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Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder

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dc.contributor.author Pertiwi, Sri Rejeki Retna
dc.contributor.author Novidahlia, Noli
dc.contributor.author Rohmanto, Febdian Logis
dc.contributor.author Aminullah
dc.date.accessioned 2023-11-03T21:38:59Z
dc.date.available 2023-11-03T21:38:59Z
dc.date.issued 2023-08-07
dc.identifier.citation PERTIWI, Sri Rejeki Retna; NOVIDAHLIA, Noli; ROHMANTO, Febdian Logis; AMINULLAH. Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder. Coffee Science, Lavras, v. 18, p. 182109, 07 aug. 2023. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2109. Acesso em: 31 oct. 2023. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v18i.2109 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13940
dc.description.abstract The strong sensory of canistel powder (Pouteria campechiana) could be combined with other strong sensory like coffee. The objective of this research was to evalute the sensory of cold canistel coffee using Rate-All-That-Apply method. There were five comparison of overripe canistel powder and granule instant coffee, namely 50:50; 60:40; 70:30; 80:20; 90:10, then mixtured with plain base of 25:75. The product analysis using Focus Group Discussion by selected panelists. Friedman and Nemenyi tests, Principal Component Analysis, and Preferences Mapping from XLSTAT 2019 were used for data analysis. The results showed that the most preferred by panelists was the cold canistel coffee of 70:30. It has dominant sensory of caramelly aroma and taste, green aroma, creamy taste and sweet taste. Overall, the consumers have high preference to the sensory attribute of caramelly aroma, caramelly taste and creamy taste. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 18, p. 1-9, 2023;
dc.rights Open access pt_BR
dc.subject Canistel fruit pt_BR
dc.subject fruit coffee drink pt_BR
dc.subject preference mapping pt_BR
dc.subject sensory profiling pt_BR
dc.subject.classification Cafeicultura::Processos industriais e novos produtos pt_BR
dc.title Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder pt_BR
dc.type Artigo pt_BR

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