Research Article
Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability
Table 3
Overall quality and acceptances of color, aroma, sourness, bitterness, astringency, and mouthfeel of yeast fermented coffee extract by 74 consumers.
| | Sample | Overall quality | Color | Aroma | Sourness | Bitterness | Astringency | Mouthfeel |
| | C1 | 5.09 ± 1.72 | 5.59 ± 1.76 | 5.62 ± 1.63 | 5.12 ± 1.86 | 4.51 ± 1.90 | 4.81 ± 1.80a | 5.80 ± 1.75 | | C2 | 4.69 ± 1.65 | 5.30 ± 1.75 | 5.12 ± 1.70 | 5.07 ± 1.49 | 4.12 ± 1.94 | 4.57 ± 1.82 | 5.35 ± 1.68 | | F1 | 4.35 ± 1.70 | 5.18 ± 1.48 | 4.08 ± 1.85 | 4.78 ± 1.50 | 3.84 ± 1.76 | 4.20 ± 1.76 | 4.99 ± 1.72 | | F2 | 4.43 ± 1.46 | 5.23 ± 1.44 | 4.51 ± 1.51 | 4.19 ± 1.58 | 4.01 ± 1.85 | 4.03 ± 1.79 | 4.85 ± 1.66 | | F3 | 4.84 ± 1.67 | 5.54 ± 1.60 | 4.45 ± 1.95 | 4.84 ± 1.47 | 4.41 ± 1.89 | 4.36 ± 1.58 | 5.12 ± 1.57 |
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superscripts within a column meant significant difference at P < 0.05 by Fisher’s least significant difference test. |
