Organoleptic Approach of Drinks Formulations from Coffee and Cocoa Extracts
Sidibe Daouda
Laboratory of Biochemistry and Food Sciences, Training and Research Unit of Biosciences, P.O. Box 582, Abidjan, Côte d’Ivoire.
Coulibaly Adama
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, P.O. Box 1328, Korhogo, Côte d’Ivoire.
Konan N'Guessan Ysidor
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, P.O. Box 1328, Korhogo, Côte d’Ivoire.
Kadjane Assoua Désiré
Laboratory of Biochemistry and Food Sciences, Training and Research Unit of Biosciences, P.O. Box 582, Abidjan, Côte d’Ivoire.
Mahan Makado Romuald
Laboratory of Biochemistry and Food Sciences, Training and Research Unit of Biosciences, P.O. Box 582, Abidjan, Côte d’Ivoire.
Biego Godi Henri Marius
Laboratory of Biochemistry and Food Sciences, Training and Research Unit of Biosciences, P.O. Box 582, Abidjan, Côte d’Ivoire and Department of Public Health, Hydrology and Toxicology, Training and Research Unit of Pharmaceutical and Biological Sciences, Felix Houphouët-Boigny University, P.O. Box 34, Abidjan, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: The current work evaluates some organoleptic characteristics of various formulations from diluted coffee and cocoa extracts.
Study Design: Raw extract produced from Cocoa and Coffee beans, Diluted Extract Formulations processed, and Organoleptic Analyses performed for Sensory profile and Sensory acceptance of the formulations.
Place and Duration of Study: Laboratory of Biochemistry and Food Sciences from Felix Houphouët-Boigny University in Abidjan, between March 2019 and July 2019.
Methodology: Six (6) diluted formulations of coffee extracts (dilutions 1/5, 1/10, and 1/20) and cocoa extracts (dilutions 1/3, 1/5, and 1/8) were prepared using variable amounts of concentrated raw coffee and cocoa extracts and mineral water. The acceptance of these formulations by consumers was thus probed, just as the sensory perception index of their appearance (brown), texture (turbidity), and flavor (sweet, acid, bitter). The sensory assessment was achieved from taster's panels.
Results: The coffee extract dilutions 1/5 to 1/20 were filled invarious coffee aroma (2.58/7 to 3.25/7) and sweetness (0.92/7 to 1.33/7). But the coffee dilution 1/20 has enjoyed 50% tasters and highlighted light brown appearance (2.58/7) and light acid flavor and bitterness (1.92/7 and 2.25/7). The cocoa extract dilutions 1/3, 1/5 and 1/8 exhibited similar and light sweetness of 1/7 to 1.33/7. However, the dilution 1/8 was accepted by 48.33% panellists. It was rated with lightest brown appearance (3.25/7), cocoa aroma (2.67/7), and bitterness (3.08/7), and also moderate acid flavor (2.67/7).
Conclusion: Diluted extract formulations of coffee 3 (dilution 1/20) and cocoa 3 (dilution 1/8) could be used for the formulation of new drinks products.
Keywords: Coffee, cocoa, sensory analysis, diluted extract formulations