Sensory optimization of formulated coffee mix from pedada seed (Sonneratia caseolaris) and robusta coffee (Coffea canephora)

Abstract

Pedada seed is one of potential anti-oxidant resources of coastal plants which is under-utilized. In this current study, pedada seed was formulated in to Robusta coffee to develop a novel coffee mix. The purpose of this study was to obtain the most ideal formula of pedada-Robusta coffee mix based on sensory evaluation using Just about Right (JAR) analysis of French-press brewed coffee mix. The best coffee mix formula was obtained for the mix of 1:1 proportion between pedada seed and Robusta coffee. There were 18 out of 19 sensory attributes of the best formula that sensorially accepted by the consumer respondents. Those included vegetative aroma, brown sugar aroma, musty aroma, sweet aroma, nutty aroma, cocoa aroma, citrus-fruit aroma, sweet taste, sour taste, body-mouth-feel, mouth-feel strength, nutty flavour, burnt flavour, chemical flavour, citrus-fruit flavour, beany flavour, roasted flavour and sweet flavour. The best pedada-coffee mix was also characterized as having mean particle size of 421.5±19.1 μm, total phenolic content of 21.55±0.21 mg GAE/g, antioxidant activity of 48.60±0.94%, caffeine content of 278.50 ± 4.95 mg/kg, total dissolved solids of 0.4±0.066% and colour with a value of L=17.0±0.0; a=18.6±0.9 and b=23.6±0.9.