PROSPECTS OF USING SPICES TO IMPROVE THE TASTE AND AROMA PROPERTIES OF NATURAL COFFEE

Abstract

At the current stage, in the conditions of constant growth in the production of natural coffee and intensifying competition between producers, there is a growing need to improve technology and expand the range of coffee. Therefore, the goal of our research is to expand the assortment and give a unique aroma and taste to natural ground coffee by adding spices. During the experimental research of the new natural ground coffee, the methods stipulated by the current standard were used, as well as generally accepted methods, which allowed to determine the organoleptic and physico-chemical indicators of the natural ground coffee. Formulations were developed and production batches of natural ground coffee “Indian” and “Rizdvyana” were produced, in which a mixture of ground spices was proposed to provide specific, special aromatic and taste properties. Ground cardamom, turmeric, and cinnamon were added to ground coffee “Indian” in the amount of 3, 3, and 1 kg/100 kg, respectively, and ground cardamom, cinnamon, and cloves were added to ground coffee “Rizdvyana” in amounts of 3, 2, and 1 kg/100 kg, respectively. According to the developed 50-point quality assessment scale, it was established that the new natural ground coffee “Indian” and “Rizdvyana” were rated “excellent” according to organoleptic indicators, while the control sample was rated “good”. The level of quality of the new coffee is also significantly higher than in the control and was 0,99 units for “Indian” coffee, and 0,96 units for “Rizdvyana” coffee, and only 0,85 in the control. The results of determinations of physical and chemical parameters regulated by the state standard established that the developed natural ground coffee “Indian” and “Rizdvyana” meets the requirements. According to the results of the conducted research, organoleptic and physico-chemical indicators proved the expediency of adding a mixture of spices for new natural ground coffee “Indian” and “Rizdvyana” ground cardamom, turmeric, cinnamon and cardamom, cinnamon, cloves, respectively. This allows you to give coffee specific, special aromatic and taste properties, as well as to expand the range of flavored coffee, which is in high demand.