Effect of coffee origin and texture modifier ratio on physicochemical and dynamic sensory properties of milk coffee beverages Kiki Fibrianto*, Wenny Bekti Sunarharum and Mario Valentino Dananbrata
Brawijaya Senso-Gastronomy Center, Departement of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
*Email: kiki.fibrianto[at]ub.ac.id
Abstract
This study examined coffee origin Arabica versus Robusta and ratios of full cream milk to plant based creamer on physicochemical and sensory profiles of espresso milk coffee. Espresso was brewed with an 18 g dose yielding 36 g in 30 s at 9 bar then diluted to 100 mL. Twelve trained panelists applied Temporal Dominance of Sensations over 40 s to rate 6 sensory attributes including creaminess, smoothness, viscosity, sweetness, bitterness and umami. Physicochemical analyses measured total sugar, fat, caffeine and viscosity. Two-way ANOVA showed modifier composition significantly affected peak dominance rates and time to peak for creaminess and bitterness while origin had no effect. Higher creamer increased sugar content from 0.21 percent to 6.26 percent, fat from 0.047 percent to 4.67 percent and viscosity from 2 to 11.17 millipascal seconds while reducing caffeine from 3.06 to 0.61 mg/g and bitterness. Strong correlations linked sugar, fat and viscosity positively with creaminess and negatively with bitterness.
