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Journal of Food Quality
Volume 2018, Article ID 5967130, 8 pages
https://doi.org/10.1155/2018/5967130
Research Article

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

1Division of Functional Food Research, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
2Department of Food Science and Nutrition, Dankook University, 19 Dandae-ro, 119 Dongnam-gu, Cheonan-si, Chungnam 31116, Republic of Korea

Correspondence should be addressed to Misook Kim; rk.ca.kooknad@5mikm

Received 16 November 2017; Accepted 23 January 2018; Published 6 March 2018

Academic Editor: Gabriel Henrique Horta de Oliveira

Copyright © 2018 Han Sub Kwak et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay (). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls (). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls (). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.