Quality Characteristics of Sprout Barley-Added Coffee with Different Manufacturing Methods

This study was conducted for the purpose of presenting basic data on the use of healthy coffee commercialization by measuring the quality characteristics of sprout barley-added coffee with different manufacturing methods. The moisture content of SFC1 was the highest at 99.58±0.60%. The pH was highest in the order of SBW6 SBH4 SBE3 SFC1 SBF2 SBM5. The soluble solids content of SBE3 was the highest at 4.63±0.21 °Brix and the sprout barley powder-added sample groups showed higher values. The L value of SBM5 was the highest and SBH4 was the lowest. The a and b values were higher in SBM5. Brownness results showed that SBM5 and SBW6 were the highest, while SFC1 and SBF2 showed lower values. The total phenol content of SBE3 was the highest at 8033.91±621.77 mg GAE/L. DPPH radical scavenging activity was highest in the order of SFC1SBE3SBH4SBM5SBW6. ABTS radiological scavenging activity showed activity of more than 60% of all sample groups, followed by SBH4 SBM5 SBF2 SBW6 SFC1 SBE3. Therefore, sprout barley-added coffee prepared by the espresso method and hand drip method is considered suitable for commercialization of functional coffee.