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Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee

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dc.contributor.author Charoenphun, Narin
dc.contributor.author Puttha, Ratchanee
dc.date.accessioned 2021-09-15T10:16:07Z
dc.date.available 2021-09-15T10:16:07Z
dc.date.issued 2021
dc.identifier.citation CHAROENPHUN, N.; PUTHA, R. Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee. Coffee Science, Lavras, v. 16, p. 1-11, 2021. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v16i.1785 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12797
dc.description.abstract Chicory root coffee currently gains popularity as a coffee substitute because of its health benefits. The purpose of this research is to develop ready-todrink healthy mixture of chicory and coffee (RDHCC) products. Fifteen trained panelists were invited to evaluate the aroma intensity 6 ratios of chicory and coffee mixture by sensory rating scales on a straight line at the distance of 150 mm. The ratio of 2:3 of chicory and coffee had the highest rating. The ratio was further used for development of RDHCC recipes consisting of chicory-coffee mixture, coffee creamer and sugar. Nine recipes were evaluated by 9-point hedonic scale with twenty trained panelists, and the best recipe was obtained from the ingredients of 15% chicory-coffee mixture, 32.5% coffee creamer and 52.5% sugar. Other ingredients were investigated to replace coffee creamer, and soybean milk powder had the highest overall liking score (7.45±0.94) and it was not significant different from 8.15±1.09 of coffee creamer. Other sweeteners were included in the recipe to replace sugar, and stevia extract had the highest overall liking score (7.30±1.00), which was not different from 7.45±0.94 of sugar. Herbs were finally incorporated into the RDHCC recipe, and cordyceps (Cordyceps militaris) had the highest overall liking score (7.15 ± 1.04), which was not different from that of the original recipe without herb. The RDHCC products developed by the project are promising for commercialization to serve the demand for coffee with low calorie, low caffeine intake and health benefits. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Coffee Science:v.16;
dc.rights Open Access pt_BR
dc.subject Health benefits pt_BR
dc.subject Inulin pt_BR
dc.subject Jerusalem artichoke pt_BR
dc.subject Soy milk pt_BR
dc.subject Stevia pt_BR
dc.subject.classification Cafeicultura::Processos industriais e novos produtos pt_BR
dc.title Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee pt_BR
dc.type Artigo pt_BR

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