Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, P.O. Box AD 50, Cape Coast, Ghana
Sanful, R.E., Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, P.O. Box AD 50, Cape Coast, Ghana
The acceptability of roasted and non-roasted tiger nut beverages has been investigated. Forty panelists were used in the sensory evaluation study. The panelists compared the two beverages on the bases of mouth feel, texture, taste, aroma, consistency, appearance and general acceptability. Correlation analysis of the results showed that although the texture, aroma, appearance and consistency were important for consumers, mouth feel and taste were more important for the overall acceptance of the beverages. The mouth feel of the non-roasted tiger nut beverage was more acceptable than that of the roasted tiger nut beverage. The taste of the roasted tiger nut beverage, however, was more acceptable to the panelists than that of the non-roasted tiger nut beverage. General preference is given to the roasted tiger nut beverage. © Asian Network for Scientific Information, 2009.
