Organoleptic Approach of Drinks Formulations from Coffee and Cocoa Extracts

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.