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

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