SENSORY QUALITY OF COFFEE-LIKE BEVERAGE MADE FROM MUNG BEANS [Vigna radiata (L.) R. Wilczek]
PDF

Keywords

sensory attributes
coffee
consumer preference
coffee marketability

Abstract

Mungbean is a common commodity in the Philippines with limited use as a consumer good. Hence, this study aimed to develop a coffee-like beverage from mungbeans.  Specifically, it aimed to evaluate the sensory quality of the product as affected by different roasting time, as well as assess its acceptance to consumers.  A single factor experiment arranged in Completely Randomized Design (CRD) in two replications with six treatments (10, 15, 20, 25, 20, and 35 minutes) of the varying roasting time were used.  Sensory evaluation was done to determine the acceptability of the product in terms of color, aroma, sweetness, and bitterness using a sensory panel. Acceptability ratings of the sensory attributes were subjected to Analysis of Variance (ANOVA).  The consumer acceptance test was subjected to the chi-square test.  ANOVA showed that the different levels of roasting time had no significant effect on the acceptability of the product.   The consumer preference test showed that 52% of the consumers preferred the product, while 48% preferred its commercial product. The study revealed that the formulated product could compete in the market.

PDF

References

Ahmed, M., Siraj, M., & Mohammed, S. (2015). Marketing practices and challenges of mung bean in Ethiopia Amhara Regional State: North Shewa Zone in focus. African Journal of Marketing Management, 9(4), 35-45.

Bhumiratana, N., Adhikari, K., & Chambers, E. (2011). Evolution of sensory aroma attributes from coffee beans to brewed coffee. Food Science and Technology, 44(10), 2185-2192.

Blumberg, S., Frank, O., & Hoffman, F. (2010). Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentration of bitter compounds in coffee brews. Agricultural Food Chemistry, 58(6), 3720-8. DOI: 10.1021/jf9044606.

Caporaso, N., Whitworth, M.B., Cui, C. & Fisk, I.D. (2018). Variability of single bean coffee volatile compounds of Arabica and Robusta roasted coffees analysed by SPME-GC-MS. Food Research International, 108(June 2018), 628-640.

Chung, H.S., Kim, D.K., Youn, K.S., Lee, J.B. & Moon, K.D. (2013). Optimization of roasting condition according to antioxidant activity and sensory quality of coffee brews. Food Science and Biotechnology 22(1): 23-29.

Ganesan, K., & Yu, B. (2018). A critical review of phytochemical profile and health-promoting effects of mungbean (Vigna radiata). Food Science and Human Wellness 7(1) March 2018:11-33.

Garsano, N. P. (2014). Physico-chemical properties and sensory quality of coffee like beverage from Taro (Colocasia esculenta). Undergraduate Thesis, Visayas State University, Philippines.

Gibson, E.L. (2006). Emotional influences on food choice: Sensory, physiological, and psychological pathways. Physiological Behavior 89(1), 53-61. http://ncbi.nlm.nih.gov

Hernandez, J.A., Heyd, B., Irles, C., Valdovinos, B. & Trystram, G. (2007). Analysis of the heat and mass transfer during coffee batch roasting. Journal of Food Engineering, 78(4), 1141-1148.

Huzar, T. (2019). Health benefits of mung beans. Medical News Today. www.medicalnewstoday.com

Kole, C. (2007). Pulses, Sugar 8and Tuber Crops. Springer-Verlag , Berlin Heidelberg

Lee, K.G. & Shibamoto, T. (2000). Antioxidant properties of aroma compounds isolated from soybeans and mung beans. Journal of Agricultural and Food Chemistry, 48(9):4290-4293.

Nair, R.M., Yang, R., Easdown, W.J., Thavarajah, D., Thavarajah, P., D’A Hughes, J. & Keatinge, J.D.H. (2013). Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health. Journal of the Science of Food and Agriculture, 93(8), 1805-1913.

Nicoli, M.C., Anese, M., Manzocco, L.. & Lerici, C.R. (1997). Antioxidant properties of coffee brews in relation to the roasting degree. Food Science and Technology, 30, 292-297.

Youn, K.S. & Chung, H.S. (2012). Optimization of the roasting temperature and time of coffee-like beverage using the response surface methodology. Food Science and Technology, 46(1), 305-310.

The copyright holder is the Innovative Technology & Management Journal, Eastern Visayas State University, Tacloban City, Philippines.