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Journal articles on the topic 'Instant coffee sensory evaluation'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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1

Dharmawan, Andi, Sukrisno Widyotomo, Hendy Firmanto, and Bayu Setyo Abdurizal. "Formulation of Decaffeinated Instant Coffee Effervescent Tablet." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, no. 3 (December 31, 2016): 206–22. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.242.

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Decaffeinated coffee is an alternative for caffeine intollerant consumer as a safe and practical choice. However, since decaffeination process employ high temperature extraction, the coffee produced usually possesses inferior sensory qualities. This research was aimed to get an optimum formulation of effervescent coffee tablet that has good physical and sensory quality. In this research, effervescent coffee tablet was formulated with three different ratios of the decaffeinated instant coffee and effervescent reagent (citric acid and sodium bicarbonate), namely 1.5:1; 1:1; and 1:1.5 (w/w) weighed in 3 g per tablet serving. Sensory evaluation was carried out organoleptically in several criteria such as flavors, aromas, and colors on 40 mL, 80 mL, and 120 mL of the solution. Futher, physical quality evaluation was done by measuring its weight uniformity, hardness, friability, and run time which then calculated by statistic analytical method to decide the best formulation. Based on the result, the best formulation of effervescent coffee tablet was 1:1.5 (w/w) due to its shortest run time (4.2 minutes), good weight uniformity and hardness value, 1.16 ± 0.03 g/cm3 dan 6.7 ± 0.5 kg, respectively, while friability value was the smallest (2%) compared to other formulations. The brewing of this formulation in 40 mL water also had best sensory profiles in term of aroma, color and flavor.

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2

Vareltzis, Patroklos K., Marina Zeleskidou, Smaro Kiroglou, and Irene Gargali. "Production of instant coffee from cold brewed coffee; process characteristics and optimization." Food Science and Applied Biotechnology 3, no. 1 (March 19, 2020): 39. http://dx.doi.org/10.30721/fsab2020.v3.i1.92.

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This study aimed to develop a process for producing instant coffee from cold brewed Arabica and Robusta roasted coffee beans. The process starts by selecting an appropriate mixture of Arabica and Robusta coffee beans, degree of roasting (light, medium, dark) and degree of grinding (coarse, fine). Sensory evaluation by a trained panel showed that a mixture of 92.5% Arabica and 7.5% Robusta medium roasted, coarsely ground coffee beans produces instant cold brewed coffee equally or better accepted from other instant coffees available to consumers. The selected coffee beans were subjected to vacuum assisted cold extraction and the extract was spray dried. Spray drying conditions (inlet temperature, air volumetric flow and air aspiration rate) were optimized by a 33 full factorial design. Response variables were solids yield, process thermal efficiency and anti-oxidant capacity of the produced powder measured as %DPPH scavenging ability, FRAP and total phenolic content. The produced powder was analysed for its physicochemical characteristics (caffeine content, phenolics, moisture content, hygroscopicity, bulk density, solubility, particle size distribution, acrylamide content and shelf life determination).

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3

Stokes, Chloe N., Maurice G. O’Sullivan, and Joseph P. Kerry. "Hedonic and descriptive sensory evaluation of instant and fresh coffee products." European Food Research and Technology 243, no. 2 (July 26, 2016): 331–40. http://dx.doi.org/10.1007/s00217-016-2747-4.

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4

Oliveira, Alessandra Lopes de, Fernando Antonio Cabral, Marcos Nogueira Eberlin, and Helena Maria André Bolini Cordello. "Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee." Ciência e Tecnologia de Alimentos 29, no. 1 (March 2009): 76–80. http://dx.doi.org/10.1590/s0101-20612009000100012.

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5

ZAMORA, M. C., and A. M. CALVIÑO. "A COMPARISON OF METHODOLOGY APPLIED TO THE SELECTION OF A PANEL FOR SENSORY EVALUATION OF INSTANT COFFEE." Journal of Sensory Studies 11, no. 3 (October 1996): 211–26. http://dx.doi.org/10.1111/j.1745-459x.1996.tb00042.x.

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6

Geel, L., M. Kinnear, and H. L. de Kock. "Relating consumer preferences to sensory attributes of instant coffee." Food Quality and Preference 16, no. 3 (April 2005): 237–44. http://dx.doi.org/10.1016/j.foodqual.2004.04.014.

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7

ISHIWAKI, Tomohiro. "Sensory Evaluation of Coffee." Journal of Japan Association on Odor Environment 38, no. 5 (2007): 368–74. http://dx.doi.org/10.2171/jao.38.368.

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8

CALVIÑO, AMALIA MIRTA, MARÍA CLARA ZAMORA, and MARÍA INÉS SARCHI. "PRINCIPAL COMPONENTS AND CLUSTER ANALYSIS FOR DESCRIPTIVE SENSORY ASSESSMENT OF INSTANT COFFEE." Journal of Sensory Studies 11, no. 3 (October 1996): 191–210. http://dx.doi.org/10.1111/j.1745-459x.1996.tb00041.x.

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9

Lee, Bom-Ee, Hee-Jae Lee, Eun-Ae Cho, and Keum-Taek Hwang. "Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics." Journal of the Korean Society of Food Science and Nutrition 41, no. 3 (March 31, 2012): 362–68. http://dx.doi.org/10.3746/jkfn.2012.41.3.362.

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10

Бордунова, Мария Сергеевна, Елизавета Дмитриевна Звегинцева, and Людмила Павловна Липатова. "Youth Preferences and Sensory Experiences." Beer and beverages, no. 2 (June 26, 2021): 6–9. http://dx.doi.org/10.52653/pin.2021.2.2.009.

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Кофе - один из наиболее активно потребляемых на данный момент напитков. Сегодня производством и обработкой кофейных зерен занимаются более 70 стран мира. По данным ФАО, Бразилия и Вьетнам на протяжении многих лет занимают лидирующие позиции по производству кофе. При этом отмечается, что продажи кофе снижаются из-за насыщения рынка и других негативно влияющих факторов, таких как привычки к чаю или безалкогольным напиткам, увеличение неравенства доходов и проблемы со здоровьем. Авторами был проведен анализ ассортимента кофе на мировом рынке, включая элитные и эксклюзивные сорта кофе. Рассмотрены основные потоки производства и импорта кофейных зерен по странам мира, рассмотрены основные поставщики и производители кофе. Проведена экономическая и органолептическая оценка напитков кофе, оценка технологии производства некоторых брендов кофе, производящих зерновой, молотый, растворимый и капсульный кофе. Оценены преимущества и недостатки рассмотренных брендов, отмечено, что для придания потребительских свойств продукции мировые компании закупают кофейные зерна у поставщиков, обжаривают их и соединяют в различные купажи. В статье проанализированы предпочтения потребителей кофе в различных странах и способы удовлетворения данных предпочтений, проведено исследование среди студентов для определения потребительских предпочтений в разных видах кофе. Coffee is one of the most actively consumed beverages at the moment. Today, more than 70 countries are engaged in the production and processing of coffee beans. According to the FAO, Brazil and Vietnam have been leading coffee producers for many years. At the same time, it is noted that coffee sales are declining due to market saturation and other negative factors, such as tea or soft drink habits, increasing income inequality and health problems. Coffee production is based on two varieties of coffee beans: Robusta and Arabica. Based on this, the analysis of the range of coffee on the world market, including elite and exclusive varieties of coffee, was carried out. This article also examines the main flows of production and import of coffee beans in the countries of the world, the main suppliers and producers of coffee are considered. Today, in the coffee market, you can find a huge number of brands that offer coffee in various forms. An economic and organoleptic assessment was carried out, as well as an assessment of the production technology of some coffee brands that produce grain, ground, instant and capsule coffee. The advantages and disadvantages of the considered brands are noted. It was found that to give consumer properties of products, global companies buy coffee beans from suppliers, fry them and combine them into various blends. The article analyzes the preferences among coffee consumers in different countries and the ways to meet these preferences. Additionally, a study was conducted among students to determine the preferences of coffee consumers.

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11

YILMAZER, Melike. "SENSORY EVALUATION OF TURKISH COFFEE WITH COCONUT OIL." ATLAS JOURNAL 7, no. 44 (September 24, 2021): 2127–41. http://dx.doi.org/10.31568/atlas.745.

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In this study, bringing a different perspective to Turkish coffee through an innovative formulation with coconut oil addition was aimed. It is important to create a new and desired taste and a marketable product other than the classical Turkish coffee, by sensorial analysis. For this purpose, after Turkish coffee was prepared in the standard formula, two different percentages of coconut oil (0.2 and 0.4%, by weight) were added to it. Turkish coffees prepared with the addition of coconut oil were presented to 22 untrained panelists for sensory evaluation. The panelists were also asked about their opinions on the product. Compared to Turkish coffee, most panelists noted that Turkish coffee samples with the addition of coconut oil had a pleasant aroma and left a smooth feel in the mouth. In addition, although sugar was not used in the preparation of Turkish coffee samples, most of the panelists mentioned that Turkish coffee samples with coconut oil have a sweeter taste compared to standard Turkish coffee. As a general evaluation of the panel, it was concluded that Turkish coffee samples with the addition of coconut oil were liked; the sample with one percentage was not preferred over the other percentage of coconut oil in formulation, significantly (p<0.05).

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12

Пугачева, Александра, Aleksandra Pugacheva, Надежда Макарова, Nadezhda Makarova, Динара Игнатова, and Dinara Ignatova. "Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 312–19. http://dx.doi.org/10.21603/2074-9414-2019-2-312-319.

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Coffee is one of the most popular drinks in the world due to its unique sensory properties, i.e. aroma and taste. Coffee consumption increases from year to year, which makes its functional property a relevant issue. The present research featured the antioxidant component in freeze-dried coffee and coffee capsules obtained from a commercial network. The main objective was to identify the most advantageous types of coffee to serve as a raw material for extract production. Coffee is known to prevent diseases caused by the oxidative action of free radicals. The paper presents a review of multiple scientific sources on the beneficial properties of coffee. It also features some results of the study in the chemical composition of coffee, i.e. dry matter content, phenols, flavonoids, etc. The anti-radical activity was described with the help of the DPPH method, while the FRAP method was employed to study the antioxidant properties of several coffee samples. The samples of instant coffee and coffee capsules were obtained from a distribution network (Samara, Russia) and included such brands as Coffea Premium, Coffesso, Nescafe Dolche Gusto, Jacobs Milicano, Bushido, Egoiste, and Fresco. Coffea Premium and Coffesso showed the best results in all the tests and can be additional sources of antioxidant substances. These two varieties of coffee capsules are produced for capsule coffee machines and are roasted ground coffee beans. Coffea Premium demonstrated the best results in phenolic substances, flavonoids, and anti-radical activity with 1338 mg of gallic acid and 854 mg of catechin per 100g of the original substance and 0.84 mg per cm3. Nescafe Dolche Gusto coffee capsules and such varieties of instant coffee as Jacobs Millicano, and Fresco showed similar but average results according to all the phenolic analyzes. Bushido and Egoiste were found lacking in phenols, flavonoids, and dry substances. These samples demonstrated low values of antiradiation and regenerating ability, which indicates a worse quality than that of coffee capsules. This may be due to some processing peculiarities: instant coffee undergoes thermal treatment when coffee granules are formed, while solvents are used to obtain coffee extract. Thus, the research revealed that Coffea Premium and Coffesso are the best sources of antioxidants.

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13

Khashpakyants, Bagrat, Irina Krasina, and Elizaveta Filippova. "Coffee sludge as a new food ingredient." BIO Web of Conferences 34 (2021): 06012. http://dx.doi.org/10.1051/bioconf/20213406012.

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Spent coffee grounds (coffee sludge) is the most common recycled material obtained in the production of instant coffee. Thus, about 6 million tons of coffee sludge are generated annually. The purpose of this study was to evaluate the use of coffee sludge as an innovative functional food ingredient in flour confectionery products and to study the effect of coffee sludge and its chemical components on sensory properties, volatile components and rheological properties of the final product. Spent coffee grounds contain significant amounts of insoluble dietary fiber, proteins, lipids, ash and lower glycemic sugars. Mixing wheat flour with coffee sludge did not affect significantly the rheological properties of the dough and overall acceptability of the final product. Thus, the obtained biscuits can be recommended for patients with diseases associated with obesity and diabetes, as well as for people who prefer low-calorie foods.

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14

Liu, Yaowen, Ying Huang, Zhen Mou, Rui Li, Md Alomgir Hossen, Jianwu Dai, Wen Qin, and KangJu Lee. "Characterization and preliminary safety evaluation of nano-SiO2 isolated from instant coffee." Ecotoxicology and Environmental Safety 224 (November 2021): 112694. http://dx.doi.org/10.1016/j.ecoenv.2021.112694.

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15

PRAKASH, MAYA, R. RAVI, G. K. SARVAMANGALA, and D. RAJALAKSHMI. "SENSORY PROFILING AND PRODUCT POSITIONING OF ROASTED AND GROUND (BREW) COFFEE AND SOLUBLE (INSTANT) COFFEE WITH AND WITHOUT ADDED FLAVOR." Journal of Sensory Studies 15, no. 1 (March 2000): 101–17. http://dx.doi.org/10.1111/j.1745-459x.2000.tb00412.x.

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16

Jaimes, Edis Mauricio Sanmiguel, Igor Barahona Torres, and Héctor Hugo Pérez Villarreal. "Sensory evaluation of commercial coffee brands in Colombia." International Journal of Business and Systems Research 9, no. 3 (2015): 195. http://dx.doi.org/10.1504/ijbsr.2015.071831.

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17

Moratto Silva, Joana, Isabela Yasbeck Oliveira, Nathália Maris Ribeiro Muller, Nicolli Maria Rinco, Luisa Lemes Zia, and Mariana Borges de Lima Dutra. "SENSORY AND PHYSICOCHEMICAL EVALUATION OF TRADITIONAL POWDER COFFEE." REVISTA ENGENHARIA NA AGRICULTURA - REVENG 28 (July 13, 2020): 202–10. http://dx.doi.org/10.13083/reveng.v28i.8581.

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Coffee is one of the most important products for the Brazilian economy. Due to this fact, its sensory acceptance is extremely important for both the consumer and the producer. The objective of this study was to evaluate the acceptance of six brands of traditional roasted coffee in the southern region of Minas Gerais. The samples were evaluated by 124 consumers through the following tests: acceptance for appearance, aroma, taste, texture and overall impression, ideal for bitter taste and body and, finally, purchase intention. In addition, colorimetric and soluble solids analyses were performed. According to the results obtained, sample D had the highest frequency of positive purchase intention, while sample A had the highest frequency of negative purchase intention. Sample F had the closest ideal bitter taste and, in relation to the body of the drink, sample C was considered the closest to the ideal. Sample F presented the highest acceptance for all attributes evaluated in the acceptance test.

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18

Min, Ji-Sook, Hye-Min Kwon, and Seung-Kook Park. "Impacts of Coffee Creamer, Dried Skim Milk and Sugar on the Volatile Aroma Compounds and Sensory Characteristics in Instant Coffee." Korean Journal of Food Science and Technology 47, no. 2 (April 30, 2015): 137–44. http://dx.doi.org/10.9721/kjfst.2015.47.2.137.

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19

KAWANO, Takao, Yoshiaki ANDO, and Yuuichi IZUMI. "Comparative Evaluation of Coffee Block Radiation Sources Fabricated from 10 Different Instant Coffees." RADIOISOTOPES 64, no. 12 (2015): 737–44. http://dx.doi.org/10.3769/radioisotopes.64.737.

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20

Einfalt, Daniel, Klaus Meissner, Lena Kurz, Kiatkamjon Intani, and Joachim Müller. "Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation." Beverages 6, no. 3 (September 16, 2020): 57. http://dx.doi.org/10.3390/beverages6030057.

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Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date. This study evaluated, for the first time, its fermentation and distillation performance, ethanol yield and sensorial attributes. A selected yeast strain (Saccharomyces cerevisiae L.) fermented coffee cherry mash within five days and produced ethanol concentrations of 31.0 g/L. The mash was distilled and distillate fractions were categorized for heads/hearts/tails by sensory evaluation, resulting in an ethanol mass ratio of 1.0:4.2:0.8 with a total yield of 1.8% (w/w) ethanol based on coffee cherry mash. Analysis of fermentative volatiles indicated comparatively high methanol contents of 26 ± 4 g/L ethanol in the hearts fraction. Sensory evaluation of the hearts fraction resulted in 15 spirit specific descriptors, with vegetal and nutty indicating the most important terms to describe the perception of coffee cherry spirit. The results suggested that there is a high potential to introduce a fruit spirit based on coffee fruits.

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21

Kwon, Dae-Joong, Min-June Lee, and Ok-Jin Park. "Consumer's Sensory Evaluation of Specialty Grade Coffee during Storage." Korean Journal of Food And Nutrition 25, no. 4 (December 31, 2012): 1033–38. http://dx.doi.org/10.9799/ksfan.2012.25.4.1033.

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22

Herawati, E. R. N., R. Nurhayati, and M. Angwar. "Sensory, chemical, and nutritional characteristic of coffee-chocolate instant drink (chocomix-fee) from Nglanggeran, Gunungkidul, Yogyakarta." IOP Conference Series: Materials Science and Engineering 633 (October 8, 2019): 012041. http://dx.doi.org/10.1088/1757-899x/633/1/012041.

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23

Leobet, Elenir L., Ellen C. Perin, José I. C. Fontanini, Naimara V. Prado, Sheila R. Oro, Vânia C. F. Burgardt, Alexandre T. Alfaro, and Alessandra Machado-Lunkes. "Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee." Drying Technology 38, no. 11 (July 26, 2019): 1421–32. http://dx.doi.org/10.1080/07373937.2019.1644347.

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24

Kostenberg, D., and U. Marchaim. "Solid Waste from the Instant Coffee Industry as a Substrate for Anaerobic Thermophilic Digestion." Water Science and Technology 27, no. 2 (January 1, 1993): 97–107. http://dx.doi.org/10.2166/wst.1993.0084.

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In the process of producing “instant coffee”, large quantities of relatively solid waste (20%) are left, causing ecological harm to the area by polluting ground water, and which therefore have to be carted from the factory and dumped, at considerable expense. Several solutions and alternative uses of the coffee wastes have already been examined (as fertilizers, livestock feed, compost) without giving economically viable results. The aim of this research was to develop biogas technology for the treatment of coffee wastes and the evaluation of the digested material as a growth medium for horticulture. The study included anaerobic, thermophilic, methanogenic digestion of solid coffee wastes in laboratory scale digesters. Optimal conditions for the process in loading rates, retention time, solids concentration and chemical parameters were examined. The results of these experiments showed that digestion of instant coffee waste is a feasible process, not requiring the expected addition of nitrogen, nor prior grinding of the coffee waste, though pH control was necessary. The continuous anaerobic digestion process can achieve a steady state of fermentation at loading rates up to 4.7 g VS/l/d. The overall qualities of the digested slurry were determined, with a view to their suitability for horticulture. It was found that there is a clear similarity in both root and plant growth using peat-moss or digested coffee slurry, after thermophilic digestion, as soil growth media for growing Gypsophila. Growth promotion effects on Phlox plants were found, as well as a positive effect on the growth-rate of rootlets sprouting in Lysimachiafontuni.

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Nebesny, Ewa, and Grażyna Budryn. "Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions." European Food Research and Technology 224, no. 2 (March 14, 2006): 159–65. http://dx.doi.org/10.1007/s00217-006-0308-y.

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26

Kobayashi, Marcela Lika, and Marta de Toledo Benassi. "Impact of Packaging Characteristics on Consumer Purchase Intention: Instant Coffee in Refill Packs and Glass Jars." Journal of Sensory Studies 30, no. 3 (April 16, 2015): 169–80. http://dx.doi.org/10.1111/joss.12142.

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27

Dilrukshi, S. H. B., and H. P. S. Senarath. "Development and Quality Evaluation of Freeze-Dried Instant Green Smoothie Powder." International Journal of Food Science 2021 (January 28, 2021): 1–7. http://dx.doi.org/10.1155/2021/6634764.

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Fruits and vegetables are healthy food sources which contain nutrients and phytochemicals with health-promoting properties. The production of healthy and more convenient products can be contributed to increase the consumption of fruits and vegetables. In this study, a novel, instant food product which is more nutritive was developed using locally available fruits and green leafy vegetables and the physicochemical, microbial, and sensory qualities of the product were studied. The most acceptable formula for the fresh green smoothie was 28.6% green content with 71.4% fruit content. The developed green smoothie was freeze dried to obtain an instant green smoothie powder. The instant green smoothie powder was analyzed for proximate composition: protein ( 2.67 ± 0.00 ), fat ( 1.96 ± 0.001 ), moisture ( 4.82 ± 0.003 ), ash ( 1.22 ± 0.000 ), and fiber ( 28.57 ± 0.008 ). This instant powder contained 129.5 ppm vitamin C content and higher amount of minerals such as K ( 0.98 ± 0.12 mg / g ), Ca ( 1.74 ± 0.03 mg / g ), and Fe ( 0.04 ± 0.004 mg / g ). The powder properties revealed that the powder has very good flowability ( 6.665 ± 2.354 ) according to the Carr Index and it has low cohesiveness ( 1.0713 ± 0.0264 ) according to the Hausner ratio. The solubility ( 94.71 ± 2.4253 ) of the powder complied with the SLS (668: 1984). The microbiological analysis revealed that this powder only contains 1 log CFU/ml of total plate count. This instant powder can be introduced as a more convenient and healthy choice for the consumers which has acceptable sensory properties, better microbiological stability, and very good powder properties.

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Gyedu-Akoto, Esther, Stephen Yaw Opoku, and Emmanuel Ofosu-Agyei. "Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits." Nutrition & Food Science 49, no. 4 (July 8, 2019): 752–61. http://dx.doi.org/10.1108/nfs-10-2018-0270.

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Purpose Refined wheat flour is a key ingredient for preparing biscuits because of its gluten content. However, biscuits prepared from refined flour are characterised with low proteins, fat and mineral content. This study aims to improve the nutritive and sensory values of biscuits using roasted coffee and dry kola powders. Design/methodology The powders were incorporated into biscuits at different levels of 5, 10, 15 and 20 per cent. Proximate and sensory analyses were conducted on the products obtained to determine the effects of the powders on the products. Findings The coffee biscuits had carbohydrate, protein, fat and energy contents of 57.0-69.5 per cent, 3.3-5.5 per cent, 20.4-31.8 per cent and 389-404 kcal/g, respectively, while those of the kola biscuits were 67.0-70.5 per cent, 1.5-3.5 per cent, 20.4-23.8 per cent and 384-395 kcal/g, respectively. Sensory evaluation of both products showed that coffee significantly improved sensory attributes such as flavour (p = 0.03) and colour (p = 0.00). Thus coffee powder can be used to enhance both the nutritional and sensory qualities of biscuits. Originality/value This study was to promote the use of coffee and kola in locally produced baked products and meet consumer demand for healthy and natural foods.

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29

Atavillos-Dominguez, Carmen, Darlym Reátegui, and Elizabeth Ordoñez. "Total phenols, antioxidant capacity and sensory evaluation in roasted coffee." Agroindustrial Science 10, no. 3 (December 30, 2020): 241–48. http://dx.doi.org/10.17268/agroind.sci.2020.03.04.

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30

Torma, A., Cs Orbán, Zs Bodor, and Cs Benedek. "Evaluation of sensory and antioxidant properties of commercial coffee substitutes." Acta Alimentaria 48, no. 3 (September 2019): 297–305. http://dx.doi.org/10.1556/066.2019.48.3.3.

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31

Teehan, C. M., P. M. Kelly, R. Devery, and A. O'Toole. "Evaluation of test conditions during the measurement of coffee stability of instant whole milk powder." International Journal of Dairy Technology 50, no. 4 (November 1997): 113–21. http://dx.doi.org/10.1111/j.1471-0307.1997.tb01750.x.

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32

Ajarem, Jamaan S., and M. Ahmad. "Behavioral and biochemical consequences of perinatal exposure of mice to instant coffee: A correlative evaluation." Pharmacology Biochemistry and Behavior 40, no. 4 (December 1991): 847–52. http://dx.doi.org/10.1016/0091-3057(91)90096-k.

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33

Zhang, Ting, Hui Ni, Xu-Jian Qiu, Ting Li, Liang-Zhen Zhang, Li-Jun Li, Ze-Dong Jiang, Qing-Biao Li, Feng Chen, and Fu-Ping Zheng. "Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products." Molecules 24, no. 24 (December 6, 2019): 4473. http://dx.doi.org/10.3390/molecules24244473.

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The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea.

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Ranathunga, R. A. A., G. T. N. Gunasekara, and D. C. M. S. I. Wijewardana. "Quality Performance, Proximate Composition and Sensory Evaluation of Developed Flavoured Instant Popcorn." Procedia Food Science 6 (2016): 143–46. http://dx.doi.org/10.1016/j.profoo.2016.02.034.

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Ratnaningrum, Diah, Thelma A. Budiwati, W. Kosasih, and Sri Pudjiraharti. "Sensory and Physicochemical Evaluation of Instant Ginger Drinks Fortified with DFA III." Procedia Chemistry 16 (2015): 177–83. http://dx.doi.org/10.1016/j.proche.2015.12.033.

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Gant, Anastasia, Vanessa E. Leyva, Ana E. Gonzalez, and Helena Maruenda. "Validated HPLC-Diode Array Detector Method for Simultaneous Evaluation of Six Quality Markers in Coffee." Journal of AOAC INTERNATIONAL 98, no. 1 (January 1, 2015): 98–102. http://dx.doi.org/10.5740/jaoacint.14-113.

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Abstract Nicotinic acid, N-methylpyridinium ion, and trigonelline are well studied nutritional biomarkers present in coffee, and they are indicators of thermal decomposition during roasting. However, no method is yet available for their simultaneousdetermination. This paper describes a rapid and validated HPLC-diode array detector method for the simultaneous quantitation of caffeine, trigonelline, nicotinic acid, N-methylpyridinium ion,5-caffeoylquinic acid, and 5-hydroxymethyl furfural that is applicable to three coffee matrixes: green, roasted, and instant. Baseline separation among all compounds was achieved in 30 min using a phenyl-hexyl RP column (250 × 4.6 mm, 5 μm particle size), 0.3% aqueous formic buffer (pH 2.4)–methanol mobile phase at a flow rate of 1 mL/min, and a column temperature at 30°C. The method showed good linear correlation (r2 > 0.9985), precision (less than 3.9%), sensitivity (LOD = 0.023–0.237 μg/mL; LOQ = 0.069–0.711 μg/mL), and recovery (84–102%)for all compounds. This simplified method is amenable for a more complete routine evaluation of coffee in industry.

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GUARÇONI, Rogério Carvalho, Fabiano Tristão ALIXANDRE, Douglas Gonzaga SOUSA, Lucas Louzada PEREIRA, Dério BRIOSCHI JUNIOR, Luiz Henrique Bozzi Pimenta de SOUSA, Luiz Fernando FAVARATO, and João Paulo Pereira MARCATE. "PLOT SIZE FOR EVALUATION OF AGRONOMIC AND SENSORIAL CHARACTERISTICS OF ARABICA COFFEE." REVISTA BRASILEIRA DE BIOMETRIA 38, no. 1 (March 28, 2020): 57. http://dx.doi.org/10.28951/rbb.v38i1.426.

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Coffee cultivation is of great socioeconomic importance for the Espírito Santo State, generating, in addition to direct and indirect jobs, financial resources. According to the first survey of the 2019 crop of CONAB, it is expected a production between 12.5 to 14.7 million of benefited bags. Research on coffee cultivation has contributed to the development of new technologies, but the size of plots for experiments with coffee is variable and based mostly on the researcher's experience. Thus, the objective of this work was to determine the optimal sizes of experimental plots to evaluate the pre-harvest, production and sensory characteristics of arabica coffee. The modeling applied in this study allows concluding that according to the data tested, it is possible to recommend the optimum size of experimental plots for arabica coffee, for these edaphoclimatic conditions and variety. The conclusions are as follows: it is recommended to use seven or more arabica coffee plants to evaluate the pre-harvest and harvest characteristics (plant height, plant diameter, vigor, and wet mass), and use, at least, seven plants of arabica coffee to evaluate sensory characteristics (fragrance, flavor, aftertaste, acidity, body, uniformity, balance, clean cup, sweetness, overall, and total score).

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Akther, S., M. A. Alim, M. R. Badsha, A. Matin, M. Ahmad, and S. M. Z. Hoque. "Formulation and quality evaluation of instant mango drink powder." Food Research 4, no. 4 (April 8, 2020): 1287–96. http://dx.doi.org/10.26656/fr.2017.4(4).077.

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The study was conducted to develop a healthy instant mango drink powder and to compare its nutritional facts with commercially available mango drink powder. For this purpose, ripe Amropali mangoes were collected from a local source. After drying the mango pulp in a cabinet dryer, three formulations were prepared to compare with a locally available commercial brand mango drink powder. In this study, moisture, ash, protein, fat, carbohydrate, and energy contents were ranged from 0.2 to 4.6%, 0.4 to 2.6%, 0.7 to 2.2%, 0.6 to 0.9%, 89.5 to 97.8% and 375.4 to 400.5 kcal/100 g, respectively. The crude fiber was not found in any of the instant mango drink powder. Among the bioactive compounds, the flavonoid content in the commercial brand was higher than other formulated mango drink powder. In contrast, total anthocyanin content and total phenolic content values of all formulated instant mango drinks were higher than the commercial brand. Potassium, Magnesium, Chloride, Phosphorus, and Vitamin C were higher in formulated powder than the commercial preparation, but sodium, calcium, and iron contents were higher in the commercial mango drink powder. Antioxidant capacity was also found to be significantly higher in our formulated powder than that of commercial preparation. From the sensory and microbiological point of view, our formulated instant mango drink powder exhibited significant acceptability and stability. So, the formulated instant mango drink powder appears to be nutritionally and tastefully as acceptable as commercially available instant mango drink powders and able to meet day-to-day nutritional requirements as a supplement.

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Buck, Nina, Daria Wohlt, Anne Ruth Winter, and Eva Ortner. "Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties." Molecules 26, no. 13 (June 27, 2021): 3925. http://dx.doi.org/10.3390/molecules26133925.

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Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmolTE/gDM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.

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Ukhun, Mark E., and Imade E. Ukpebor. "Production of instant plantain flour, sensory evaluation and physico-chemical changes during storage." Food Chemistry 42, no. 3 (January 1991): 287–99. http://dx.doi.org/10.1016/0308-8146(91)90071-u.

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Błaszczyk-Bębenek, Ewa, Beata Piórecka, Monika Kopytko, Zuzanna Chadzińska, Paweł Jagielski, and Małgorzata Schlegel-Zawadzka. "Evaluation of Caffeine Consumption among Pregnant Women from Southern Poland." International Journal of Environmental Research and Public Health 15, no. 11 (October 26, 2018): 2373. http://dx.doi.org/10.3390/ijerph15112373.

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Caffeine is the most widely consumed stimulant worldwide, including by pregnant women. Products containing caffeine should be limited in accordance with the recommendations for pregnancy. The purpose of this study was to evaluate consumption of caffeinated products and daily caffeine intake from food by pregnant women. The study was conducted on a group of healthy pregnant women: attendees of antenatal classes (n = 70) and patients of an outpatient gynecological clinic (n = 70) from Krakow (Southern Poland). A questionnaire about the frequency of consumption of selected foods and drinks containing caffeine was used. The average caffeine content in food products obtained from other Polish studies was used to estimate average daily caffeine intake in our study group. Mean daily caffeine intake was 49.60 ± 59.15 mg/day and the maximum was 498.0 mg/day. The main sources of caffeine were as follows: black tea (bags, leaf), instant coffee and ground coffee. No statistically significant differences in caffeine intake between the groups were found. A weak negative correlation (rs) = −0.28 (p = 0.0208) between month of pregnancy and caffeine intake was observed among attendees of antenatal classes. Mean daily caffeine intake did not exceed the maximum recommended dose in our study group.

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Kwon, Dae-Joong, Min-June Lee, and Ok-Jin Park. "Consumer's Sensory Evaluation in Relation to the Coffee Grade among College Students." Korean Journal of Food And Nutrition 26, no. 1 (March 31, 2013): 51–59. http://dx.doi.org/10.9799/ksfan.2013.26.1.051.

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Setiawan, Budi, Salma S. Aulia, Tiurma Sinaga, and Ahmad Sulaeman. "Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly." International Journal of Food Science 2021 (August 16, 2021): 1–8. http://dx.doi.org/10.1155/2021/6976357.

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An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and β-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4–5.7, a viscosity of 1250–2190 cP, a rehydration ratio of 5.51–6.47 g mL-1, and a yield of 19.44%–26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect ( p < 0.05 ) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.

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Sari, Niken Puspita, and Dwi Nugroho. "Condition of Soil Fertility and Sensory Profile of Smallholder Robusta Coffee in Jember District." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, no. 3 (December 31, 2016): 192–97. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.208.

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Jember district is one of the centers for smallholder plantation of the Robusta coffee in East Java. However, there are still limited reports about environmental conditions, particularly soil fertility of existing smallholder plantations and its effect on coffee flavor. The purpose of this study was to investigate the effect of soil fertility on flavor of coffee in existing smallholder Robusta coffee plantations in Jember district. This research was carried out by survey method in several area of the smallholder Robusta coffee plantation in Jember. Evaluation of sensory profile was carried out using cup test organoleptic method based on Standard cupping method of the Specialty Coffee Association of America. Research locations as subdistricts were chosen by purposive sampling method, namely Panti, Silo, Rambipuji, Sukorambi, and Tanggul subdistricts. Results of this study showed that soil of the smallholder Robusta coffee plantation in research locations possessed low organic carbon content in Sukorambi subdistrict and medium concentration in other locations. Nitrogen content was low in all locations, potassium in Sumber Baru subdistrict was high whereas other locations were medium. Phosphorus availability was high in all locations. Calcium and magnesium were medium in Panti, Sukorambi, Sumber Baru, and Silo subdistricts. Soil acidity was low in all locations. Results of the sensory analysis of smallholder’s Robusta coffee was from divided into three groups. First, categorized as fine Robusta coffee was smallholder’s Robusta coffee samples obtained from Silo and Sukorambi subdistricts. Second, good quality Robusta coffee was from smallholder Robusta coffee samples from Panti and Sumber Baru subdistricts. Third, medium quality Robusta coffee was from smallholder’s Robusta coffee from Tanggul subdistrict. Total scores of coffee testing from samples of Panti, Sukorambi, Sumber Baru, Tanggul, and Silo subdistrict were 79.8, 82.0, 79.9, 76.0, and 82.5, respectively

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Nadaleti, Denis Henrique Silva, Hully Alves Rocha, Luciana Maria Vieira Lopes Mendonça, José Marcos Angélico de Mendonça, Iêda Bruna dos Reis, Carlos Henrique Evaristo, and Sávia Del Vale Terra. "SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS." Coffee Science 14, no. 4 (December 9, 2019): 509. http://dx.doi.org/10.25186/cs.v14i4.1627.

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Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

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Bruno, Batista Ribeiro, Nazareno Guimarães Mendes Antonio, Mendonça de Carvalho Alex, Mickael de Medeiros Câmara Francisco, and Ribeiro Lima Renato. "Sensory evaluation of coffee cultivars in the Campo das Vertentes Mesoregion, Minas Gerais." African Journal of Agricultural Research 15, no. 2 (February 29, 2020): 179–86. http://dx.doi.org/10.5897/ajar2019.14556.

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A. L. Wagemaker, Tais, Catarina Rosado, Jirrah P. Andrade, Ana Sofia Fernandes, Patricia Rijo, Patricia Maia Campos, and Luis Monteiro Rodrigues. "Evaluation of the sensory properties of a cosmetic formulation containing green coffee oi." Journal Biomedical and Biopharmaceutical Research 10, no. 1 (June 2013): 101–8. http://dx.doi.org/10.19277/bbr.10.1.56.

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Ibrahim, U. K., M. D. L. R. L. Si-Hien, M. U. H. Suzihaque, S. A. Hashib, and S. F. A. Karim. "Antimicrobial Properties and Sensory Evaluation of Bread Enriched with Green Coffee Beans (GCB)." IOP Conference Series: Materials Science and Engineering 736 (March 5, 2020): 062018. http://dx.doi.org/10.1088/1757-899x/736/6/062018.

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Olorunsogo, S. T., S. E. Adebayo, B. A. Orhevba, and T. B. Awoyinka. "Sensory evaluation of instant noodles produced from blends of sweet potato, soybean and corn flour." Food Research 3, no. 5 (February 20, 2019): 515–24. http://dx.doi.org/10.26656/fr.2017.3(5).305.

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AHMED, HANAN F., HALA S. SAYED, and EMAN M. SALEM. "COOKING QUALITY, SENSORY EVALUATION AND NUTRITIONAL VALUE OF INSTANT NOODLES FORTIFIED BY SPINACH AND ARTICHOKE." Egyptian Journal of Agricultural Research 88, no. 3 (September 1, 2010): 843–54. http://dx.doi.org/10.21608/ejar.2010.189337.

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