The Proximate Analysis and Sensory Hedonic Evaluation of Energy Drink (Agarbomb)
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Published
31 August 2024
Keywords:
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energy drink, guarana, hedonic sensory, proximate analysis
Abstract
The main purposes of this study are to assess the consumers' acceptance of the sensory attributes of energy powder made from guarana as caffeine and to determine the nutritional values of energy powder made from guarana as a substitute for coffee. The method used to conduct this research is measuring proximate analysis of ash, moisture, protein, fat, and crude fibre to identify energy powder's nutrient content. Besides, it discovers the acceptance of energy drinks towards potential consumers by undergoing a 7-point hedonic sensory evaluation test of 25 semi-panels. The outcomes gained from this research are low protein, low fat, and high minerals due to the high ash content, presenting that it is acceptable for energy drinks since it usually focuses on total energy and sugar for energy boost. The panellist's acceptance is concentrated in viscosity and colour, which might concern Agarbomb’s improvement in aroma, taste, and overall acceptability.
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Vandenbrink D, Pauzé E, Potvin Kent M. 2020. Strategies used by the Canadian food and beverage industry to influence food and nutrition policies. Int J Behav Nutr Phys Act 17(1):1‒3. https://doi.org/10.1186/s12966-019-0900-8
Wong B, Muchangi K, Quach E, Chen T, Owens A, Otter D, Kam R. 2023. Characterisation of Korean rice wine (makgeolli) prepared by different processing methods. Curr Res Food Sci 6:100420. https://doi.org/10.1016/j.crfs.2022.100420
[AOAC] Association of Official Analytical Chemists. 1995. Official methods of analysis of the association of official analytical chemists. 15th ed. Arlington (USA): AOAC.
Amiruddin A, Muhamad Sham SA, Muhamad Afnan A and Nunna VP. 2022. Innovation marketing from the perspective of new technologies in the food and beverage industry. Journal of Marketing Research and Case Studies 492387:1‒14. https://doi.org/10.5171/2022.492387
Aguilar-Raymundo VG, Vélez-Ruiz JF. 2019. Yoghurt-type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties. Int J Dairy Technol 72(2):266‒274. https://doi.org/10.1111/1471-0307.12581
Akhter S, Abid H, Yasmin A and Masood S. 2010. Preparation and evaluation of physical and chemical characteristics of instant mango juice powder. Pak J Biochem Mol Biol 43(2):58‒60.
Akther S, Alim MA, Badsha MR, Matin A, Ahmad M, Hoque SMZ. 2020. Formulation and quality evaluation of instant mango drink powder. Food Res 4(4):1287‒1296. https://doi.org/10.26656/fr.2017.4(4).077
Akubor PI, Obasi BC. 2019. Evaluation of the quality of a beverage prepared from toasted melon seeds. South Asian J Food Technol Environ 5(1):763‒770. https://doi.org/10.46370/sajfte.2019.v05i01.02
Al-Shawyeh H. 2019. Date palm (Phoenix dactylifera L.) fruit as potential antioxidant and antimicrobial agents. J Pharm Bioallied Sci 11(1):1‒11. https://doi.org/10.4103/JPBS.JPBS_168_18
Badsha MR, Akther S, Jothi JS, Sultana A. 2020. Quality evaluation of commercially available instant mango drinks powder in local market of Bangladesh. Int J Agric Res Innov Technol 10(2):54‒58. https://doi.org/10.22004/ag.econ.309451
Barylko-Pikielna N, Matuszewska I. 2014. Sensory testing of food. Fundamentals, methods, applications. Kraków (POL): Scientific Publishing PTTZ.
Chen X, Voigt T. 2020. Implementation of the manufacturing execution system in the food and beverage industry. J Food Eng 278:109932. https://doi.org/10.1016/j.jfoodeng.2020.109932
Choi J, Kim N, Choi HY, Han YS. 2019. Effect of cacao bean husk powder on the quality properties of pork sausages. Food Sci Anim Resour 39(5):742‒755. https://doi.org/10.5851/kosfa.2019.e62
Chonpracha P, Gao Y, Tuuri G, Prinyawiwatkul W. 2019. Possible brewed coffee. Journal of Food Sci 84(12):37841‒3792. https://doi.org/10.1111/1750-3841.14964
Dhankhar P, Tech M. 2013. A study on development of coconut based gluten free cookies. International Journal of Engineering Science Invention 2(12):10‒19.
El Wakeel MA. 2007. Ultra structure and functional properties of some dry mixes of food [Thesis] Cairo: Ain Shams University
Hamilton PJ, Chen EY, Tolstikov V, Peña CJ, Picone JA, Shah P, Panagopoulos K, Strat AN, Walker DM, Lorsch ZS et al. 2020. Chronic stress and antidepressant treatment alter purine metabolism and beta oxidation within mouse brain and serum. Sci Rep 10(1):18134. https://doi.org/10.1038/s41598-020-75114-5
Hasan T, Sultana M, Shill LC and Sultana S. 2020. Consumption of energy drink and associated factors: experience from students of public university in Bangladesh. Nutr Food Sci 50(1):131‒142. https://doi.org/10.1108/NFS-02-2019-0042
Hussain M, Perna S, Mandeel Q, Naser J, Alalwan T. 2021. Awareness and consumption pattern of energy drinks among Bahraini youth. Bahrain Med Bull 43(2):423‒430.
McWhirter L, Ritchie C, Stone J, Carson A. 2020. Functional cognitive disorders: A systematic review. The Lancet Psychiatry 7(2):191–207. https://doi.org/10.1016/S2215-0366(19)30405-5
Mohammed SF, Gimba IK, Bahago EJ. 2017. Production and quality evaluation of instant sorrel (zobo) drink produced by infusion, dehydration and size reduction methods. J Nutr Health Sci 4(2):205. https://doi.org/10.15744/2393-9060.4.205
Mostafa HS. 2022. Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit. Food Sci Technol 42:e51820. https://doi.org/10.1590/fst.51820
Nguyen QV, Chuyen HV. 2020. Processing of herbal tea from roselle (Hibiscus sabdara L.): effects of drying temperature and brewing conditions on total soluble solid, phenolic content, antioxidant capacity and sensory quality. Beverages 6(1):2. https://doi.org/10.3390/beverages6010002
Nowak D, Goslinski M. 2020. Assessment of antioxidant properties of classic energy drinks in comparison with fruit energy drinks. Foods 9(1):56. https://doi.org/10.3390/foods9010056
Okokon EJ, Okokon EO. 2019. Proximate analysis and sensory evaluation of freshly produced apple fruit juice stored at different temperatures and treated with natural and artificial preservatives. Global Journal of Pure and Applied Sciences 25(1):31–37. https://doi.org/10.4314/gjpas.v25i1.5
Statista. 2020. Consumers who have tried functional beverages Malaysia 2019 by age. https://www.statista.com/statistics/1096046/malaysia-consumers-who-have-tried-functional-beverages-by-age/#:~:text=Consumers%20who%20have%20tried%20functional%20beverages%20%2050%20Malaysia%202019%20by%20age&text=According%20to%20a%20survey%20condu%20cted,drinks%20with%20high%20caffeine%20content [Accessed April 9th 2011].
Selahvarzi A, Sanjabi MR, Ramezan Y, Mirsaeedghazi H, Azarikia F, Abedinia A. 2021. Evaluation of physicochemical, functional, and antimicrobial properties of a functional energy drink produced from agricultural wastes of melon seed powder and tea stalk caffeine. J Food Process Preserv 45(9):e15726. https://doi.org/10.1111/jfpp.15726
Seninde DR, Chambers E. 4th 2020. Coffee flavor: A review. Beverages 6(3):44. https://doi.org/10.3390/beverages6030044
Vandenbrink D, Pauzé E, Potvin Kent M. 2020. Strategies used by the Canadian food and beverage industry to influence food and nutrition policies. Int J Behav Nutr Phys Act 17(1):1‒3. https://doi.org/10.1186/s12966-019-0900-8
Wong B, Muchangi K, Quach E, Chen T, Owens A, Otter D, Kam R. 2023. Characterisation of Korean rice wine (makgeolli) prepared by different processing methods. Curr Res Food Sci 6:100420. https://doi.org/10.1016/j.crfs.2022.100420
Authors
Ahmad LutfyS. N., SaadA. K., ZakariaN., & Md NorN. (2024). The Proximate Analysis and Sensory Hedonic Evaluation of Energy Drink (Agarbomb) . Jurnal Gizi Dan Pangan, 19(Supp.2), 245-252. https://doi.org/10.25182/jgp.2024.19.Supp.2.245-252
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