Sensory analysis of microwave‐roasted fenugreek and coffee blend

Fenugreek is one of the well-known legumes, used for its antimicrobial, antioxidant, nutritional, and pharmaceutical properties. It was aimed to obtain coffee by blending microwave (600 W)-roasted fenugreek with arabica determine best roasting conditions (2 4 min), ratios (20% 50%) seeds consumer sensory analysis. A voluntary, minimal-trained panel 80 panelists conducted. Coffee from roasted Arabica beans (100%) as a control. Cronbach's alpha values 67.2% 90.9% were obtained reliability first second parts survey, respectively. The attributes “brown” color, “burnt,” “bitter” taste, “astringent” texture significantly different between samples (p < 0.05), whereas oily appearance, green coffee, green/vegan, fruity, sour, sweet, nutty, caramel, cacao, caffeine creamy flavor, viscosity sensation statistically same. Tamhane T2 post hoc test showed that color control sample more brownish, 50% blend min had burnt, bitter, astringent taste. Appreciation scores taste/aroma, mouthfeel also differed samples, odor rated same panelists. This study shows 20% mixture at 600 W in terms odor, aroma, mouthfeel. These findings supported physical antioxidative quality measurements such pH, moisture content, total phenolic antioxidant activity.