28 tmrouaive Technology and Management Joural Volume 2 (2019) SENSORY QUALITY OF COFFEE-LIKE BEVERAGE MADE FROM MUNG BEANS [Vigna radiata (L) R. Wilczek] ‘Neslie P. Gayas and Lynette C. Cimafranca* "Visayas State University, Visca, Baybay City, Leyte Iynette.cimafranca@vau.edu.ph Abstract ‘Mungbean is a common commodity in the Philippines with limited use as a consumer good. Hence, this study aimed to develop a coffec-like beverage from mungbeans. Specifically, it aimed to evaluate the sensory quality of the product as affected by different roasting time, as well as assess its acceptance 10 consumers. A single factor experiment arranged in Completely Randomized Design (CRD) in two replications with six treatments (10, 15, 20, 25, 20, and 35 minutes) of the varying roasting time were used. Sensory evaluation was done to determine the acceptability of the product in terms of color, aroma, sweetness, and bitterness using a sensory panel. Acceptability ratings of the sensory attributes were subjected to Analysis of Variance (ANOVA). The consumer acceptance test was subjected to the chi-square test. ANOVA showed that the different levels of roasting time had no significant effect on the acceptability of the product. The consumer preference test showed that 52% of the consumers preferred the product, while 48% preferred its commercial product. The study revealed that the formulated product could compete in the market. Keywords: sensory attributes, coffee, consumer preference, coffee marketability Introduction Mung bean is a common crop in the Philippines that can be easily planted in any type of land, This commodity can be considered underutilized because the application of the crop as consumer goods is. not extensive. Producing innovative mung bean product that is readily available to the average consumer in grocery shelves may maximize the consumption of beneficial components of the crop such as nutrients and vitamins, including dietary fiber. According to Kole (2007) and Huzar (2019), mung beans contain Vitamin K, B2, B9, B3, BS, B1, and B6. On the other hand, the commodity contains significant amounts of copper, iron, manganese, zinc, phosphorus, magnesium, potassium, calcium, and sodium (Kole, 2007}. Iris also a good source of antioxidants and phytochemicals (Ganesan and Yu, 2018), while for macronutrients, mung bean can provide a significant amount of protein and carbohydrates of about 240 g. kg-1, and 630 g, kg-l, respectively (Kole, 2007; Nair et al., 2013). Although nutritionally valuable, it has a currently low level of consumption in the market because consumers have limited knowledge about its nutritional value, Ahmed et al. (2015) agree that the awareness problem is responsible for the low level of demand in the local market. Moreover, processors do not even know how to use it from an industrial perspective. There is not much use of the commodity other than a low-cost viand for Filipinos. To increase the value of the commodity, it has to be used as a raw material ina food product with high marketable value such as coffe-like beverages. Coffee beverages are not made solely from coffee beans. Coffee-like beverages made from maize (Youn & Chung, 2012}, taro (Garsano, 2014), jackfruit seeds, and other plants have already been explored and has been used as an alternative to coffee beans. Hence, this study was undertaken to explore the processing potential of mung bean into a coffee-like beverage. Specifically, it aimed to evaluate the sensory {qualities and acceptability of the product and assess its acceptance to a wider range of consumers, If mung. bean is viable for coffee-like beverage production, itis expected that the market value of the forenamed crop will increase, and shal likewise enhance the economic status of mung bean farmers. Methods Product Processing Roasting of mung bean was done using the traditional pan roasting method wherein about 375 g of mung beans were placed in a pan and cooked in a stove under medium fire (21600C), monitored using a shermocouple at varying time of roasting (10, 15, 20, 25, 30 and 35 minutes). After roasting, the roasted mung beans were placed in a clean container and allowed to cool at room temperature. ‘Then, it wasSensory Quality of CoferLike Beverage made rom tung Beans [Vigna radia ()R. Wile) 29 subjected to the grinding process using a high-speed multifunctional grinder and was sieved using a 120 mesh size sieve. Coffee-like Beverage Preparation The mung bean coffee-like beverage was prepared by adding 100 g of mung bean powder and 100 g ‘of sugar in a 2000 ml of boiled water. ‘The mixture was re-boiled for two (2) minutes, mixed, and was subjected to analyses. Experimental Design AA single factor experiment arranged in Completely Randomized Design was used in this study with six (6) treatments varying the time of roasting (10, 15, 20, 25, 30, and 35 minutes). The experiment was cartied out in two (2) replications. Table 1. Different roasting time of mung beans TREATMENTS ROASTING TIME (minutes) Ty 10 tb 15 tb 20 Te 25 Ts 30 Ts 35 Sensory Evaluation Sensory evaluation of the coffc-ike beverage samples was conducted to determine the acceptability of the product in terms of color, aroma, bitterness, sweetness, and general acceptability using the combination of descriptive scoring and 9-point Hedonic Rating Scale. The coffee-like beverage samples were individually poured in a clean container before they were presented and evaluated by 32 student panelists of the Department of Food Science and Technology (DST, Visayas State University (VSU, Visca, Baybay City, Leye, Two replications were done Consumer Acceptability Test TThe treatment with the highest general acceptability rating perceived by the sensory panelists was subjected to consumer acceptance test to determine consumers’ reactions towards the product. Consumers (100 pax} were presented with two (2) samples and were asked to rate the best formulation and its commercial counterpart based on their own judgment, Statistical Analysis, Data obtained from the sensory evaluation were subjected to Analysis of Variance (ANOVA) using Statistica 6 Software, The consumer preference test was subjected to a chi-square test to compare the expected value and the consumers’ preference, Results and Discussion Sensory Evaluation The different treatments of mung bean coffee-like beverage were subjected to sensory evaluation to determine the products’ description and acceptability. The parameters considered were color, aroma, bitterness, sweetness, and general acceptability. Table 2 presents the sensory descriptions of the samples, while Table 3 summarizes the acceptability scores of the different sensory parameters evaluated. Color Color holds a significant impact on overall food quality. It affects consumer judgment of other sensory characteristics such as flavor, sweetness, and saltiness as well as being an important predictor of non-sensory quality attributes The color of the coffee-like powder was described as light brown to dark brown (Fig. 1). The brown color of the mung bean coffee-like heverage was observed to intensify as the levels of roasting time increases (Table 2). In beans, the darkening of the commodity is due to Maillard and pyrolytic reactions30 terouaive Technology and Management Joural Volume 2 (2018) shat take place gradually during roasting (Hernandez ct al, 2007). Similarly, mung beans were obscrved to have the same effect too. Mean acceptability scores (Table 3) reveal that as the levels of roasting time increases, the color acceptability of the product increases. Increasing the roasting time of the product, the darker it gets (Table 3), making it more appealing to the panelists. Even though there has been a difference in the physical color of mung bean powder, statistical analysis, however, reveals that roasting time (10 to 35 minutes) did not affect the color acceptability of the product (Table 3). The consequent color acceptability ranges from 7.0 to 7.25, which corresponds to “like moderately” in the 9-point Hedonic scale (Table 3). ‘The result of this study is differene from the results of the studies made by Youn and Chung (2012) and. ‘Chung et al. (2013), which reported that roasting conditions affects the color of their respective treatment samples, Figure 1. Photograph representation of the color of mung bean powder ‘Table 2, Summary ofthe sensory deserptons for mung bean cofleostke beverage TREATMENT ‘coLor AROMA SWEETNESS, [BITTERNESS 1 Light brown Moderately perceptible Slightly to moderately Slighly biter rmungbean sweet Brown Slightly perceptible Stihl swest Sighly biter Mungbean Dak brown Slightly porepible Slightly to just rmungbean Fiat sects u Brown Slightly perceptible sight Just right dark brown mninghsan Sweetness bitterness t Browne Slighly poreptible Sig swoet ase ight darkbrown ———mnungbsan iitemese T Dark brown Moderately percpible Slightly to jus Just right ungbean Fight sweeness itemess ‘Table. Mean acca eating ofthe ANOVA rest n Dostsaos9 oxtssn9k TORII TUTRELOR? Toso n 226Ss0840 712S:097 7425102 TASKELO TL ATBNOSSensory Quality of CoferLike Beverage made rom tung Beans [Vigna radia ()R. Wile) 31 Aroma Aromatic and other volatile compounds contribute to the aroma of the mung bean coffee-like beverage, similar to other commodities like coffee beans. Mung bean’s major aroma constituents were hexanol, benzyl alcohol, O-butyrolactone, 2-methyl-2-propenal, and pentanol (Lee & Shibamoto, 2000), and the typical aroma of roasted products, specifically coffee are formed during roasting. According to Nicoli etal. (1997), the aroma of coffee beans is contributed by the reaction of proteins and sugars as well as the degradation of other compounds. The same explanation could be associated with roasted mung beans, but with varying intensity pertinent to roasting time, Baggenstoss et al. (2008), Franca et al. (2009), ‘Moon & Shibamoto (2009) and Poison et al. (2016) as cited by Caporaso et al. (2018) reported as well that the roasting. process, the temperature and time profile (not only roasting time) affects the aroma composition of roasted coffee. In this experiment, the roasting time of 10 to 35 minutes at approximately 1G0IC temperature did not affect the acceptability of the product’s aroma based on panelists’ perception, which is more or less the same across treatments (Table 3). This could probably be due to time and temperature schedule that is too low that any difference couldn't be perceived. According to Youn and Chung (2012), the quality of the maize beverage is significantly affected by the roasting conditions. Moreover, the forenamed authors reported that the most important factor is temperature, and the optimum schedule was 2070C at 24 minutes ‘The sensory evaluation results of the coffee-like beverage made from mung beans revealed no significant difference among treatment samples in terms of aroma acceptability. The range of values is 6.8 to 7.14 (Table 3), which corresponds to “like slightly” to “like moderately” in the 9-point Hedonic rating scale, The disclosed insignificant effect on aroma acceptability means that even at the highest time of ng. on the commodity, the product rendered acceptable, and was expected to have equal or no notable difference than those with the lower time of roasting, The result presented in Table 2 shows that mung. bean aroma was slightly perceived by the panelists, while others moderately perceived the forenamed Sweetness Sweetness, according to Gibson (2006), is similar to other sensory cues that can improve mood and help mitigate the effects of stress via brain opioidergic and dopaminergic neurotransmission (Gibson, 2006}. I is also an important sensory parameter that can affect the overall quality of the product. ‘The sweetness acceptability of the product ranges from 6.9-7.1, which corresponds to "like slightly” to “like moderately" in the 9-point Hedonic rating scale. Higher roasting time results in a more acceptable product than the comparative product with shorter roasting time. This probably means that the panelists have a preference for less sweet-tasting treatment samples. Table 3 reflects that the panelists describe the slight sweet taste in the majority of the treatment sample, but in the light roast sample (TI), some were able to describe it as moderately sweet. This is in agreement with Bhumigatana et al. (2011), who reported that sweeter taste was perceived in lightly roasted coffee beans. Sugar plays an important role in roasting, especially during the Maillard reaction and browning process. Heat and its intensity are important factors as well (Youn & Chung, 2012). The result of the ‘chemical reaction happening during roasting affects the sweetness perception of the product, However, in this study varying roasting time from 10-35 minutes did not significantly affect the acceptability of the product relative to sweetness, which means that any time of roasting between 10 to 35 minutes at 160! ‘could most likely he perceived the same by the panelists in terms of sweetness Bitterness Bitterness was also perceived in roasted mung bean, similar to coffee beans. Blumberg et al, (2010) narrated that the important chemical change occurring in roasting is the breakdown of chemicals called chlorogenic acids, which changes into other chemicals such as cholorgenic acid lactones and phenylindanes.. ‘The forenamed author further reported that the phenylindanes is the result of the further breakdown of the lactones, which are believed co be involved in the bitterness of coffee, Table 3 presents the mean acceptability scores relative to the panelists’ acceptance towards bitterness of the mung bean powder made into a coffee-like beverage. Statistical results show that increase time of roasting did not significantly affect the acceptability of the forenamed parameter. This means that the panelists perceived bitterness (acceptability) as the same, regardless of roasting time (10 to 35 minutes). Acceptability rating for bitterness ranges from 7.0 to 7.32 (like moderately) of the 9-point Hedonic rating scale, while the treatment samples were described as having the slightly bitter taste to just right bitterness in32 _Ieroumive Technology and Management Joural Volume 2 (2019) General Acceptability The mean general acceptability of the product ranges from 7.0 to 7.28, which corresponds to “like moderately" in the 9-point Hedonic rating scale. Among the treatments, T2 got the lowest overall mean acceptability, while T6 has the highest. However, statistical results revealed that increasing roasting time from 10 to 35 minutes does not significantly affect the general acceptability of the product. This is in disagreement with that of maize made into a coffee-like beverage. According to Youn and Chung (2012), roasting conditions (time and temperature) significantly affected the overall preference of the aforesaid Consumer Preference Test Table 4 shows the result of the consumer preference test. Out of 100 consumer pancliss, 52% liked the mung bean coffee-like beverage (T6), while 48% disliked the aforesaid product. On the other hand, 48% and 52% liked and disliked the commercial counterpart, respectively. In terms of the respondent's preference, results revealed that many of the respondents preferred the mung bean coffee-like beverage (53%) over its commercial counterpart. This implies that chere is a potential market for the mung bean coffee-like beverage. Table 4. Consumer acceptability test for mung bean coffee-like beverage TREATMENT LIKE(%) __DISLIKE(%) _ PREFERENCE(%) —_X2 Mung bean coffee 52 48 53 0.336" like beverage Commercial counterpart 4 32 47 Variation of choives among respondents can be noticed. The consumers commented that in terms of taste and bitterness, the mung bean coffee-like beverage is better than the existing product. Moreover, respondents who preferred the commercial product reasoned that it has a better aroma. Conclusions ‘Mung beans can be made into a coffee-like beverage. Roasting time did not significantly affect the sensory quality of the product, The newly developed coffee-like beverage made from roasted mung bean powder was more preferred by the consumers over its commercial counterpart, Ie is recommended that the complete nutritional composition of che product be determined and compare it to the nutritional components of raw beans. Also, the shelf life study of the product is another area of study to be considered. References Ahmed, M., Siraj, M., & Mohammed, S. (2015). Marketing practices and challenges of mung bean in Ethiopia Ambara Regional State: North Shewa Zone in focus. African Journal of Marketing Management, 9(4), 35-45. Bhumiratana, N., Adhikari, K., & Chambers, E. (2011). Evolution of sensory aroma attributes from coffee beans to brewed coffee. Food Science and Technology, 44(10), 2185-2192, Blumberg, S., Frank, ©., & Hoffman, F. (2010). Quantitative studies on the influence of the bean roasting. parameters and hot water percolation on the concentration of bitter compounds in coffee brews Agricultural Food Chemistry, 58(6}, 3720-8. DO: 10.1021 19044606. Caporaso, N., Whitworth, M.B., Cui, C. & Fisk, LD. (2018). Variability of single bean coffee volatile compounds of Arabica and Robusta roasted coffees analysed by SPME-GC-MS. Food Research International, 108{June 2018), 628-640. ‘Chung, H.S., Kim, D.K., Youn, K.S., Lee, J.B. & Moon, KD, (2013). Optimization of roasting condition according to antioxidant activity and sensory quality of coffee brews. Food Science and Biotechnology 22(1): 23-29.Sensory Quality of CoferLike Beverage made rom tung Beans [Vigna radia ()R. Wile) 33 Ganesan, K., & Yu, B. (2018). A critical review of phytochemical profile and health-promoting effects of mungbean (Vigna radiata). Food Science and Human Wellness 7(1) March 2018:111-33, Garsano, N. P. (2014). Physico-chemical properties and sensory quality of coffee like beverage from Taro. (Colocasia esculenta}. Undergraduate Thesis, Visayas State University, Philippines. Gibson, E.L, (2006). Emotional influences on food choice: Sensory, physiological, and psychological pathways. Physiological Behavior 89(1), 53-61. http:/Incbi.nlm.nih.gov Hernandez, J.A., Heyd, B., Iles, C., Valdovinos, B. & Trystram, G. (2007). Analysis of the heat and mass transfer during coffee batch roasting, Journal of Food Engineering, 78(4), 1141-1148, Huzar, T. (2019). Health benefits of mung beans. Medical News Today. www.medicalnewstoday.com Kole, C. (2007), Pulses, Sugar 8and Tuber Crops. Springer-Verlag , Berlin Heidelberg Lee, K.G. 8 Shibamoto, T. (2000). Antioxidant properties of aroma compounds isolated from soybeans and mung beans. Journal of Agricultural and Food Chemistry, 48(9):4290-4293, Nair, R.M., Yang, R., Easdown, W.J., Thavarajah, D., Thavarajah, P., D'A Hughes, J. & Keatinge, J.D.H. (2013). Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health. Journal of the Science of Food and Agriculture, 93(8), 1805-1913. Nicoli, M.C., Anese, M., Manzoceo, L.. & Lerici, C.R. (1997). Antioxidant properties of coffee brews in relation to the roasting degree. Food Science and Technology, 30, 292-297. Youn, KS. & Chung, HLS. (2012). Optimization of the roasting temperature and time of coffee-like beverage using the response surface methodology. Food Science and Technology, 46(1), 305-310.