Dissertation/Thesis Abstract

Consumer Acceptability of a Kombucha Coffee (Coffea) Prototype with Traditional Coffee Characteristics
by Le, Linh M., M.S., California State University, Long Beach, 2017, 81; 10604912
Abstract (Summary)

Coffee and Kombucha tea are both beverages that have been consumed for many years, with a current increased momentum in consumption due to many correlations with beneficial health aspects. The objective of this study was to assess the consumer acceptability of a Kombucha Coffee which tastes more like traditional coffee. A Kombucha Coffee prototype “BubbLê”, was created and compared to a market Kombucha Coffee via a hedonics evaluation, food action rating scale (FACT), and a paired-comparison ranking test. Participants rated the market Kombucha Coffee significantly higher than “BubbLê” Kombucha Coffee in all sensory aspects for flavor (6.84 ± 1.82; 4.46 ± 2.48; p < 0.001), sweetness (7.11 ± 1.63; 4.65 ± 2.33; p < 0.001), tartness (6.27 ± 1.77; 4.72 ± 2.55; p < 0.001), aroma (6.30 ± 1.82; 5.55 ± 2.59; p = 0.018), mouthfeel (6.87 ± 1.62; 5.36 ± 2.64; p < 0.001), and overall likeability (6.90 ±1.76; 4.59 ± 2.43; p < 0.001) in the hedonics evaluation. The FACT test indicated that participants would more likely drink the market alternative compared to the prototype (5.42 ± 1.96; 3.62 ± 2.29; p < 0.001). The majority of participants (80%) chose the market Kombucha Coffee over the more traditional coffee flavored Kombucha Coffee prototype. It is noted that flavor scored the lowest in sensory evaluation for the prototype, therefore, reevaluation of flavor by means of adding coffee enhancing notes are needed for further development of a Kombucha Coffee with a more traditional coffee flavor profile.

Indexing (document details)
Advisor: Rock, Cheryl
Commitee: Blaine, Rachel, Costa, Christine
School: California State University, Long Beach
Department: Family and Consumer Sciences
School Location: United States -- California
Source: MAI 57/01M(E), Masters Abstracts International
Source Type: DISSERTATION
Subjects: Food Science, Nutrition
Keywords: Antioxidants, Coffee, Health, Kombucha, Product development
Publication Number: 10604912
ISBN: 978-0-355-25236-1
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