Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part C
Sensory evaluation of green coffee beans biscuit, Sev, Namakpara & chocolate at 0, 45, & 90 days
Author(s): Aarzoo Tomar and Dr. Parvinder Kaur
Abstract: Coffee is one of the most widely and popularly consumed beverages in whole of the world because of its aroma and pleasant taste. Many studies have been performed to explain the best possible beneficial effects of consuming coffee on human health and they have shown that coffee exhibits potent antioxidant activity, which is generally due to its polyphenolic content present coffee. Some of the evidences suggest that coffee roasting may change the polyphenolic content present in green coffee beans (e.g., Maillard reaction) and, accompanying their antioxidant activity. The degree of roasting and geographical origin of coffee beans produced affects the CGA content in coffee. Higher the roasting degree, the lower the CGA content as it decomposes with exposure to heat. In present study the recipes for development of biscuit, sev, namakpara & chocolate were made by adding Green Coffee bean powder using 0% as control 5%, 10%, 15 and 20 % and sensory evaluation of these products were done on 0 day, 45 day and 90 day to estimate self life and over acceptability of the product.
Pages: 161-169 | Views: 105 | Downloads: 46
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How to cite this article:
Aarzoo Tomar, Dr. Parvinder Kaur. Sensory evaluation of green coffee beans biscuit, Sev, Namakpara & chocolate at 0, 45, & 90 days. J Curr Res Food Sci 2025;6(1):161-169.
