PelitaRed kidney Perkebunan powder 32(2) substituted 2016, milk 109 in cinnamon—119 herbal coffee: Consumer perception, sensoryISSN: 0215-0212 properties and/ e-ISSN: nutrition 2406-9574 content

Red Kidney Bean Powder Substituted Milk in Cinnamon Herbal Coffee: Consumer Perception, Sensory Properties and Nutrition Content

Noor Ariefandie Febrianto1*), Khalimatus Sa’diyah2), and Tejasari2)

1)Indonesian Coffee and Cocoa Research Institute, Jl. PB Sudirman No. 90, Jember 68118, Indonesia 2)Faculty of Agricultural Technology, Jember University, Jl. Kalimantan No. 37, Jember 68121, Indonesia *)Corresponding author: [email protected] Received: 18 June 2016 / accepted: 29 July 2016

Abstract

Consumer perspective of consuming coffee product has begun to shift not only for solely “pleasure” purpose, but also to consider its beneficial aspects. Red kidney bean ( L.) is a good source of fiber, protein and micronutrients to enhance the quality of beverages. This research was aimed to evaluate the effort to substitute milk with red bean powder in cinnamon herbal coffee and to study the enhancement of its nutrition content as well as the consumer perception and sensory properties. Red kidney bean powder was used to substitute milk powder and was blended with pre-mixed cinnamon coffee approximately 4%, 8%, 12%, 16% and 20% to obtain ready to drink mixtures. The coffee and control were then subjected to consumer perception to 25 panelists and sensory analysis by three trained-panelists and were also analyzed for its relation with nutrition content. The result showed that the substitution of milk with red kidney bean powder up to 8% could still be accepted by untrained panelist and its addition up to 20% still acceptable by trained-panelists. Addition of red bean powder could improve protein content up to 89.3% and 133.0% of soluble fiber content compared to the coffee that used full milk powder. This result showed that red kidney bean powder could be used to substitute milk powder in coffee beverages since it significantly improved the nutrition value and resulted in good sensory properties.

Keywords: coffee mix, red kidney bean, protein, soluble fiber, sensory

INTRODUCTION acceptance and enrich nutrition value of coffee (Dulloo et al., 1999; Roberts et al., Nutrition enriched-coffee has become 2005; Febrianto et al., 2015). The increasing a popular new variety of coffee products market of herbal coffee occurred due to which is intended to not only improve the acceptance of the coffee itself but also to positive reports that stated that the combi- improve its nutritional value. Herbal coffee nation of herbal and coffee could result in is one of the most popular variant of coffee advantageous effect in body, including that generally accepted by consumers. It enhancing metabolic rates and other effects refers to the coffee product that has been such as solving obesity issues and treating enriched with herbs or spices or other digestive problem (Dulloo et al., 1999; Roberts supplement in purpose to improve its et al., 2005; Hoffman et al., 2006).

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Red kidney bean (Phaseolus vulgaris L.), and diet reason and also lower the production commonly recognized by Indonesian as cost (Gancz et al., 2006; Roudsari et al., 2006; “kacang Jogo” is native to America and Mirhosseini et al., 2007; Rasnani et al., 2011). th widely cultivated in Indonesia since the 16 Soluble (SDF) has been century (Rukmana, 2009). According to recognized as an advantageous component USDA (2007), red kidney bean is a good for human health, in spite of lack of nutritional source of complex as well as value. Its unique matrix which possesses soluble and insoluble fibers, , folic ability to absorb water, toxin, carcinogenic acid, calcium, phosphor, and protein. compound, and low density lipoprotein, Further, USDA mentioned that red kidney it has been known to reduce the potency bean contained approximately 22% protein, of constipation, cardiovascular disease, and 61% and 15.2% fiber. Despite low density lipoprotein cholesterol problem its high nutritious content, red bean is not (Pardede, 2013). Further, Jenkins et al. regularly consumed by Indonesian since it is (2000) mentioned that consumption of SDF not a common . Further, limited reduced postprandial glucose responses understanding regarding the correct method which could occur after consuming carbo- to cook the bean also become a factor that hydrate-rich meal, therefore lowering total this bean is not consumed regularly due to and LDL cholesterol levels. The ability of the existence of innutritious compound such SDF to form viscous, gel-like matrix help as phytic acid, phytoheamagglutinins, trypsin to slow gastric emptying, hindering macro- inhibitors, saponins and tannins (Shimelis & nutrient absorption from the gut and supporting Rakshit, 2007; Viswanathan & Ho, 2014). colonic fermentation. On the other hand, the As its role as subtitution product, red bean consumption of IDF consistently associated has been used to subtitute cereal flours in with reduced risk of type 2 diabetes problem bread and low gluten aternative (Viswanathan (Schulze et al., 2007; de Munter et al., & Ho, 2014). 2007). US Food and Drug Administration Milk powder has been usually used as recommended total dietary fiber intakes were natural dairy creamer due to its high content about 25 g daily, of which about 25% should of (26–42%) which could provide enough be soluble fiber (US FDA, 2015). mouthfeel and consistency in coffee beverages Compared to abundant reports regarding (CAC, 2011). However, its role as dairy creamer herbal enriched coffee, there are limited studies has been replaced with other ingredient such currently known that have examined the as non-dairy creamer that derived from hydro- physicochemically and sensory properties genated vegetable-based (oil) (Shurtleff of coffee in which the milk powder was & Aoyagi, 2013). On other beverages, complex substituted by red bean powder. This research carbohydrates or polysaccharides are generally was aimed to evaluate the effort to substitute used as viscosity control agent to obtain milk with red bean powder in cinnamon herbal desired mouthfeel. The use of polysacchari- coffee and to study consumer perception and dessuch as soluble fiber from red bean offers sensory properties by trained panelists in several advantages compared to the use of relation with its nutrition content. It is expected milk, including reduced fat content, improve that the outcome of this research could provide its nutrition content as the high concentration useful information regarding the physico- of soluble fiber, widen the range of consumption chemical and sensory characteristics of coffee to whom which previously prohibited to consume which used red kidney bean as the milk dairy and non-dairy creamer due to religion powder substitutes.

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MATERIALS AND METHODS was obtained. For physicochemical analysis, the coffee was brewed using hot water and Robusta coffee powder obtained from stirred, then separated between supernatant Indonesian Coffee and Cocoa Research Institute and precipitate. The supernatant was then (ICCRI), Jember, East Java, Indonesia, was subjected into protein and soluble dietary fiber mixed with cane sugar, cinnamon powder analysis. For sensory analysis, the powder and non dairy creamer with a proportion of was brewed using hot water prior to testing. 29:58:3:10% (w/w). The mixture was mixed The trial was done in triplicate. until evenly distributed and addressed as The hedonic test was carried out using premixed coffee. three different attributes, namely aroma, taste Red kidney were purchased at and overall acceptability. Twenty five grams a local market in form of dried beans. The of the mixture powder were brewed using bean were then washed and soaked in water 150 mL hot water. The measurement of with ratio of one kg beans to 10 L water for panelist response was performed using 5 scales 24 hours. The soaked beans were then boiled consisting of 1 (like very much), 2 (like), for 8–10 minute. Boiled beans were then 3 (moderately like), 4 (dislike) and 5 (very tempered at room temperature until cooled dislike) (Soekarto, 1981). In analysis, the and then roasted in oven (100OC) for one scale 1 will be scored 5; 2 will be scored 4; hour. The roasted beans were then ground 3 will be scored 3; 4 will be scored 2 and and sieved in 200 mesh sieve. The powder 5 will be scored 1. Identity of the samples obtained was then addressed as red bean analyzed were randomized using 3 random powder. numbers to avoid a bias. The hedonic test was Mixture of red kidney beans enriched- carried out by 25 panelists. coffee was prepared in the following propor- The sensory analysis was done based tions as mentioned in Table 1. Simple mixture on the method used in post-harvest labora- design was used to determine the propor- tory of ICCRI based on modified SCAA tion of the factors (premixed coffee powder, (Specialty Coffee Association of America) red kidney bean powder, and milk powder). cupping protocol. Twenty five grams of the The level was fixed for premixed coffee mixture powder were brewed using 150 mL powder (80%), on the other hand, the levels hot water and then evaluated on the following of kidney bean powder, and milk powder attribute: fragrance, aroma, flavor, body, were in the range of 0 to 20% with the total sweetness, bitterness, astringency, and mixture was 100%. The premixed coffee powder aftertaste. Four trained panelists were employed and either red bean powder and/or milk powder to analyze the mixtures based on 0 to 10 score were mixed until evenly distributed powder method. The score was used to evaluate

Table 1. Proportions of premixed coffee, red bean and milk powder Proportions, % Mixtures Premixed coffee Red bean powder Milk powder Control 80 0 20 Formula 1 80 4 16 Formula 2 80 8 12 Formula 3 80 12 8 Formula 4 80 16 4 Formula 5 80 20 0

PELITA PERKEBUNAN, Volume 32, Number 2, August 2016 Edition 111 Febrianto et al. the quality of each attribute. The score 0 were in range of 17.3% to 89.3% compared represented inconsumable, 1–2 (very bad), to control or approximately in range of 21.8 3–4 (bad), 5–6 (neutral), 7–8 (good) and to 35.1 mg/mL (Figure 1). Analysis of milk 9–10 excellent. Data obtained was then pre- powder and red bean powder itself resulted sented in spider web diagram. in protein content of 10.2% and 19.4%, Protein content was analyzed based on respectively, thus it is reasonable that the the method of Kjeldahl (AOAC, 2005). On addition of red bean powder as a milk powder the other hand, analysis of soluble dietary substitute in the mixtures could enhance the fiber was carried out based on the method protein content of the coffee. In agreement of Asp et al. cit. Nollet (2004) with slight with the report of Lusiyatiningsih & Asngad modification. The result was presented in (2014), addition of red bean in the product percentage of enrichment, in which it repre- could result in higher content of protein due sented how many percent of the variable to its higher content of protein compared analyzed had improved compared to that of to other cereals such as corn and rice bran. the control which noted as 0% enrichment. Further, red kidney bean has been found to contain relatively high concentrations of Effectiveness index method by Degarmo essential amino acids such as lysine, leucine, et al. (1984) was employed to choose the phenylalanine, valine and isoleucine as much best formulation based on the result of as 5.8%, 3%, 2%, 2% and 1.7% of total hedonic test. The effectiveness was determined protein or 1.323, 693, 469, 454, and 383 mg/ using the weight to value variable (BV) and 100 g red bean, respectively (Kay, 1979). weight of normal (BN) index. From the value In assumption to normal coffee serving and obtained, the value of effectiveness (Ne) was consumption (3 cups a day at 150 mL/serving), calculated using the formula below: the consumption of red bean enriched coffee Value of effectiveness = (Treatment value could fulfill as much as 15.3% to 24.7% - Worst value) / (Best value - Worst value) of recommended dietary allowances (DRA) Total value (Nh) was calculated by based on the regulation of Indonesian Ministry multiplying the BN with Ne. Formulations of Health (2013). House (2010) mentioned with highest effectiveness index was choosen that red kidney bean was a good source of as the best treatment. protein due to its moderate protein efficiency ratio (PER) (PER 1.55 compared to casein’s The result of nutrition content analysis PER 2.50). The higher the PER, the higher and sensory analysis was presented descrip- the potency of the protein contribute to mass tively using line and spider web graphic. gain to the consumer. Pearson correlation analysis (p<0.05) was done to analyze the correlation between nutrition Soluble dietary fiber (SDF) content of content with tastes characteristic. the mixtures were also found to be enriched compared to control which were in range of 18.64% to 132.97% or approximately 0.82 g RESULTS AND DISCUSSION to 1.625 g of SDF per serving (control 0.69 g) Nutrition Content and Sensory Properties (Figure 1). In general, SDF content of the mixtures was increasing as the increase of Protein content of control coffee premix red bean powder percentage. These values was 18.6 mg/mL in which the substitution were around 6% to 14% of recommended of milk powder with red bean powder resulted dietary allowances, in which the consumption in significant percentage of enrichment that of red bean powder enriched-coffee could

112 PELITA PERKEBUNAN, Volume 32, Number 2, August 2016 Edition Red kidney bean powder substituted milk in cinnamon herbal coffee: Consumer perception, sensory properties and nutrition content fulfill at least 7.2% of the RDA (calcula- fiber and carbohydrate intake to high protein tion based on Formula 1–4% addition of red and fat but low carbohydrate and fiber bean powder, in assumption of 3 cups a day consumption (Nainggolan & Adimunca, with 25 g coffee each serving and RDA of 2005). On the other hand, compared to milk fiber on average 34.6 g/person/day). Based powder which still contribute to calorie level on the report of Jahari & Sumarno cit. of the beverage, the substitution of it with Nainggolan & Adimunca (2005), average red bean powder contribute no calories to consumption of fiber in Indonesia was still our diet. However, its function to support in the range of 9.9 to 10.7 g/person/day or microorganism population in colon helps approximately only 31% of RDA. Low intake microorganism to release advantageous of fiber most likely caused by a shifting trend metabolites to meet human energy requirements in the consumption pattern of low fat, high (Turner & Lupton, 2011).

140 140

120 120

100 100

80 80

60 60

40 40 % of enrichment of protein content % of enrichment of soluble fibber content 20 20

0 0 Formula 1 Formmula 2 Formula 3 Formula 4 Formula 5 Formula 1 Formmula 2 Formula 3 Formula 4 Formula 5 Linier (preference) Linier (astringency) Linier (balance) Linier (bitterness) Linier (aftertaste) Linier (body)

Figure 1. Comparison of percentage of enrichment of protein content (left) and soluble dietary fiber content (right) between coffee mixtures compared to control (0% enrichment) and its correlation with tastes characteristic based on Pearson correlation analysis. [Composition of premix coffee: red bean powder: milk powder = Formula 1 (80:4:16), Formula 2 (80:8:12), Formula 3 (80:12:8), Formula 4 (80:16:4), Formula 5 (80:20:0) see Table 1] (*represent significantly different at p<0.05).

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Codex Alimentarius Commission catego- powder as milk powder substitute in coffee rized the term of dietary fiber into three beverages lowered consumer acceptance in categories namely, “naturally occurred in the all attributes. In general, the value of the food consumed”; “obtained by means of physical, responses varied in a range between 2.48 to chemical and enzymatic”; and “synthetic 3.68 for aroma, 2 to 3.6 for taste and 2.72 to carbohydrate monomer”. However, despite 3.64 for overall acceptance, represented various sources of dietary fiber, the experts responses from dislike to moderately like and still recommended that fiber should be obtained “almost” like preferences. The control (80% from the consumption of food due to its premix coffee and 20% milk powder) nutritional benefits of micronutrients and possessed the highest point in almost every bioactive compound contained in the food attribute compared to the mixtures, except (CAC, 2010; Turner & Lupton, 2011). The for overall preferences attribute that slightly sources of the dietary fiber recommended outmatched with Formula 2 (control = 3.6, are whole grains, , vegetables, nuts, Formula 2 = 3.64). We found that the substi- seeds and fruits. Red kidney bean itself tution of milk powder with high concentra- contains micronutrients such as thiamin, tion of red bean powder (more than 12%) riboflavin, niacin, pantotenic acid, significantly reduced consumer acceptance, B-6 and folic acid, and numerous minerals in which the response fell from moderately in addition to its high content of protein and like to dislike. This suggests that substitu- dietary fiber (USDA, 2016). tion of milk powder with red bean powder In relation with taste characteristics, we in high concentration cannot be implemented found that the enrichment of protein content because it is useless since the consumer will significantly correlated positively with the not accept it. In session of hedonic test, the improvement of astringency and balance samples were introduced and designated as quality of the mixtures (Figure 1). Further, coffee mix product, in which the common it also improved the quality of bitterness and coffee mix product should at least contain body, in spite of insignificantly. In general, coffee, sugar, non dairy creamer and milk the substitution of milk in coffee beverages powder. Kemp et al. (2009) previously with red bean powder lowered the quality mentioned that consumer judgment is usually of aftertaste and preference. Similar to the influenced by their common perception of correlation of protein content with taste the product and the panelists tend to use the characteristics, soluble fiber content also common coffee mix product as their standard showed that the substitution of milk powder for scoring. Thus, it is reasonable that the with red bean powder improved the quality panelists gave a lower acceptance of the of astringency and balance characteristic products that have different characteristics (significantly), and improved the body and from their common perspective of coffee bitterness quality (insignificantly). However, mix product. it lowered the aftertaste quality and preference Our result of hedonic test showed that of the panelist (Figure 1). Formula 1, 2, and 3 were still considered to give good acceptance to the consumers. Formula 2 CONSUMER PERCEPTION AND (8% of red bean powder) showed similarity in SENSORY ANALYSIS the pattern of panelists responses to control, whereas Formula 1 and 3 showed significantly Hedonic test results as presented in lower values compared to Formula 2 and Figure 2 showed that the use of red bean control. The result of effectiveness index

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Figure 2. Scoring result of hedonic test of red bean substituted-coffee on different formulation of mixtures. [Composition of premix coffee: red bean powder: milk powder = Control (80:0:20), Formula 1 (80:4:16), Formula 2 (80:8:12), Formula 3 (80:12:8), Formula 4 (80:16:4), Formula 5 (80:20:0) see Table 1] analysis showed that the control obtained sensory analyses by trained panelists, which 0.99, the highest compared to others, whereas stated that the fragrance, aroma and flavor Formula 2 obtained 0.92 effectiveness index, of the mixtures were significantly lower followed by Formula 1 (0.73), Formula 3 compared to control (Figure 3). The panelists (0.45), Formula 4 (0.21) and Formula 5 (0). stated that the mixtures contained slightly Based on the report of Febrianto et al. (2015), unpleasant flavor that should not occur in lower acceptance of the mixture samples good coffee such as grassy-bean and cereal compared to control could be contributed by off-flavor, thus reduced the score on respec- unfamiliar sensation that was experienced by tive attributes. panelist during the tasting session. The most Previous report by Heng et al. (2006) notable sensation of red bean enriched-coffee stated that nonvolatile compounds in soybean was the occurrence of grassy-bean taste and such as phenolic acid, isoflavone, saponin, aroma that usually noted in legumes and beans and tetrol contribute to bitterness and astringency derived-products. These flavors were reported in the soybean derived-products. These factors to be composed by the aldehydes, alcohol, were suspected to reduce consumer accep- ketones and furans due to the activity of tance in the taste of the mixtures compared lipoxigenase or oxidative rancidity of un- to control due to relatively higher levels of saturated fatty acids (Kaneko et al., 2011; astringency and bitterness. However, trained Lee et al., 2003). This phenomenon was panelists found that the addition of red bean in agreement with the result obtained in powder improved the quality of bitterness

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Figure 3. Scoring result of trained panelists sensory analysis of red bean substituted-coffee on different formulation of mixtures. [Composition of premix coffee: red bean powder: milk powder = Control (80:0:20), Formula 1 (80:4:16), Formula 2 (80:8:12), Formula 3 (80:12:8), Formula 4 (80:16:4), Formula 5 (80:20:0) see Table 1] and astringency since it balanced the sweet ness, body, bitterness, and astringency is and bitter properties of the mixtures. Different considered as an important aspect. This is response between untrained and trained also the reason that red bean substituted- panelist was suspected due to the different coffee possessed a significantly better quality perspective in addition to the purpose of the of balance compared to control as evaluated analysis itself. Untrained panelist tended to by trained panelists. choose the coffee that fulfilled their require- Davids (2003) previously mentioned that ments for pleasure purpose, in addition to the a body is a term used to describe the consumer expectation of sweet and high mouthfeel and often to be related to the bodied coffee beverages as they found in texture or heaviness of the coffee. Trained common coffee mix products. On the other panelists found that the body of the mixtures hand, trained panelists tended to identify and generally lower compared to control, except quantify the sensory properties of a product for Formula 3. In accordance with the result instead of their preferences to the respec- of SDF analysis, the increasing of SDF, tive products (Stone et al., 1997). Since the especially fiber with high water holding trained panelists were trained for coffee capacity could result in highly viscous sensory analysis, their standard of analysis solution (Wursch & Pi-Sunyer, 1997). How- was based on their perception of “black ever, the increase in SDF content with the coffee”, in which the balance between sweet- addition of red bean powder still could not

116 PELITA PERKEBUNAN, Volume 32, Number 2, August 2016 Edition Red kidney bean powder substituted milk in cinnamon herbal coffee: Consumer perception, sensory properties and nutrition content match the body characteristic of milk enriched reviewers for their contribution to the coffee. Codex Alimentarius Commission perfection of this manuscript. (2011) stated that whole milk powder or generally considered as full cream powder REFERENCES contain at least 26% fat (maximum 42%) compared to red bean powder which only AOAC (2005). Official Method of Analysis of contain about 1 or 2% of fat, thus the addition the Association of Official Analitycal of milk powder into beverages could improve Chemists. 18th ed. AOAC Interna- the body of it due to its creamy mouthfeel tional, Maryland, USA. resulted by high fat content. CAC (2010). Codex Alimentarius (CODEX) Guideliness on Nutrition Labelling CAC/GL 2-1985 as last Amended CONCLUSIONS 2010. Joint FAO/WHO Food Stan- dards Programme, Secretariat of the Substitution of milk powder with red CODEX Alimentarius, Rome, Italy. bean powder in coffee beverages has been CAC. (2011). Milk and Milk Products 2nd Edi- successfully carried out in this experiment. tion. Food and Agriculture Organiza- The use of red bean powder instead of milk tion, Rome, Italy. powder in coffee beverages could signifi- Davids, K. (2003). Home Coffee Roasting: cantly improve its soluble protein and dietary Romance & Revival. St. Martin Press, fiber content, although it lowers the London, UK United Kingdom. consumer’s acceptance. The substitution of de Munter, J.S.; F.B. Hu; D. Spiegelman; M. Franz milk powder with red bean powder up to & R.M. van Dam (2007). Whole grain, ratio 8:12 found to give a good result. How- bran, and germ intake and risk of type ever, the substituting of milk powder with 2 diabetes: a prospective cohort study red bean powder with the ratio of 12:8 was and systematic review. PLOS Medicine, 4, 1485–1395. found to give the best effectiveness index and acceptance by panelists compared with Dulloo, A.G.; C. Duret; D. Rohrer; L. Girardier; other mixtures. The major drawback of N. Mensi; M. Fathi & P. Chantre (1999). Efficacy of a green tea extract the addition of red bean powder was the rich in catechin polyphenols and occurrence of grassy-bean flavor and the caffeine in increasing 24-h energy increasing of bitterness and astringency, expenditure and fat oxidation in humans. therefore the more addition of red bean American Journal of Clinical Nutrition, powder to the coffee significantly lower 70, 1040–1045. consumer acceptance. The result concluded Febrianto, N.A.; V.M. Rizki & Djumarti (2015). that the substitution of milk powder with Development of cardamom herbal coffee red bean powder can be potentially applied as beverages: A study of physicochemical an option to develop coffee beverages with characteristics and consumer percep- healthy benefits product. tion towards sensory properties. Pelita Perkebunan, 31, 49–58. Gancz, K.; M. Alexander & M. Corredig (2006). ACKNOWLEDGEMENT In situ study of flocculation of whey protein-stabilized emulsions caused by The authors would like to express their addition of high methoxyl pectin. Food gratitude to the technicians in Post-Harvest Hydrocolloids, 20, 293–298. Technology Laboratory, ICCRI and Jember Heng, L.; J.P. Vincken; G. van Koningsveld; University’s Laboratory and also anonymous A. Legger; H. Gruppen & T. van Boekel;

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