Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee

Abstract

Chicory root coffee currently gains popularity as a coffee substitute because of its health benefits. The purpose of this research is to develop ready-todrink healthy mixture of chicory and coffee (RDHCC) products. Fifteen trained panelists were invited to evaluate the aroma intensity 6 ratios of chicory and coffee mixture by sensory rating scales on a straight line at the distance of 150 mm. The ratio of 2:3 of chicory and coffee had the highest rating. The ratio was further used for development of RDHCC recipes consisting of chicory-coffee mixture, coffee creamer and sugar. Nine recipes were evaluated by 9-point hedonic scale with twenty trained panelists, and the best recipe was obtained from the ingredients of 15% chicory-coffee mixture, 32.5% coffee creamer and 52.5% sugar. Other ingredients were investigated to replace coffee creamer, and soybean milk powder had the highest overall liking score (7.45±0.94) and it was not significant different from 8.15±1.09 of coffee creamer. Other sweeteners were included in the recipe to replace sugar, and stevia extract had the highest overall liking score (7.30±1.00), which was not different from 7.45±0.94 of sugar. Herbs were finally incorporated into the RDHCC recipe, and cordyceps (Cordyceps militaris) had the highest overall liking score (7.15 ± 1.04), which was not different from that of the original recipe without herb. The RDHCC products developed by the project are promising for commercialization to serve the demand for coffee with low calorie, low caffeine intake and health benefits.

Investigating the effect of consuming soft drinks on the liver and kidney functions of a sample from the Iraqi community

“…Coffee is made from the coffee tree, which is an evergreen tree with red-colored fruits when ripe, and contains ingredients that may be harmful to health, such as caffeine. However, one of the latest scientific researches indicated a decrease in the percentage of people with type 2 diabetes among those who drink coffee, especially coffee without coffee, and caffeine [14]. As for coffee, its effects on health vary between positive and negative effects, and based on the data currently available, there is not enough evidence to encourage coffee consumption or to encourage abstinence from it, Genetic factors, sex, age and environmental factors [15].…”