Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder
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.
Key words: Canistel fruit; fruit coffee drink; preference mapping; sensory profiling.
ADAWIYAH, D. R.; TJIPTOPUTRI, O. M.; LINCE, L. Sensory profile of table-top sweeteners by Rate-All-That-Apply (RATA) Method. Indonesian Journal of Food Quality, 7(1):38-45, 2020.
AMINULLAH, A. et al. Physical quality of wet noodles from fully-ripe canistel flour. Jurnal Agroindustri Halal, 6(2):172-180, 2020.
ARES, G. et al. Evaluation of rating-based variant check-allthat-apply question: Rate-All-That-Apply (RATA). Food Quality and Preferences, 36:87-95, 2014.
ASIOLI, D. et al. Consumer preferences for iced coffee determined by conjoint analysis: An exploratory study with Norwegian consumers. International Journal of Food Science & Technology, 49(6):1565-1571, 2014.
BHUMIRATANA, N.; ADHIKARI, K.; CHAMBERS, E. Evolution of sensory aroma attributes from coffee beans to brewed coffee. Lebensmittel Wissenschaft und Technologie – Food Science and Technology, 44(10):2185-2192, 2011.
BROWN, J. A. et al. Non-dairy creamers comprising protein hydrolysate compositions and method for producing the non-dairy creamers. International Patent No. WO 2010/065790 A1. Available in: https://patents.google.com/patent/WO2010065790A1/en. Access in: May 31, 2023.
BUFFO, R. A.; CARDELLI-FREIRE, C. Coffee flavour: An overview. Flavour and Fragrance Journal, 19:99-104, 2004.
COSTA, T. S. A. et al. Carrotenoids composition of canistel (Pouteria campechiana (Kunth) Bachni). Revista Brasileira de Fruticultura, 32(3):903-906, 2010.
DEMURA, S. et al. Gender differences in coffee consumption and its effects in young people. Food and Nutrition Sciences, 4:748-757, 2013.
DE VIVO, A. et al. Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder. Journal of Food Composition and Analysis, 114:104779, 2022.
DOOLEY, L. et al. The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Quality and Preference, 21(4):394-401, 2010.
DRAKE, M. A. et al. Detrmination of the sensory attributes of dried milk powders and dairy ingredients. Journal of Sensory Studies, 18(3):199-216, 2007.
ECHAVARRIA, A. P.; PAGAN, J.; IBARZ, A. Melanoidins formed by maillard reaction in food and theirbiological activity. Food Engineering Reviews, 4(4):203-223, 2012.
FRANK, O. et al. Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS. Journal of Agricultural and Food Chemistry, 55(5):1945-1954, 2007.
FRANK, O.; ZEHENTBAUER, G.; HOFMANN, T. Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds. European Food Research and Technology, 222(5-6):492, 2006.
GAO, C.; TELLO, E.; PETERSON, D. G. Identification of coffee compounds that suppress bitterness of brew. Food Chemistry, 350:129225, 2022.
GEEL, L.; KINNEAR, M.; KOCK, R. D. Relating consumer preferences to sensory attributes of instant coffee. Food Quality and Preference, 16(3):237-244, 2005.
GINZ, M.; ENGELHARDT, U. H. Identification of prolinebased diketopiperazines in roasted coffee. Journal of Agricultural and Food Chemistry, 48(8):3528-3532, 2000.
GOWER, J. C.; LUBBE, S. G.; LE ROUX, N. J. Understanding biplots. John Wiley & Sons, London, 2011. 463p.
HOSSAIN, A.; KARIM, M.; JUTHEE, S. A. Postharvest physiological and biochemical alterations in fruits: A review. Fundamental and Applied Agriculture, 5(4):453-469, 2020.
INTERNATIONAL COFFEE ORGANIZATION. World coffee consumption. Available in: http://www.ico.org/prices/new-consumption-table.pdf. Access in: May 31, 2023.
KANDASAMY, P.; VARADHARAJU, N. Assessment of biochemical characteristics of foam-mat dried papaya powder. International Journal of Agricultural and Food Science, 4(1):54-58, 2014.
KĀRKLIŅA, K.; KAMPUSE, S. Influence of different coffee brewing methods on the biochemical composition of fruit juice and coffee drink. Proceedings of the Latvian Academy of Sciences. Section B: Natural, Exact and Applied Sciences, 75(6):469-475, 2021.
KHAKIM, L. Efek pemberian kopi terhadap glukosa darah dan laktat darah selama dan sesudah aktivitas fisik submaksmimal. Jurnal Sport Science, 5(2):140-143, 2015.
KONG, K. W. et al. Total phenolics and antioxidant activities of Pouteria campechiana fruit parts. Sains Malaysiana, 42:123-127, 2013.
KREPPENHOFER, S.; FRANK, O.; HOFMANN, T. Identification of (furan-2-yl) methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee. Food Chemistry, 126(2):441-449, 2011.
LANEROLLE, M. et al. The carotenoids of Pouteria campechiana (Sinhala: ratalawulu). Journal of the National Science Foundation of Srilanka, 36(1):95-98, 2008.
LANG, R. et al. Mozambioside is an arabica-specific bitter-tasting furokaurane glucoside in coffee beans. Journal of Agricultural
and Food Chemistry, 63(48):10492-10499, 2015.
MEHRAJ, H. et al. Plant physiology and fruit secondary metabolites of canistel (Pouteria campechiana). World Applied Sciences Journal, 33(12):1908-1914, 2015.
MIRANDA, A. M. et al. Association between coffee consumption and its polyphenols with cardiovascular risk factors: A population-based study. Nutrients, 9(3):276, 2017.
MORGAN, A. et al. Recent developments in foam-mat drying. Food Technology, 15:37-39, 1961.
MORTON, J. F. Fruits of warm climates. Echo Point Books & Media, Miami, 2013. 517p.
MOSKOWITZ, H. R. Base size in product testing: A psychophysical viewpoint and analysis. Food Quality and Preference, 8(4):247-255, 1997.
NURAZIZAH, I.; NUR’UTAMI, D. A.; AMINULLAH. Application of check-all-that-apply (CATA) in sensory profile assessment of arabica dark roast and black pepper mixed coffee. Future of Food: Journal on Food, Agriculture and Society, 9(4):1-12, 2021.
PADILLA, D. J. et al. Development of a healthy, nutritious, and delicious tiesa (Pouteria campechiana). University Research Journal, 18(2):169-178, 2015.
PARAGADOS, D. A. Acceptability of canistel (Lucuma nervosa A.DC) fruit flour in making cookies. Asia Pasific Journal of Multidiciplinary Research, Batangas, 2(1):66-73, 2014.
PERTIWI, S. R. R. et al. Application of non-gluten canistel (Pouteria campechiana) flour-maizena-mocaf-tapioca composite on the processing of steamed brownies. Jurnal Agroindustri Halal, 4(2):153-161, 2018.
PERTIWI, S. R. R.; AMINULLAH; SUPRAYATMI, M. Eksplorasi potensi buah campolay (Pouteria campechiana) sebagai sumber tepung non-gluten. (Report). Universitas Djuanda, Bogor. Available in: https://drive.google.com/file/d/1DgqCYQbcWuqXuT9s
OyHyLkNqzf1AGlqF/view?usp=sharing. Access in: May 31, 2023.
PERTIWI, S. R. R.; NURHALIMAH, S.; AMINULLAH, A. Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics. Brazilian. Journal of Food Technology, 23:e2019056, 2020.
PERTIWI, S. R. R. et al. Optimization on formulation of foamed overripe canistel powder using response surface methodology. Revista Brasileira de Fruticultura, 42(3):e-145, 2020.
PERTIWI, S. R. R. et al. Effect of heat-moisture treatment on the physicochemical properties of native canistel starch. Food Science and Technology, Campinas, 42:e103921, 2022.
PRAKOTMAK, P.; SOPONRONNARIT, S.; PRACHAYAWARAKORN, S. Modelling of moisture diffusion in pores of banana foam mat using a 2-D stochastic pore network: Determination of moisture diffusion coeficient during adsorption process. Journal of Food Engineering, 96:119-126, 2010.
PUSPITA, D. et al. Utilization of canistel (Pouteria campechiana) into butter as a vitamin a supplement. Jurnal Dunia Gizi, 1(2):84-91, 2018.
RAJKUMAR, P. et al. Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer. Journal of Food Engineering, Essex, 79:1452-1459, 2007.
REHM, C. D. et al. Coffee consumption among adults in the United States by demographic variables and purchase location: Analyses of NHANES 2011–2016 data. Nutrients, 12:2463, 2020.
ŠEREMET, D. et al. Antioxidant and sensory assessment of innovative coffee blends of reduced caffeine content. Molecules, 27:448, 2022.
SUTRISNO, E. T.; ARIEF, D. Z.; OKTAPIANI, T. Karakteristik tepung campolay (Pouteria campechiana) untuk biskuit dengan variasi tingkat kematangan dan suhu blansing. Pasundan Food Technology Journal, 5(2):111-121, 2018.
UTAMA, A. P. et al. Influences of product attributes and lifestyles on consumer behavior: A case study of coffee consumption in Indonesia. Journal of Asian Finance, Economics and Business, 8(5):0939-0950, 2021.
WIJAYA, L. Studi branding potitioning toko kopi kekinian di Indonesia. Jurnal Ekonomi dan Bisnis, 8(1):78-85, 2021.
WILSON, R. A. et al. Foam mat drying characteristics of mango pulp. International Journal of Food Science and Nutrition Engineering, 2(4):63-69, 2012.
YU, J. M. et al. Analysis of volatile compounds in coffee prepared by various brewing and roasting methods. Foods, 10:1347, 2021.
How to Cite
LicenseCopyright (c) 2023 Coffee Science - ISSN 1984-3909
Os direitos autorais dos artigos publicados nesta revista pertencem aos autores, com os primeiros direitos de publicação pertencentes à revista. Como os artigos aparecem nesta revista com acesso aberto, eles podem ser usados livremente, com as devidas atribuições, em aplicativos educacionais e não comerciais.