Development and Standardization of Lemongrass into Coffee Powder for Preparing Cappuccino

Abstract

Herbal incorporated beverages are very much popular now days and its popularity has been increasing day by day. Due to this growing popularity there are significant development happening in herbally incorporated beverages. Also people are more focused on a healthy lifestyle. People prefer this type of beverages for their health benefits and unique organoleptic properties. In response to growing popularity for herbal beverages, a development of lemongrass incorporated coffee powder makes a lot of sense and ambition to improve the health benefits of a very popular beverage that has been consumed all around the world. Using this incorporated sample we are making a cappuccino as well, which will make this popular beverage with a completely different twist to it. The research involves incorporation of lemongrass powder into coffee powder in different ratio’s and developing cappuccino with it. Then organoleptic evaluation has been done to understand which one is the best sensory properties or more balanced. Incorporation of herbal constituents into coffee is still an unexplored territory when compared to tea and other beverages. Lemongrass has a lot health benefits because of its anti-oxidant, anti-inflammatory and digestive properties etc… Lemongrass will also give its distinct flavour and aroma to the cappuccino when developed. When sensory evaluation was conducted the T3 sample which is of 15% lemongrass got the highest sensory scores compared to that of T1 and T2. More panel members preferred the flavour and aroma of the T3 sample with 15% lemongrass.