Scholarlink

Coffee, a widely consumed beverage, is a promising vehicle for value-added strategies that enhance product differentiation in the food and beverage industry. This study investigated the integration of encapsulates into soluble coffee-based beverages, focusing on the effects of wall materials and brewing temperature on physical properties. Beverages containing 1.5% coffee total dissolved solids (TDS) and 10% (w/w) encapsulates based on maltodextrin–whey; and rice starch were brewed at 23 °C, 55 °C and 90 °C. Turbidity (FNU), color change (ΔE), rheological profiles, and solubility (%) were analyzed. Results showed that wall material composition had the strongest influence on solubility and flow behavior, with the maltodextrin-whey system performing best across all temperatures. Brewing temperature significantly affected turbidity, particularly in rice starch systems, and led to marked changes in color (ΔE > 15). All samples exhibited Newtonian behavior except those with rice starch at 90 °C, which showed shear-thinning flow. These findings underscore the critical role of formulation and brewing conditions for designing functional coffee beverages with desirable physical attributes.

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Probiotic Coffee Based Beverage: Influence of Formulation and Reconstitution Temperature on Beverage Physical Properties

  • 会议论文

  • 发表日期：

    2026年

查看全文
  • David José Hernández Menco,
  • Ruth Yolanda Ruíz Pardo,
  • María Ximena Quintanilla Carvajal,
  • Fabian Leonardo Moreno Moreno,
  • Gabriela Bocanegra Velandia

摘要

Coffee, a widely consumed beverage, is a promising vehicle for value-added strategies that enhance product differentiation in the food and beverage industry. This study investigated the integration of encapsulates into soluble coffee-based beverages, focusing on the effects of wall materials and brewing temperature on physical properties. Beverages containing 1.5% coffee total dissolved solids (TDS) and 10% (w/w) encapsulates based on maltodextrin–whey; and rice starch were brewed at 23 °C, 55 °C and 90 °C. Turbidity (FNU), color change (ΔE), rheological profiles, and solubility (%) were analyzed. Results showed that wall material composition had the strongest influence on solubility and flow behavior, with the maltodextrin-whey system performing best across all temperatures. Brewing temperature significantly affected turbidity, particularly in rice starch systems, and led to marked changes in color (ΔE > 15). All samples exhibited Newtonian behavior except those with rice starch at 90 °C, which showed shear-thinning flow. These findings underscore the critical role of formulation and brewing conditions for designing functional coffee beverages with desirable physical attributes.