การวิเคราะหผลทางประสาทสัมผัสของกาแฟถั่วเหลือง

Abstract

The effect of the variety of soybean, temperature and time of roasting on quality and sensory properties on soycoffee were investigated. The soybean cv.CM60 , cv.Local , cv.SJ.2 and cv.SJ.5 were separately roasted with 120 and 150 °C for 15 , 20 and 25 min. The results of research found that, increased in temperature and time of roasting , moisture content and water activity were significantly decreased whereas, color were significantly incresed at the 95% confidence level. Roasting soybean at 150 °C for 25 min resulted in significantly highest darkness of soycoffee. The study on the effect of variety of soybean found that, soybean cv.CM60 , cv.SJ2 and cv.SJ5 could be produce soycoffee that shown in In case of sensory evaluation, roasting soybean cv.CM60 at 150 °C for 25 min resulted in significantly better overall acceptant from consumer (p<0.05). The nutrition value shown that, soycoffee had moisture content 0.26 g , protein 21.15 g , fat 17.59 g , carbohydrate 55.12 g , ash 5.88 g and total energy 570.02 kcal/100 g.