Ochratoxin A and 2′R-Ochratoxin A in Selected Foodstuffs and Dietary Risk Assessment

The aim of this study was to estimate the contamination of grain coffee, roasted coffee, instant coffee, and cocoa purchased in local markets with ochratoxin A (OTA) and its isomerization product 2′R-ochratoxin A (2′R-OTA), and to assess risk of dietary exposure to the mycotoxins. OTA and 2′R-OTA content was determined using the HPLC chromatography with immunoaffinity columns dedicated to OTA. OTA levels found in all the tested samples were below the maximum limits specified in the European Commission Regulation EC 1881/2006. Average OTA concentrations calculated for positive samples of grain coffee/roasted coffee/instant coffee/cocoa were 0.94/0.79/3.00/0.95 µg/kg, with the concentration ranges: 0.57–1.97/0.44–2.29/0.40–5.15/0.48–1.97 µg/kg, respectively. Average 2′R-OTA concentrations calculated for positive samples of roasted coffee/instant coffee were 0.90/1.48 µg/kg, with concentration ranges: 0.40–1.26/1.00–2.12 µg/kg, respectively. In turn, diastereomer was not found in any of the tested cocoa samples. Daily intake of both mycotoxins with coffee/cocoa would be below the TDI value even if the consumed coffee/cocoa were contaminated with OTA/2′R-OTA at the highest levels found in this study. Up to now only a few papers on both OTA and 2′R-OTA in roasted food products are available in the literature, and this is the first study in Poland.

Development technologyof yogurt with coffee

Formulations of yogurt flavored with coffee with a sugar content of 4 and 6 % and instant coffee Nescafe Gold in the amount of 0.5, 0.7 or 0.9 % were developed. The possibility of including in the formulation of low-fat yogurts protein enrichments, namely dry whey protein concentrate WPC 80 Milkiland in the amount of 1.5 %. A five-point scale has been developed to assess the organoleptic characteristics of new types of yogurt. It was found that the score of the consistency of the samples differed and decreased with increasing coffee content from 0.5 to 0.9 %. The sugar content did not affect the consistency, but higher taste scores were obtained with coffee-flavored samples with the addition of 5 % sugar compared to 4 %. Yogurts with 0.7 % coffee and 4 % sugar and both yogurts with 0.9 % coffee had the lowest scores compared to other yogurt samples. Changes in titratable acidity during yogurt fermentation and during storage were studied. It was found that the highest rate of increase of titratable acidity was registered for sample 3, which at 4 h of fermentation reached 98 °T compared to others, which is explained by the content of 2.2–4.5 % chlorogenic acid and other organic acids in instant coffee. It was found that lactic acid accumulated during storage of yogurts with coffee. On the first day of storage, its content ranged from 0.135–0.200 %, and on the 15th day increased to 1.22–1.42 %. Such changes are natural, because lactic acid is a product of lactic acid microflora metabolism during lactose fermentation. It was investigated that the active acidity at the end of fermentation was 4.56 units. pH against control – 4.72 units. pH and had a higher rate of decline compared to control. This can be explained by the mass fraction of lactose, which in the whey protein concentrate is 36 %. Also, this protein enrichment contains a large number of carboxyl groups, which increases the acidity of the clot and the finished product. All test samples were found to have better rheological properties due to the use of 1.5 % whey protein concentrate and sugar in the formulations. The parameters of technological operations in the production of yogurt with coffee are substantiated.

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.

Production of Robusta Instant Coffee Powder with Variation of Fillers

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.

Analysis of Lifestyle, Advertising Effectiveness, and Instant Coffee Consumption among Peri-Urban Farmers

Coffee consumption is increasing because many types of coffee are circulating, such as instant coffee among the public. The instant coffee studied in this study is the Iwan Fals edition of instant coffee. This study aimed to analyse the lifestyle and effectiveness of instant coffee advertising on instant coffee consumption among peri-urban farmers in Bogor Regency. This study used a cross-sectional study design located in Cibungbulang District, Bogor Regency. The location was chosen purposive because it is a peri-urban area that has more than 20% of agricultural land. A total of 100 respondents in this study were selected using a purposive sampling method with the criteria of a farmer and in the last 12 months consuming and viewing Iwan Fals edition coffee advertisements. The results of this study found that the maker's lifestyle is the most (32%) owned by the respondents. The effectiveness of instant coffee advertising in this study is included in the effective category (3.54). The results showed a relationship between gender, believing lifestyle, trying hard lifestyle with instant coffee consumption. The influence test results found an influence of male gender and lifestyle beliefs on instant coffee consumption. In general, respondents are classified as effective in consuming coffee because of their lifestyle and increase energy.

Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts

We aimed to analyze the chemical compositions in Arabica coffee bean extracts, assess the relevant antioxidant and iron-chelating activities in coffee extracts and instant coffee, and evaluate the toxicity in roasted coffee. Coffee beans were extracted using boiling, drip-filtered and espresso brewing methods. Certain phenolics were investigated including trigonelline, caffeic acid and their derivatives, gallic acid, epicatechin, chlorogenic acid (CGA) and their derivatives, p-coumaroylquinic acid, p-coumaroyl glucoside, the rutin and syringic acid that exist in green and roasted coffee extracts, along with dimethoxycinnamic acid, caffeoylarbutin and cymaroside that may be present in green coffee bean extracts. Different phytochemicals were also detected in all of the coffee extracts. Roasted coffee extracts and instant coffees exhibited free-radical scavenging properties in a dose-dependent manner, for which drip coffee was observed to be the most effective (p < 0.05). All coffee extracts, instant coffee varieties and CGA could effectively bind ferric ion in a concentration-dependent manner resulting in an iron-bound complex. Roasted coffee extracts were neither toxic to normal mononuclear cells nor breast cancer cells. The findings indicate that phenolics, particularly CGA, could effectively contribute to the iron-chelating and free-radical scavenging properties observed in coffee brews. Thus, coffee may possess high pharmacological value and could be utilized as a health beverage.