Coffee Science_v.18, 2023

URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13916

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    Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder
    (Universidade Federal de Lavras, 2023-08-07) Pertiwi, Sri Rejeki Retna; Novidahlia, Noli; Rohmanto, Febdian Logis; Aminullah
    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.