(Đồ án hcmute) study on the production of coffee with the supplement of tangerine (citrus reticulata l var ) peel

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING CAPSTONE PROJECT FOOD TECHNOLOGY STUDY ON THE PRODUCTION OF COFFEE WITH THE SUPPLEMENT OF TANGERINE (Citrus reticulata L var.) PEEL LECTURER: M.Eng NGUYEN QUANG DUY STUDENT: CHU TAN DAT BUI MINH DANG SKL 0 4 Ho Chi Minh City, December, 2021 n HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY OF HIGH QUALITY TRAINING GRADUATE PROJECT CODE: 2021-17116008 STUDY ON THE PRODUCTION OF COFFEE WITH THE SUPPLEMENT OF TANGERINE (Citrus reticulata L var.) PEEL CHU TAN DAT Student ID: 17116008 BUI MINH DANG Student ID: 17116009 Major: FOOD TECHNOLOGY Advisor: NGUYEN QUANG DUY, M.Eng Ho Chi Minh City, December 23th 2021 ii n GRADUATION PROJECT ASSIGNMENT iii n ACKNOWLEDGEMENTS During the implementation of graduation project "Study on the production of coffee with the supplement of tangerine (Citrus reticulata L var.) peel." We would like to express our heartfelt gratitude to the lecturers of Faculty of Chemical and Food Technology of HCMC University of Technology and Education has created favorable conditions in terms of facilities, equipment and laboratories so that we can study and conduct experiments Moreover, we are extremely grateful for thefor imparting and teaching us a lot of foundational knowledge during the past years of school who have diligently guided us in the past In particular, we would like to express our heartfelt appreciation to Mr Nguyen Quang Duy who is enthusiastically guided us through the completion of this graduation project We would also like to thank the family for providing the best conditions, as well as the greatest and strongest encouragement, to assist us in overcoming academic problems The project can not avoid mistakes due to a lack of knowledge and time We look forward to receiving your comments and evaluations that our thesis can be improved Sincerely thanks ! iv n COMMITMENT v n ADVISOR’S EVALUATION SHEET vi n PRE-DEFENSE EVALUATION SHEET vii n viii n EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER ix n x n Satari, B., & Karimi, K (2018) Citrus processing wastes: Environmental impacts, recent advances, and future perspectives in total valorization Resources, Conservation and Recycling, 129, 153–167 Schofield, P.; Mbugua, D.M.; Pell, A.N Analysis of condensed tannins: A review Anim Feed Sci Tech 2001, 91, 21–40 Sharma, K., Ko, E Y., Assefa, A D., Ha, S., Nile, S H., Lee, E T., & Park, S W (2015) Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties Journal of food and drug analysis, 23(2), 243-252 Roessler, E B., Pangborn, R M., Sidel, J L., & Stone, H (1978) Expanded statistical tables for estimating significance in paired—preference, paired–difference, duo–trio and triangle tests Journal of Food Science, 43(3), 940-943 Singleton, V.L., Rossi, J.A 1965.Colorimetry of total phenolics with phosphomolybdicphospho tungstic acid reagents Am J Enol Vitic., 16: 144-158 Singh, B., Pal Singh, J., Kaur, A., & Singh, N (2020) Phenolic composition, antioxidant potential and health benefits of citrus peel Food Research International, 109114 Sobhani, L., & Ziarati, P (2017) Study on potential bio-adsorption of Tangerine peel in removal of heavy metals: Pb, Cd and Ni of vegetable coriander Journal of Science Discovery, Soares, C M D., Alves, R C., & Oliveira, M B P P (2015) Factors Affecting Acrylamide Levels in Coffee Beverages Coffee in Health and Disease Prevention, 217–224 Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D H J J o f c.& analysis (2006) Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts 19(6-7), 669-675 Uman, E., Colonna-Dashwood, M., Colonna-Dashwood, L., Perger, M., Klatt, C., Leighton, S., Miller, B., Butler, K T., Melot, B C., Speirs, R W., Hendon, C H (2016) The effect of bean origin and temperature on grinding roasted coffee Scientific Reports, 6(1) Xu, M., Tian, G., Zhao, C., Ahmad, A., Zhang, H., Bi, J., Xiao, H., Zheng, J (2017) Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel International Journal of Analytical Chemistry, 2017, 1–11 Yi, Z., Yu, Y., Liang, Y., Zeng, B 2008 In vitro antioxidant and antimicrobial activities of the extract of Pericarpium Citri Reticulatae of a new Citrus cultivar and its main flavonoids, LWT-Food Sci Technol., 41: 597–603 34 n APPENDIX A: ANOVA analyze and Results of Total Phenolic Content Test of Homogeneity of Variances ABS Levene Statistic df1 df2 Sig Based on Mean 877 24 50 628 Based on Median 350 24 50 997 Based on Median and with 350 24 33.520 995 834 24 50 680 adjusted df Based on trimmed mean ANOVA ABS Sum of Squares df Mean Square F Sig Between Groups 766.838 24 31.952 4.585 000 Within Groups 348.464 50 6.969 Total 1115.302 74 Homogeneous Subsets ABS Tangerin Subset for alpha = 0.05 e Coffee Sample Duncana N 26.00 32.2767 25.00 33.2367 33.2367 1.00 33.4267 33.4267 22.00 33.4300 33.4300 3.00 33.6200 33.6200 23.00 33.8100 33.8100 33.8100 20.00 34.1967 34.1967 34.1967 35 n 18.00 34.9600 34.9600 34.9600 24.00 34.9600 34.9600 34.9600 2.00 34.9633 34.9633 34.9633 7.00 35.1533 35.1533 35.1533 35.1533 17.00 35.1533 35.1533 35.1533 35.1533 4.00 35.3433 35.3433 35.3433 35.3433 12.00 35.7267 35.7267 35.7267 35.7267 21.00 35.9167 35.9167 35.9167 35.9167 15.00 36.3000 36.3000 36.3000 36.3000 19.00 36.3000 36.3000 36.3000 36.3000 5.00 36.3033 36.3033 36.3033 36.3033 13.00 36.3033 36.3033 36.3033 36.3033 6.00 37.4533 37.4533 37.4533 37.4533 14.00 37.6433 37.6433 37.6433 16.00 38.0267 38.0267 38.0267 8.00 38.9833 38.9833 9.00 11.00 45.3033 10.00 45.4967 Sig 40.3233 057 078 056 053 Means for groups in homogeneous subsets are displayed Table: The concentration of Gallic acid (µg/ml) Galic acid content (µg/ml) Abs (765 nm) 0.261 10 0.42 20 0.621 30 0.779 36 n 929 40 0.957 50 1.127 B: ANOVA analyze of Antioxidant activities 37 n C: Results and Anova analyze of Sensory Evaluation SCORE TEST SHEET SCORE Sensory Evaluation (TCVN 3215-79) Product’s Name: Date:…………………… Panelist’s Full Name:………………………… ….Sign ID Code:………………………………………… Samples Targets Color Smell Score Taste Color Smell Taste 38 n Note The Score Test’s result Color Times Trials A4B2 A5B2 7 4 4 4 4 5 4 5 86 4.10 0.62 4 4 4 4 5 4 4 85 4.05 0.59 Trials A4B2 A5B2 5 4 4 4 4 4 3 4 Total Average Score SD Smell Times 39 n 7 4 4 84 4.00 0.71 4 4 4 80 3.81 0.51 Trials A4B2 A5B2 7 5 4 4 4 5 4 88 4.19 0.68 4 4 4 4 4 4 77 3.67 0.66 Total Average Score SD Taste Times Total Average Score SD 40 n Anova analysis of Color Test of Homogeneity of Variances Levene Statistic Color df1 df2 Sig Based on Mean 150 40 701 Based on Median 099 40 755 Based on Median and with adjusted df 099 39.965 755 Based on trimmed mean 156 40 695 ANOVA Color Sum of Squares Between Groups df Mean Square 024 024 Within Groups 26.762 40 669 Total 26.786 41 F Sig .036 851 Anova analysis of Smell Test of Homogeneity of Variances Levene Statistic Coffee Based on Mean df1 df2 Sig .470 40 497 Based on Median 1.600 40 213 Based on Median and with adjusted df 1.600 39.604 213 383 40 540 Based on trimmed mean 41 n ANOVA Coffee Sum of Squares Between Groups df Mean Square F 381 381 Within Groups 15.238 40 381 Total 15.619 41 Sig 1.000 323 Anova analysis of Taste Test of Homogeneity of Variances Levene Statistic Coffee Based on Mean df1 df2 Sig 1.403 40 243 Based on Median 604 40 442 Based on Median and with adjusted df 604 37.435 442 1.210 40 278 Based on trimmed mean ANOVA Coffee Sum of Squares Between Groups df Mean Square 2.881 2.881 Within Groups 23.905 40 598 Total 26.786 41 42 n F 4.821 Sig .034 DISCRIMINATION TESTS (DUO-TRIO TEST) Results of Discriminal test (Duo-trio test) – Panelists number: 20 people) Number of Panelists Serving Sequences Code Correct Answer Response Result AB 553 F BA 201 T AB 553 F BA 553 F AB 201 T BA 201 T AB 553 F BA 201 T AB 201 T 10 BA A: 201 553 F 11 AB B: 553 201 T 12 BA 201 T 13 AB 201 T 14 BA 201 T 15 AB 201 T 16 BA 201 T 17 AB 201 T 18 BA 201 T 19 AB 201 T 20 BA 201 T 43 n A: 201 The number of correct judgments (Roessler et al 1978) Critical value of X2-squared Free-Level 5% 1% 0.1% 3.84 6.64 10.83 5.99 9.21 13.82 7.81 11.34 16.27 9.49 13.28 18.46 11.07 15.09 20.52 12.59 16.81 22.46 14.07 18.48 24.32 15.51 20.09 26.12 16.92 21.67 27.88 44 n SHEET SCORE Date:……….…………………………………………………………………………… Name:………………………………………………………………………………… Please rinse your mouth with water before starting There are three samples in each of the two duo-trio sets for you to evaluate In each set, one of the coded sample is similar with refference For each set, taste the reference first then taste the each coded sample in the sequence present forr you, from left to right Take the entire samples in your mouth and NO RETASTING Circle the coded sample that is most similar to reference Do not swallow any of the samples or the water Expectorate into the containers provided Rinse with water between each samples and sets Set Reference Reference 45 n D: Properties of our group's tangerine peel coffee 46 n 47 n S n K L 0