Gelyn M. Moreno (Author)
Abstract
This study used the experimental research design to investigate the potential of roasted seeds and grain as alternative ingredients for brewed coffee, focusing on formulation, sensory attributes, shelf life, and microbiological safety. Four (4) formulations were developed and evaluated by 110 participants composed of well-trained panelists, teachers, students, coffee shop owners, and community members, using a 9-point Hedonic Scale to assess appearance, aroma, texture, and taste. Treatment D, consisting of equal parts (33.3 g each) of papaya seeds, soybeans, and corn kernels, emerged as the most promising blend. Sensory evaluation revealed no significant differences among the four treatments regarding appearance, aroma, taste, and texture for both the powdered and brewed coffee drink. However, general acceptability ratings varied significantly among treatments. Statistical analysis using SPSS, including mean comparisons and ANOVA, confirmed that while the sensory attributes were similar across all formulations, overall acceptability was influenced by the specific blend used. Microbiological analysis of the final product Treatment D (33.3 g of papaya seeds, soybeans, and corn kernels) showed it to be safe for consumption, with acceptable levels of aerobic plate count, coliforms, yeasts, and molds, and no presence of Salmonella. Shelf-life testing demonstrated strong stability, with no spoilage observed over six months under proper storage conditions. Proximate analysis revealed the coffee substitute to be high in protein and low in fat and moisture, making it a viable option for health-conscious consumers. In conclusion, this alternative coffee blend offers a safe, shelf-stable, and nutritionally beneficial option with acceptable sensory qualities, supporting its potential as a substitute for conventional coffee.
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Keywords: Brewed Coffee Alternative, Sensory Evaluation, Roasted Seeds, Microbial Safety