Journal article
Consumer Acceptance of a Polyphenolic Coffee Beverage
Journal of food science, Vol.81(11), pp.S2817-S2823
11/2016
Handle:
https://hdl.handle.net/2376/110270
PMID: 27706814
Abstract
The objective of this study was to determine if Chardonnay grape seed pomace (GSP), a waste stream of wine production, could be used as a functional ingredient in brewed coffee. Two consumer panels were conducted to assess the acceptance of coffee at coffee replacement (w/w) values of 0% (control), 6.25%, 12.50%, 18.75%, or 25% GSP. The 1st consumer panel (n = 80) assessed the coffee samples served “black.” The 2nd panel (n = 67) assessed the coffee samples with adjustment (that is, sweeteners, milk, and cream) options available. Consumer sensory evaluation involved evaluating the 5 treatments individually for acceptance of appearance, aroma, taste/flavor, and overall acceptance using a 9‐point hedonic scale. A check‐all‐that‐apply questionnaire surveyed the sensory attributes describing aroma, appearance, and taste/flavor of the samples. Oxygen radical absorbance capacity was used to measure the effects of antioxidant levels in GSP coffee samples. Results showed that GSP could be added at 6.25% replacement without significantly affecting the overall consumer acceptance of coffee compared to the control (0% GSP). Above 6.25% GSP supplementation, the coffee beverage was described as more tan, milky, watery/dilute, and mild, and was generally less accepted by the consumers. GSP also increased the antioxidant capacity of the coffee compared to the control (0% GSP), with no significant differences among replacement values. Therefore, 6.25% GSP replacement is recommended for creating coffee beverages acceptable to consumers. Further in vivo investigation may substantiate the free‐radical scavenging capacity of GSP coffee and its potential health benefits.
Practical Application
This study found that in a coffee beverage, the replacement of 6.25% of coffee with grape seed pomace was acceptable to consumers and may potentially function as an antioxidant. These results would be useful in the development of a new coffee beverage, in addition to developing other avenues for use of grape seed pomace.
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Details
- Title
- Consumer Acceptance of a Polyphenolic Coffee Beverage
- Creators
- Thuy Nguyen - Washington State UnivMeredith Kuchera - Washington State UnivKatie Smoot - Washington State UnivCharles Diako - Washington State UnivBeata Vixie - Washington State UnivCarolyn F Ross - Washington State Univ
- Publication Details
- Journal of food science, Vol.81(11), pp.S2817-S2823
- Academic Unit
- Food Science, School of
- Number of pages
- 7
- Identifiers
- 99900547174001842
- Language
- English
- Resource Type
- Journal article