Application of Stenochlaena palustris in Black Tea and Coffee Beverages Targeting Consumers with Sugar Concern (original) (raw)
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IARJSET, 2020
Currently the consumer needs for anti-diabetic products are very large and require answer from healthy food provider answers. Products that are commonly known are tea and stevia. Tea and stevia have advantages as an antioxidant and anti-diabetic. The use of commercially available products is very depended on sensory characteristics which can be accepted by consumers. How much is consumed (food intake) depends on the sensory sensitivity of the consumer. Tea and stevia products are products that contain poly phenols which give a sense of briskness or bitterness. At the time of serving alone, stevia tea and steeping have a certain value, which will be different if brewed simultaneously. The study aims to determine the sensory acceptance threshold value, to steeping a mixture of black tea and dried stevia leaves. The study was conducted using the absolute threshold test, using a proportion of the concentration of stevia black tea between 20:1 to 4:1(w/w) and maximum weight of 2 grams. The mixture was brewed using 200 mL hot water with a temperature of 90 0 Celsius for 5 minutes. The steeped product was then tested by 80 untrained panelists to find out the absolute threshold for sweet and bitter taste. From the research it was known that the absolute threshold value for sweetness of stevia-black tea was 0.39% (w/v) and bitterness ofstevia-black tea was 0.42% (w/v).
Frontiers in Health Informatics, 2024
This study explores the use of coffee by-products, specifically parchment husk and pulp, in functional food and beverage products. Coffee parchment and husk were collected from local processing mills in Chikkmagalore and used to prepare cookies and wine enriched with coffee derivatives. Two cookie formulations were evaluated (A and B), incorporating varying proportions of parchment husk and millet flour, aiming to assess their effects on physical and sensory properties. The cookies made with parchment husk exhibited high fiber content (88.7%) and antioxidant capacity (1.2 μmol TE/100g), suggesting potential health benefits. In addition, coffee pulp was used to produce wine, with fermentation yielding moderate alcohol content (9-9.9%) and a mild acidic profile. Sensory analysis of both cookies and wine revealed that products enriched with coffee parchment and pulp showed superior sensory attributes compared to commercial counterparts, with Sample A cookies and Sample B wine being preferred for their improved flavour, texture, and overall acceptability. This study demonstrates the viability of utilizing coffee by-products as functional ingredients, enhancing both nutritional value and consumer appeal in food and beverage applications.
Sensory Characteristics of No-Sugar Black-Rice Tea Drinks
2019
This research studied the sensory characteristics of no-sugar black rice tea drinks using various types of rice, including Luem-Pua glutinous rice, Mali-Nil rice and Sangyod rice with different rice bran:rice seed ratios. The sensory characteristics of no-sugar black rice tea drinks were tested on 50 people using the Hedonic 9-scale test. Statistical analysis of variance (ANOVA) followed by LSD multiple comparison post-hoc tests were employed to analyze the data obtained from the study (p<0.05) in appearance, color, odor, taste and overall acceptance. Rice-seed tea drink had a significantly lower score than rice-bran tea drink for all characteristics. Preferences of rice bran tea drink with various rice bran:rice seed ratios showed insignificant differences (p>0.05) for odor, taste and overall acceptance. The highest of appearance and color scores in Sangyod rice drinks were significant (p<0.05). Overall, the acceptance of Luem-Pua glutinous rice drink was the best. Therefo...
EVALUATION OF SENSORY AND ANTIOXIDANT PROPERTIES OF COMMERCIAL COFFEE SUBSTITUTES
Sensory profi les of commercial coffee substitutes were determined and their possible interdependences with antioxidant characteristics (FRAP, DPPH, ABTS, and CUPRAC), total polyphenol content, and colour were investigated and compared to coffees. Statistically relevant relations were revealed between certain sensory attributes, colour, and antioxidant capacity.
Formulation of Tengger herbal coffee: Effect of coffee type and fennel seed powder
BioResources
The Bromo Tengger Semeru National Park (or Taman Nasional Bromo Tengger Semeru/TNBTS) is a popular tourist destination in Indonesia, and the local authorities encourage the development of new local specialty products. One locally available commodity is coffee. This study investigated the best formula for Tengger herbal coffee. The randomized block design (RBD) consisted of two factors, including the coffee types (i.e., Arabica, Robusta, and Arabica:Robusta (50:50)) and the proportion of coffee:fennel seed powders (i.e., 92:8, 90:10, and 88:12). Physicochemical and organoleptic quality parameters were analyzed. In all coffee types, the addition of fennel seed powder at different concentrations significantly affects the sensory attribute (i.e., color, taste, and aroma) and the physicochemical characteristics of Tengger herbal coffee. The blending of coffee with fennel seed powder improved the taste and aroma of the herbal coffee. The best formulation was obtained from A3B3, a mixture ...
Indonesian Food Science & Technology Journal, 2020
This study aimed to determine the effect of sugar concentration on the organoleptic quality of instant coffee of Liberika Tungkal Jambi and to determine the optimal concentration of sugar in producing instant coffee with the best organoleptic quality. Instant coffee was produced by co-crystallization method. The crystallizing agent used was granulated sugar. Coffee extract was made using an extractor in a ratio of coffee powder/hot water of 1/15. Five levels of sugar concentration (15, 25, 35, 45 and 55%) were applied in a completely randomized design with 4 replications. The parameters observed were the sweetness level, the distinctive aroma of coffee, the granules texture, and the panelist's preference. The parameters were organoleptically determined using 15 trained panelists in the scoring test format. The data was analyzed using ANOVA and DNMRT at 95% confidence level. The results showed that the sugar concentration had a significant effect on the level of sweetness, the distinctive aroma of coffee, and instant coffee granules performance but had no significant effect on solubility and panelist preferences. The optimal sugar concentration to produce instant coffee with good quality was 25%.
Jurnal Industri Hasil Perkebunan
Coffee leaves can be processed into functional beverages because they have a fairly high tannin content and a taste that is no less delicious than coffee beans so that they can be used as a substitute for tea leaves in the processing of coffee leaf tea. Red ginger can be added to coffee leaf tea because it is beneficial for health as an antioxidant and can increase endurance. This study aims to: (1) Examine the effect of the concentration of coffee leaf comparison with red ginger on coffee leaf tea processing and (2) Examine the sensory characteristics of coffee leaf tea with the addition of red ginger. The research treatment was coffee leaves with concentrations (100%, 70%, 60%, 50%) and red ginger powder with concentrations (0%, 30%, 40%, 50%). The results of study obtained the best treatment with a ratio of coffee leaves 50%: red ginger 50% in terms of aroma 3.87 (likes), color 3.31 (likes), flavors without sugar 3.08 (likes), flavors of sugar addition 3.93 (likes), water content 3.46%, and ash content 5.26 %, The water content, ash content and color of coffee leaf tea with the addition of red ginger produced in this study meet SNI 03-3836-2012.
Proceedings of the 2nd Multidisciplinary International Conference, MIC 2022, 12 November 2022, Semarang, Central Java, Indonesia, 2023
This research determines the total phenolic content (TPC) and organoleptic profiles of kahwa daun beverages, a traditional beverage of West Sumatera, made using different steeping methods. The TPC was determined by using spectrophotometry UVvisible. Beverages were made of 1 g kahwa daun (herbal tea) in 100 ml of water with three steeping methods: brewing (pouring herbal tea with hot water and leaving them for five minutes), hot macerating (adding herbal tea to boiling water and leaving them for five minutes), and boiling (boiling herbal tea and leaving it for five minutes). The TPC of kahwa daun beverages was 14.16-32.08 mg/g and was calculated as gallic acid equivalent. The lowest TPC was shown by the brewing method, and the highest one was shown by the boiling method. This study has found a significant difference between brewing and the other methods (P < 0.05), but no significant difference between the hot maceration and boiling method. Kahwa daun beverages are traditionally made by boiling method, but, this study recommends that the beverages are made by the hot maceration method because it has a similar TPC. An organoleptic profile was done using the hedonic test by 30 panelists. The highest score of taste is shown in the sample made by boiling. Meanwhile, the sample made by the hot maceration method has the highest scores of colors, aroma, and appearance. Statistically, kahwa daun beverages made with the three methods do not have significantly different tastes and aromas. In contrast, tea and kahwa daun beverages have significantly different colors, aromas, tastes, and appearances.
DEVELOPMENT AND EVALUATION OF HEART HEALTHY FOOD PRODUCT FROM GREEN COFFEE EXTRACT
Annals. Food science & Technology, 2020
Recent investigations exhibited that the utilization of green coffee extracts created antihypertensive impacts, inhibitory impact on fat collection and body weight in mice and humans and modulation of glucose utilization. Antioxidant agents lessen circulatory strain and enhance blood vessel endothelial dysfunction in patients with hypertension. Chlorogenic acids, present in green coffee, has antioxidant potencies which improve endothelial dysfunction and reduce blood pressure. Consuming green coffee as a beverage is something which can be considered healthy as well as heart healthy. Since, the flavor it has is earthy and not appetizing; it is not preferred by many. This study was aimed to develop a heart healthy food product with green coffee extract which will mask its taste but still provide with the benefits. Many variations cookie was made with the different amount of green coffee extract. All the variations was evaluated organoleptically for different quality attributes (color, appearance, texture, taste, and odor) and overall acceptability by 20 panel members using 9 point hedonic scale. Chemical evaluation was also performed using most acceptable products. The result showed that acceptable developed products were not only low in carbohydrate, fat and sodium but rich in fibre, polyphenol as well as chlorogenic acid. Overall observations indicate that developed product is good for cardiac health.
Bio web of conferences/BIO web of conferences, 2024
Coffee is one of the most popular drinks in the world. There has been a trend in consumer behaviour over the last few years-a change in the traditional way of consuming coffee. Instant coffee drinks of the "3 in 1" type, which consumers prefer because of the convenience of consumption, are gaining more and more popularity. One of the main ingredients in the composition of this type of drinks is sugar. Its partial or complete replacement with suitable alternatives leads to a change in the sensory profile of instant coffee drinks and the overall perception by consumers. The aim of the present study is to evaluate the influence of isomalt as a sugar substitute in the composition of instant coffee drinks of the type "3 in 1" on their sensory profile and some of their physico-chemical parameters. Results show that isomalt is a suitable substitute for sugar in the composition of instant coffee drinks.