Vol. 7, Issue 11 (2018)

Author(s):
Yogesh Kumar and Prarabdh C Badgujar

Abstract:
Brown Seaweed (Sargassum wightii) powder was incorporated in coffee in three different concentrations (1%, 3% and 5%) to develop seaweed-coffee infusions. The three developed samples along with the control (coffee with 0% seaweed powder) were subjected to sensory analysis by 14 semi-trained judges. The samples were evaluated on the basis of their aroma, color, taste and overall acceptability. A fuzzy logic approach was administered to rank the samples based on their sensory attributes. A 9-point hedonic scale over the usual 5-point scale was used to increase accuracy in recorded responses. Results of the analysis revealed that lower concentrations of seaweed powder in the beverage had ‘very good’ level of acceptability and was comparable to control.