Development and Evaluation of Recipes enriched with Green Coffee Powder

Original Research Article

Abstract

The present piece of research was an attempt to develop some Indian recipes enriched with Green coffee powder. Four recipes namely fried idli, thalipeeth, upma tikki and besan chilla were prepared. All four products were prepared with different levels of incorporation (i.e. 1g, 2.5g & 5g respectively) of green coffee powder by the standard method of preparation. Rec- ipes prepared with incorporation of green coffee powder were evaluated for it's sensory characteristics using a scorecard having nine points that the mean score obtained for all the characteristics of all the variants of fried idli varied from 6.2 to 7.5. Similarly the mean score obtained for all the variants of thalipeeth varied from 6 to 6.9. These scores rank the recipes between liked slightly to liked very much on a 9 point hedonic scale. In the case of Upma tikki, the mean scores were between 6 to 6.9. However, the mean score obtained for all the samples of besan chilla varied from 6.3 to 7.1. These scores rank between like slightly to like very much. It can be inferred from the above results that the green coffee powder incor- porated recipes were acceptable, therefore it can be added in various recipes to get it’s beneficial effects.