Optimization of Roasting Temperature for the Formulation of Adlai (Cix Lacryma-Jobi L.) – Based Drink
DOI:
https://doi.org/10.5281/zenodo.20259012Keywords:
Adlai grains, roasting temperature, sensory evaluation, cost-return analysisAbstract
This study focused on the formulation, sensory evaluation, and economic viability of an adlai-based beverage made from roasted adlai grains. Four formulations were prepared by roasting the grains for 40 minutes at varying temperatures to determine the effect of roasting on sensory quality and acceptability. The beverage samples were standardized using 9 grams of roasted adlai per 250 mL of water and evaluated by 75 untrained panelists using a 9-point hedonic scale. Results showed significant differences among the formulations in terms of appearance, aroma, texture, flavor, and overall acceptability. Formulation I, roasted at the lowest temperature, received the lowest ratings, while Formulation II obtained neutral acceptability. Formulations III and IV achieved the highest sensory scores, indicating that higher roasting temperatures improved the beverage’s quality. Formulation III, roasted at 200°C, was identified as the most acceptable due to its balanced flavor, aroma, texture, and appearance. Economic analysis revealed that all formulations were profitable, with ROI values exceeding 100%. Although Formulation I had the highest ROI because of lower production costs, Formulation III was recommended for commercialization because of its superior consumer acceptability and market potential. The findings highlight the importance of optimizing roasting temperature in producing a marketable adlai-based beverage.
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Data sharing is not applicable to this article as no new data were created or analyzed in this study; all data used were obtained from previously published sources as cited in the reference list.
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