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Academic Research Journal of
Agricultural Science and Research |
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Academic Research Journal of Agricultural Science and Research Vol. 5(3), pp. 216-218. May, 2017. ISSN: 2360-7874 DOI: 10.14662/ARJASR2017.020 Full Length Research Roasted Barley Addition to Coffee: Detection of the Adulterant Barley Using Trained Panelists
Habtamu Gebremichael Daba
Correspondence to be sent to :Habtamu Gebremichael Daba, P.O. Box 489, Asella, Ethiopia. E-mail: habtamugebremichael21@gmail.com
Accepted 12 May 2017
The
objective of this research was to detect the adulterant roasted barley
at different concentrations (5 to 20 % w/w) in roasted and ground Harar
coffee using trained panelists. The samples used were medium roasted
coffee and barley mixtures (5 to 20% w/w barley) trained panelists
Quantitative Descriptive Analysis sensory evaluation indicated that,
there was no significant (p>0.05) difference among the adulterated
coffee 5% to 20% w/ w barley using pure Harar coffee as a reference with
respect to aroma, acidity, bitterness and body sensory notes. Sensory
evaluation resulted in not discriminating the adulterated coffee samples
5%, 10% and 20% w/ w barley despite pure coffee was presented as a
reference. How to cite this article: Habtamu GD (2017). Roasted Barley Addition to Coffee: Detection of the Adulterant Barley Using Trained Panelists. Acad. Res. J. Agri. Sci. Res. 5(3): 216-218
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