Utilization of civet coffee (Coffee arabica var. catimor) rejects in combination with malunggay (Morringa oleifera) for the production of civet-moringa coffee concoction / Sheena Justy Marie C. Domingo
Domingo, Sheena Justy Marie C.
Utilization of civet coffee (Coffee arabica var. catimor) rejects in combination with malunggay (Morringa oleifera) for the production of civet-moringa coffee concoction / Sheena Justy Marie C. Domingo - 2010 - 87 leaves
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
A study on the utilization of civet coffee peaberry in combination with malunggay for the production of civet-moringa concoction was conducted. Three formulations of moringa-2.35%, 5% and 7.35%, were tried and evaluated by 20 panelists. Using Friedman's test no significant difference among three formulations was identified. Formulation with 7.35% moringa was used for the production of the final product which was added with three different amount of sugar--5.25g.,and 10.5g and 15.75g, for every 250 ml of the concoction. Using gain Friedman"'s test, no significant difference among the three amount of sugar was identified hence smallest amount was used for the sensory evaluation of the final product., 9-Hedonic scale rating was used by 60 panelist and using frequency distribution and percentiles the obtained general acceptability of the final product was high from both black coffee and non-black coffee drinkers. MSI curve of the final product illustrates its low hyrogroscopity directing its critical moisture content which ranges from .03846 to 0.03249 g H2)/g solids at 30% to 40% RH. Through FRAPassay, the antioxidant capacity of the final product was determined. Using Mann-Whitney U test, it shows that antioxidant capacity of civet-moringa-654.58 uml Fe/L sample is significantly different form the control (without moringa)-536.89 umol Fe/L sample. Thereby, 250 ml brewed civet-moringa using 10 g generates antioxidants that has capacity of 536.89 umol Fe/L sample. The product is a rare functional coffee concoction, which more importantly, is nutritious and healthy.
Peaberry
Civet
Roasting
Moringa
Sensory evaluation
Antioxidant
Undergraduate Thesis --FST200,
Utilization of civet coffee (Coffee arabica var. catimor) rejects in combination with malunggay (Morringa oleifera) for the production of civet-moringa coffee concoction / Sheena Justy Marie C. Domingo - 2010 - 87 leaves
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
A study on the utilization of civet coffee peaberry in combination with malunggay for the production of civet-moringa concoction was conducted. Three formulations of moringa-2.35%, 5% and 7.35%, were tried and evaluated by 20 panelists. Using Friedman's test no significant difference among three formulations was identified. Formulation with 7.35% moringa was used for the production of the final product which was added with three different amount of sugar--5.25g.,and 10.5g and 15.75g, for every 250 ml of the concoction. Using gain Friedman"'s test, no significant difference among the three amount of sugar was identified hence smallest amount was used for the sensory evaluation of the final product., 9-Hedonic scale rating was used by 60 panelist and using frequency distribution and percentiles the obtained general acceptability of the final product was high from both black coffee and non-black coffee drinkers. MSI curve of the final product illustrates its low hyrogroscopity directing its critical moisture content which ranges from .03846 to 0.03249 g H2)/g solids at 30% to 40% RH. Through FRAPassay, the antioxidant capacity of the final product was determined. Using Mann-Whitney U test, it shows that antioxidant capacity of civet-moringa-654.58 uml Fe/L sample is significantly different form the control (without moringa)-536.89 umol Fe/L sample. Thereby, 250 ml brewed civet-moringa using 10 g generates antioxidants that has capacity of 536.89 umol Fe/L sample. The product is a rare functional coffee concoction, which more importantly, is nutritious and healthy.
Peaberry
Civet
Roasting
Moringa
Sensory evaluation
Antioxidant
Undergraduate Thesis --FST200,