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Development of three barako (Coffea liberica) blends for coffee shop consumption / by Vyorinna P. Pradanos.

By:

Pradanos, Vyorinna P [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2011. Cavite State University - Main CampusDescription: xi, 85 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.73 P88 2011

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: PRADANOS, VYORINNA PABLEO. Development of Three Barako (Coffea liberica) Blends for Coffee Shop Consumption. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. Adviser: Prof Fe N. Dimero. This study was conducted to develop three new Barako blends for coffee shop consumption. Specifically, it aims to determine consumer preferences for coffee beverage served in coffee shops, develop formulations for Barako coffee blends based on the result of the consumer's preference survey, describe a process in preparing acceptable Barako blends for coffee shop consumption, determine the cup quality of each blend through sensory evaluation and determine acceptability of developed blends for coffee shop utilization. Result of the interview of 35 consumer respondents from 11 popular coffee shops in Cavite describes the consumers' preferred characteristics of coffee shop-served blend in terms of aroma, acidity, flavor and bitterness. The first blend preference possesses strong, bright, bittersweet and strong and rich coffee characteristics while the second blend has fruity, acidic, sweet and balanced flavor. The third blend is characterized by distinct, less acidic, slightly bittersweet and complex flavors of coffee. Respondents also consider brewed and cappuccino as their preferred serving preparation for their coffee blends. Three coffee blends that match the first, second and third preferred coffee blends were formulated by blending Liberica, Robusta, Arabica and Excelsa. The developed blends were named Barako Intense, Barako Fragrant and Barako Complex. Results of the sensory evaluation revealed that all the developed Barako blends have outstanding overall sensory scores. The blends have different characteristics in terms of dry fragrance, wet aroma, acidity, flavor, body and aftertaste. Results of the consumer acceptability test indicated Barako Fragrant Blend prepared as brewed coffee and Barako Complex Blend prepared as cappuccino were extremely acceptable as evaluated by 100 consumers.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
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 P88 2011 (Browse shelf(Opens below))		Link to resource	Room use only	T-4296		00010044

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

PRADANOS, VYORINNA PABLEO. Development of Three Barako (Coffea liberica) Blends for Coffee Shop Consumption. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. Adviser: Prof Fe N. Dimero.
This study was conducted to develop three new Barako blends for coffee shop consumption. Specifically, it aims to determine consumer preferences for coffee beverage served in coffee shops, develop formulations for Barako coffee blends based on the result of the consumer's preference survey, describe a process in preparing acceptable Barako blends for coffee shop consumption, determine the cup quality of each blend through sensory evaluation and determine acceptability of developed blends for coffee shop utilization. Result of the interview of 35 consumer respondents from 11 popular coffee shops in Cavite describes the consumers' preferred characteristics of coffee shop-served blend in terms of aroma, acidity, flavor and bitterness. The first blend preference possesses strong, bright, bittersweet and strong and rich coffee characteristics while the second blend has fruity, acidic, sweet and balanced flavor. The third blend is characterized by distinct, less acidic, slightly bittersweet and complex flavors of coffee. Respondents also consider brewed and cappuccino as their preferred serving preparation for their coffee blends.
Three coffee blends that match the first, second and third preferred coffee blends were formulated by blending Liberica, Robusta, Arabica and Excelsa. The developed blends were named Barako Intense, Barako Fragrant and Barako Complex.
Results of the sensory evaluation revealed that all the developed Barako blends have outstanding overall sensory scores. The blends have different characteristics in terms of dry fragrance, wet aroma, acidity, flavor, body and aftertaste. Results of the consumer acceptability test indicated Barako Fragrant Blend prepared as brewed coffee and Barako Complex Blend prepared as cappuccino were extremely acceptable as evaluated by 100 consumers.

Submitted to the University Library 03/24/2011 T-4296