Process optimization for the formulation of adlai (Coix lacryma-jobi L. var ma-yuen) coffee

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lerjun M. Penaflor

Abstract

Adlai or Job's tears (Coix lacryma-jobi L.) and Kapeng Barako (Coffea liberica) were utilized for the production of a new coffee mix. This study was conducted to optimize the processing conditions for the formulation of the Adlai coffee. Operating parameters that can be controlled and modeled for the preparation of the coffee were also determined. The roasting temperature (200, 220 and 240 oC), degree of milling (raw, unpolished and polished adlai), and Adlai to Barako ratio (100:0, 75:25, and 50:50) were the factors considered for this experiment. The response variables for this experiment were the aftertaste, aroma, bitterness, body, off-flavor and pH of the brewed coffee. The adlai coffee was optimized using Box-Behnken design. Quality scoring was done to evaluate the 15 experimental combinations of the adlai coffee. The two established optimum combinations were roasted at 240 oC using unpolished adlai with 56:44 and 52:48 Adlai to Barako ratio, respectively. Verification process showed that experimental values were lower than the predicted values for the responses. Overall, adlai coffee was successfully developed and optimized and it is highly acceptable to the consumers.

Language

English

Call Number

LG 993.5 2015 F61 /A96

Notes

status: in process

loc: UPLB Main Library Cataloging Section

Document Type

Thesis

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