The production of ready to drink terebinth coffee and the changes occurring during storage

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Abstract
The purpose of this study was to bring a new product to the food industry and investigate a different application area for ready-to-drink terebinth (Pistacia terebinthus) coffee made with water and milk. Accordingly, formulation was determined based on preliminary trials conducted with terebinth coffees. Coffees prepared according to this formulation were processed and preserved using two different methods. In the first method, the products were filled into amber-colored glass bottles using hot filling technique and sterilized, while in the other method, potassium sorbate was added to the products and preserved in amber-colored glass bottles. Samples were stored at room temperature (24°C) and in the refrigerator (+4°C) for 180 days. Dry matter, ash, pH, free fatty acids, fatty acid compositions, color characteristics, antioxidant activity, total phenolic content, and phenolic fractions were investigated in the prepared ready-to-drink menengic coffees. As a result of the analyses, while the fat content remained constant in the coffee samples, an increase in free fatty acids and a decrease in pH were detected. Although there was a slight decrease in antioxidant capacities and phenolic content during the storage period, it was determined that this decrease was not significant. Luteolin, ellagic acid, gallic acid, fumaric acid, and vanillic acid were predominantly found in menengic coffees in terms of phenolic compounds. In milk coffees, it was observed that flocculation occurred due to heat treatment.
Funding Information
  • Harran University Scientific Research Projects Unit (HÜBAP-18225)

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