserved in some states, the requirements for its application are expanding in the world. Paradoxically, behind the debates about the permissibility or inadmissibility of the death penalty, an unattractive fact remains unnoticed: millions of people have been and continue to be subjected to another form of execution — deprivation of liberty. Thus, the head, arms, legs, and other organs of the prisoners held in prisons, camps and other places of deprivation of liberty have been preserved. Moreover, if necessary, they are provided with medical assistance. But a person is a biological individual. Unlike animals, he is endowed with many social qualities, for the satisfaction of which he needs, at a minimum, freedom of movement and communication with other people, satisfaction of other needs. Deprivation of freedom is the loss of social life; execution is no less painful than physical hardships. Currently, there is a tendency to improve the conditions of detention of prisoners. Far-right terrorist Anders Breivik, who killed 77 people in July 2011, won the trial against the Norwegian authorities. He was sentenced to 21 years in prison, the maximum sentence in Norway. (In addition, Norwegian Criminal law applies “deterrence” — the possibility of extending the term by 5 years an unlimited number of times). Anders Breivik complained about being served cold coffee and microwaved food. “This is worse than water torture” — the terrorist claimed. In addition, the convict was outraged that he was isolated from the rest of the prisoners and his extremist friends were not allowed to visit him, as well as the fact that he was forced to use an old model of the PlayStation game console. The court recognized Anders Breivik’s claims to the detention conditions as well-founded. “The ban on inhuman and degrading treatment is one of the basic values of a democratic society. It doesn’t matter who it is about — terrorists and murderers also have the right to it” – the final verdict reads. The country’s authorities must pay the terrorist a sum of 331 thousand Norwegian kroner (40.7 thousand US dollars). But this is in Norway, not in Ukraine. As historical practice shows, deprivation of liberty is not a sufficient incentive to prevent crimes and re-educate criminals. Its application makes sense only as a measure of social protection against persons who pose a danger to society. However, the drafters of the new Criminal Code of Ukraine consider punishment as punishment and propose to increase the maximum term of imprisonment to 30 years. A chronic failure of criminal law and criminal policy in general is the underestimation of economics in the construction of a system of responsibility. The main list of crimes and measures of responsibility are transferred from the edition of the Code to the new edition of the Code. State expenses for maintenance of the penitentiary (criminal and executive) system are multiplying. However, measures to ensure compensation for the damages caused by the perpetrators to the victims, to the state, are extremely insufficient. The work offers several ideas to eliminate existing gaps. The author’s view on individual sections and articles of the draft Criminal Code of Ukraine is also offered. Proposals on changing the order of formation of the author’s team of drafters of criminal legislation are submitted for discussion, fairer definitions of the concepts of crime and punishment are proposed.

The effect of cold drinks on the coloration of resin-containing restorative materials

Aim: Resin-containing restorative materials are widely used in the restoration of teeth. Our aim in this study is to examine the color change of beverages consumed cold on resin-containing restorative materials. Methodology: Samples were prepared using composite resins and resin-based CAD/CAM blocks. All prepared samples were kept in cold tea, cold coffee, coke, energy drink, and distilled water after polishing. The color values of the samples were measured with a spectrophotometer at the beginning, on the 1st, 7th and 30th days, and the color change values were calculated with the CIEDE2000 formula. Statistical analysis of color change values was performed using two-way analysis of variance (ANOVA) and Tukey multiple comparison tests (p&lt;0.05). Results: While there was no statistically significant difference in the color changes of the resin-containing dental materials at the end of the 1st day (p&gt;0.05), at the end of the 7th and 30th days, cold tea caused the statistically highest color change (p&lt;0.05). There was no statistically significant difference between the color change values of cold coffee, coke and energy drink on the materials in all time periods (p&gt;0.05). Composite resins showed more color change than resin-based CAD/CAM blocks (p&lt;0.05). Conclusion: Cold tea causes the most discoloration on resin-based materials. While the resin-containing CAD/CAM blocks showed a color change under the AT value in all cold drinks, the composite resins showed a color change above the AT value in cold tea and coffee. How to cite this article: Altıparmak ET, Aybala Oktay E, Karaoğlanoğlu S, Aydın N, Ersöz B, Özarslantürk S. The effect of cold drinks on the coloration of resin-containing restorative materials. Int Dent Res 2022;12(1):14-20. https://doi.org/10.5577/intdentres.2022.vol12.no1.3 Linguistic Revision: The English in this manuscript has been checked by at least two professional editors, both native speakers of English.

Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods.

A long extraction time for traditional cold coffee brewing considerably reduces the production efficiency of this type of beverage. Herein, a new ultrasound-assisted cold brewing (UAC) method was established. The feasibility of UAC was assessed by comparison with main physicochemical characteristics, non-volatile and volatile compounds in coffee extracts produced by hot brewing and conventional static cold brewing methods. Compared to the static cold brews, the levels of total dissolved solids, total lipids, proteins, and titrated acids of UAC coffee extracts increased by 6–26%, 10–21%, 26–31%, and 12–15%, respectively. Caffeine, chlorogenic acid, and trigonelline concentrations were also determined by HPLC. Based on the volatile profiles obtained by HS-SPME-GC/MS, the aroma compounds in UAC was significantly different (p < 0.05) from hot brews but similar to static cold ones, suggesting that ultrasonication compensated for the time of the static cold brewing, thereby considerably shortening the extraction time (1 h vs. 12 h). This work demonstrated that the combination of ultrasound-assisted with cold brew could produce coffee with good flavor and increase the extraction efficiency, which may provide an option for the acceleration of the cold brew coffee process.

Development and Validation of Ultra Performance Liquid Chromatography (UPLC) Method for the Quantitative Estimation of Caffeine in Non-Alcoholic Soft and Energy Drinks.

The popularity of beverages such as cold coffee, iced tea, and energy drinks has risen tremendously among athletes and youths. Energy drinks are used to enhance performance due to the presence of a high amount of caffeine (CFN) and sugars, as well as other constituents such as vitamins, amino acids, taurine, extracts of Ginkgo biloba, ginseng, guarana, and other herbal products. Commercial drinks are promoted as being beneficial to health; thus it is an important concern regarding adverse effects linked with these drinks or products. The aim of the study is to develop and validate the ultra performance liquid chromatography-photodiode array detector (UPLC-PDA) method for the estimation of CFN in eight marketed non-alcoholic drinks including two soft drinks and six energy drinks. The chromatographic separation of CFN was achieved on Acquity UPLC® CSHTM C18 1.7 µm, 2.1 × 100 mm column, using isocratic mode, mobile phase comprising acetonitrile and water (30:70, v/v) at a flow rate 0.3 mL/min using injection volume 1 µL. The elution of CFN occurred at 1.06 min, and the calibration curve of the CFN was computed from the peak area ratio detected at 273 nm. All the validation parameters were found within the assay variability limits as per ICH guidelines. The obtained results revealed that the soft drinks SD1 and SD2 have 87.21 ± 1.28 and 101.81 ± 1.52% (w/w), whereas CFN concentration in energy drink brands ED1, ED2, ED3, ED4, ED5, and ED6 was 95.90 ± 1.62, 64.0 ± 1.07, 76.68 ± 1.95, 74.97 ± 2.33, 82.09 ± 2.43, and 88.04 ± 2.94% (w/w) of labeled claims, respectively. The developed UPLC method was found suitable for the quality control of commercial soft and energy drinks containing CFN. The developed chromatographic method is very simple, cost effective and could be utilized for the routine analysis of caffeine in the soft and energy drinks.

An investigation into the shelf life and consumer acceptability of flavored cold coffee drink

In this article, it was aimed to develop a method to determine the shelf life of pistachio nut flavored cold coffee. The shelf life of flavored cold coffee was determined by the Weibull hazard analysis method. While a fixed time (i.e., 10 min) was applied for the sterilization process, different sterilization temperatures (i.e., 110, 120 and 125°C) were used. In the first stage of the study, while carrageenan gum was added as a thickener to all cold coffees, sodium bicarbonate, which is an acidic regulator, was not added. The shelf lives of products sterilized in this way were determined as 14, 28 and 18 days at 110°C, 120°C and 125°C, respectively. In the second step, both sodium bicarbonate and carrageenan gum were added to the samples and the shelf life of the product, which was sterilized at 120°C for 10 min., was calculated as 16 months and 9 days. As a result of the hedonic tests, 71% of the panelists stated that they liked pistachio flavored cold coffee. The optimum formulation of cold coffee was 1.5% (w/w) coffee, 0.2% (w/w) sodium bicarbonate, 7.5% (w/w) sugar, 5.0% (w/w) milk powder, 0.1% (w/w), chewing gum and 0.1% (w/w) pistachio flavor.

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our research was to compare coffee drinks obtained with an innovative device for a faster, dynamic cold coffee extraction process (Hardtank) to drinks prepared traditionally in 24 h and hot brewed drinks. This study investigated the differences in chemical composition (volatile, non-volatile and lipid compounds), sensory properties and antioxidant capacity of coffee drinks from various extraction processes carried out at variable brewing temperatures, times and percolation modes. The results showed that the new cold maceration technique using coffee bed percolation (Hardtank) improved the quality of cold coffee drinks, making them similar in taste to hot coffee drinks. Among the studied extractions, the combination of a lower temperature (19.3 °C) and percolation process appeared to be the ideal setting for the most efficient extraction of compounds such as chlorogenic acids, gallic acid, caffeine, trigonelline, 5-(hydroxymethyl)furfural and lipids and consequently for their intake. In addition, FTIR spectra indicated an even 4 times greater quantity of lipids in Hardtank drinks than in classic cold brew and up to 5 times more lipids than in hot brew coffee, which contribute to the formation of the aroma and flavour. The decreased extraction time and use of coffee bed percolation could be beneficial for the quality and taste of cold brew products.

Description of Coffee Consumption Patterns at The Productive Age in The Times Covid-19 Pandemic

Background Coffee is one of the drinks that are often consumed by the people of Indonesia. In Indonesia, the age of coffee connoisseurs is almost irrespective of age ranging from teenagers to adults and even seniors, so there are countless. The tradition of drinking coffee, especially in the morning, is a habit of people every day. Based on the results of a survey conducted by Maspul in Kurniawan, et al (2020) it was found that during the COVID-19 pandemic, consumers were more likely to consume coffee drinks in the form of sachets which did not take long to serve. Furthermore, he stated that during the COVID-19 pandemic there was a tendency to increase consumption of ready-to-drink instant coffee such as cold coffee beverages, ready-to-drink coffee, and specialty instant coffee. Objective This study aims to describe the pattern of coffee consumption at productive age during the COVID-19 pandemic in 2021. Design descriptive research method with a qualitative approach to design cross-sectional. The sample in this study was three (3) female students and directed the research target to an effort to find a theory from the base (grand theory) which aims to understand the phenomena experienced by the research subjects. Result Characteristics of respondents The research was conducted with 3 respondents in the productive age group who will describe or construct in-depth interviews with research subjects so that they can provide a clear picture of coffee consumption patterns in productive ages during the COVID-19 pandemic.

Surface roughness and color measurements of glazed or polished hybrid, feldspathic, and Zirconia CAD/CAM restorative materials after hot and cold coffee immersion

BackgroundThe purpose of this study evaluates and compares the effect of surface roughness (Ra) and color stability on computer-aided design/computer-aided manufacturing (CAD/CAM) hybrid resin (Vita Enamic), feldspathic (Vitablocs® Mark II), and lithium disilicate Zirconia (Vita Suprinity) glazed or polished ceramics immersed in hot Arabic Qahwa and cold coffee.MethodsA total of 96 standardized samples were prepared from CAD/CAM restorative materials. Half of the samples were polished as per the manufacturer’s instructions using a porcelain polishing kit, and the other half were glazed. Samples were distributed and immersed in hot Arabian Qahwa and cold coffee followed by thermocycling. Ra measurements and color changes were conducted before and after immersion. SEM images were captured from each type of glazed or polished ceramic. One-way ANOVA paired Student’s t-test, and Bonferroni test were conducted to detect significant difference between the groups. P > 0.05 was a significant level.ResultsOf all the tested samples, Ra increased without any significant difference; however, mean color changes (ΔE*) showed significant differences. An increase in Ra was noted for all the glazed and polished samples after immersion and thermocycling. However, differences were significant only in VM II. In addition, ΔE* was significant only in Vita Suprinity (VS) samples. For immersion groups, significant Ra changes were noticed in glazed samples, only in Vita Enamic (VE) with no ΔE*. In polished samples, mean Ra changes were observed in VM II and VS samples. Significant differences were also noticed in polished VE and VS subgroups of ΔE*.ConclusionsRa affects all the tested samples, providing higher values on the polished specimens. The ΔE* caused by hot Arabic Qahwa and cold coffee on glazed or polished CAD/CAM restorative materials were clinically acceptable.

Assessment of Color Stainability of Computer-Aided Design and Computer-Aided Manufacturing (CAD/CAM) Ceramic Materials After Hot and Cold Coffee Immersion at Different Time Intervals.

BackgroundThis spectrophotometric study assessed the color stability of CAD/CAM restorative materials with different exposed surfaces following staining by hot Arabic Qahwa and cold coffee.Material/MethodsNinety-six specimens were fabricated from 3 different CAD/CAM ceramic materials: Vita Suprinity (Vita-S), Vita Enamic (Vita-E), and Vitablocs Mark II (Vitablocs-MII). We divided 32 specimens for each group into glazed or polished surfaces, with 16 specimens in each group, then subdivided them according to staining materials: Arabic Qahwa and Frappuccino Cold Coffee. Color of specimens was measured during immersion in staining materials (BEFORE) as baseline with (Vita classic) and (L, a, b), for average color changes (ΔE00), then remeasured after 2, 4, and 12 weeks, and described as 1st, 2nd, and 3rd measurements for VITAPAN Classic shade and T1, T2, and T3 for ΔE00 values using the CIE L*a*b* equation. We performed ANOVA and then post hoc testing.ResultsWe found significant differences in ΔE00 values during immersing in hot Arabic Qahwa and cold coffee for tested materials in glazed or polished specimens. Polished specimens of Vita-S and Vita-E had the highest color changing and staining compared to glazed surfaces. Vitablocs-MII had the best color stability through immersion periods. Moreover, there were changes in relation to VITAPAN Classic shade guide for both Vita-S and Vita-E specimens during different immersion periods.ConclusionsCoffee caused staining and contamination of ceramic material. Values of ΔE00 for tested ceramic materials were significantly different but were within the clinically acceptable range. Polished specimens showed higher staining; therefore, we highly recommend re-glazing of ceramic restorations to maintain color stability.

Cold coffee beverages extracted by cold and hot methods: Composition and sensory acceptance by youngers

Brazil is the second largest coffee consumer in the world, however, the participation of the young public in this market is not very expressive. The objective of this study was to evaluate the impact of non-sensory (packaging color, information, and images) and brewing methods (hot or cold extraction) on the acceptance of cold coffee beverages by young consumers. A coffee:water ratio of 1:10 (w:v) and infusion during 4 min and 24 h was used for both hot and cold extractions, respectively. Hot extraction was performed at 95 °C, then cooled in a refrigerator and served at 6 to 10 °C, the same temperature that the cold extraction was performed and served. The beverages were characterized by composition and extraction yield. The packaging of the beverages was designed aiming to appeal to the young Brazilian public (15 to 24 years old), and it was used for the Expectation Evaluation. The type of extraction (hotor cold) produced beverages with differences in composition but with similar acceptance. Except for pH (average value of 5.1), the beverages differed in all the studied parameters. Hot-extracted beverages (iced coffees) had higher contents of caffeine, chlorogenic acids, and melanoidins (92.9, 258.2, and 360.8∙10-6 kg 100 mL-1, respectively); they also presented higher acidity (3.4 mL of NaOH 20 mL-1) as well as higher yield compared to the cold-extracted beverages (cold brews). The use on product labels of brown and black colors, coffee bean images, and the inclusion of information regarding the beverages (extraction method, consumption temperature, non-addition of sugar) generated a positive expectation that was assimilated by the young public. In conclusion, both proposals of cold coffee beverages (by hot or cold extraction) were well accepted considering their sensory and non-sensory aspects. Key words: Caffeine; CGA; Coffea arabica; melanoidins; packaging.

Cold coffee seeds storage with different water content

Coffee seeds are classified as intermediate because they have low tolerance to desiccation and low longevity. Consequently, moisture control and storage conditions are important factors in maintaining the physiological quality of these seeds. Thus, the objective in this work was to evaluate the water content effect on coffee seed longevity. Seeds of five Coffea arabica cultivars from the 2016/2017 crop were used. Part of the harvested seeds was dried in the shade until reach 12% moisture and the other part did not go through drying process, remaining with 40% water content. The seeds were stored in a cold chamber at 10 oC for a period of nine months, and the physiological quality was evaluated every three months by germination, root protrusion, seedlings with expanded cotyledonary leaves, seedling dry mass and enzymatic analysis of catalase enzymes and superoxide dismutase. Regardless of the cultivar, wet seeds coffee storage provides better maintenance of physiological quality for up to nine months. Seedling vigor is reduced throughout the storageperiod, regardless of seed water content. Key words: Coffea arabica; Moisture; Seed quality; Storage.

Microbial Sanitary Properties of Cup Soft Drinks and Hot Beverages from Automatic Vending Machines in Taiwan

Totally 459 specimens of cup-soft drinks and hot beverages were sampled from vending machines at Taipei, Taoyuan, Hsinchu, Miaoli, Taichung, Changhwa, Yunlin, Tainan, Chiayi, Kaohsiung, Pington, Ilan, and Hwalien. The sample pHs were around 2.44-2.97 for carbonated soft drinks orange soda, lemonade soda, sarsaparilla, and cola; 2. 73 for lemon tea; 6. 86 for cocoa; 5. 62 for coffee; and 6. 43 for fruit-milk. The average temperature of hot beverages was around 74. 3 - 76. O℃. Mean total viable count in hot lemon tea was 5.9 colony forming units (CFU)/ml; 14. 1 in cola; 31.6 in hot coffee; 51.3 in sarsaparilla; 53.7 in lemonade soda; 89. 1 in orange soda; 3.2 x 100 in cold coffee; 8. 7 x 100 in both cold cocoa and cold lemon tea; 4. 6x10000 in hot cocoa; 9. 6 x 10000 in fruit-milk. The mean total viable count in specimens taken in the summer was significantly lower than those in the spring and winter (p