Sensory properties and consumer acceptability of spray dried chili flavored Aguinaldo Blend coffee mix / by Noriel R. Perea.
Material type: TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xiv, 53 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 633.73 P41 2019
- College of Agriculture, Food, Environment and Natural Resources (CAFENR).
Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|---|
Theses / Manuscripts | Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 633.73 P41 2019 (Browse shelf(Opens below)) | Link to resource | Room use only | T-8317 | 00081282 |
Thesis (Bachelor of Science in Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR).
PEREA, NORIEL R. Sensory Properties and Consumer Acceptability of Spray dried Chili Flavored Aguinaldo Blend Coffee Mix. Undergraduate Thesis.
Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Eufemio G. Barcelon.
This study was conducted to determine the sensory properties and consumer acceptability of spray dried chili flavored Aguinaldo blend coffee mix. Specifically, it aimed to determine the best formulation for chili flavored spray dried coffee mix, produce instant chili flavored Aguinaldo Blend Coffee mix, as well as determine physico-chemical properties, cupping properties, consumer acceptability and market potential of instant chili flavored Aguinaldo Blend Coffee mix.
The chili extract was prepared by mixing 1 kilogram of chili to 400 milliliter white wine. Coffee extract was prepared by heating 2 kilograms of ground coffee in eight liters of water for 20 minutes. Fifteen percent maltodextrin and chili extract were added on to the coffee extract to assume 20% total soluble solids prior to spray drying. Seven liters of the solution was spray dried.
Formulation for coffee mix were prepared as Tl- 1.57 milliliter of chili per liter of coffee, T2- 3.13 milliliter of chili per liter of coffee, T3- 6.25 milliliter of chili per liter of coffee. Coffee mix that contains 1.57 milliliter of chili per liter of coffee (T 1) was described to have moderately desirable aroma, acceptable coffee flavor, slightly imperceptible off- odor, spicy chili flavor, slightly imperceptible off- flavor and was acceptable in term of general acceptability based on the five points Hedonic scale.
The spray-dried chili- flavored coffee with 1.57 milliliter of chili per liter of coffee has 3.30 percent moisture content and 11.52 percent total ash content. The solubility is 99.01 percent in hot water and 98.52 percent in cold water.
The cupping properties of spray- dried chili coffee which was 1.57 milliliter of chili per liter of coffee (T 1) has mean scores of 7.50 for aroma, 7.20 for flavor, 7.20.
Submitted copy to the University Library. 07-15-2019 T-8317