Sensory analysis of microwave‐roasted fenugreek and coffee blend

Abstract

Fenugreek is one of the well‐known legumes, used for its antimicrobial, antioxidant, nutritional, and pharmaceutical properties. It was aimed to obtain coffee by blending microwave (600 W)‐roasted fenugreek with coffee arabica and to determine the best roasting conditions (2 and 4 min), and blending ratios (20% and 50%) for fenugreek seeds by consumer sensory analysis. A voluntary, minimal‐trained consumer panel of 80 panelists was conducted. Coffee from roasted Arabica beans (100%) was used as a control. Cronbach's alpha values of 67.2% and 90.9% were obtained for the reliability of the first and second parts of the survey, respectively. The attributes “brown” color, “burnt,” and “bitter” taste, and “astringent” texture were significantly different between samples (p < 0.05), whereas oily appearance, green color, coffee, green/vegan, fruity, sour, sweet, nutty, caramel, cacao, caffeine and creamy flavor, and viscosity sensation were statistically the same. The Tamhane T2 post hoc test showed that the color of the control sample was more brownish, whereas the 50% blend of 4 min roasted fenugreek had a more burnt, bitter, and astringent taste. Appreciation scores for taste/aroma, appearance, and mouthfeel also differed significantly between samples, whereas odor was rated as the same by panelists. This study shows that sample with 20% mixture of fenugreek roasted for 4 min at 600 W had statistically the same scores as the control sample in terms of odor, appearance, aroma, taste, and mouthfeel. These findings were also supported by physical and antioxidative quality measurements such as color, pH, moisture content, total phenolic content, and antioxidant activity.

Psyllium and okra mucilage as co-carrier wall materials for fenugreek oil encapsulation and its utilization as fat replacers in pan bread and biscuit production

“…Regarding the above mentioned observations, fenugreek oil can be implemented in food and pharmaceutical industries [ [54] , [55] , [56] ]. Despite of these advantages of fenugreek oil, there are many challenges for applying fenugreek oil in food products, such as the bitter taste and strong nasty smelling of oil [ 43 , 57 ]. Therefore, the present study aimed to study the application of okra or psyllium mucilage in combination with gum Arabic and whey protein as carrier wall materials for fenugreek oil encapsulation to mask the bitter taste of fenugreek oil and to protect the unsaturated fatty acids.…”