Effect of Sacha Inchi Pressed Cake on the Quality of Instant Sacha Inchi Powdered Beverage
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Abstract
This study aimed to develop an instant powdered beverage from sacha inchi pressed cake by incorporating the pressed cake at four different levels: 40%, 50%, 60%, and 70%. The results indicated that varying levels of sacha inchi pressed cake had no significant effect on the pH and viscosity of the beverage formulations. However, increasing the proportion of pressed cake significantly affected the moisture content, total soluble solids, and bulk density of the instant powdered beverage (P ≤ 0.05). In addition, the water absorption index increased proportionally with higher levels of sacha inchi pressed cake incorporation. Sensory evaluation revealed that formulations containing 40% and 50% pressed cake showed no significant differences (P > 0.05) in scores for sacha inchi aroma, sweetness, viscosity, and overall acceptability. Therefore, the formulation containing 50% sacha inchi pressed cake was selected as the optimal formulation, with an overall acceptability score of 6.82±1.79, as it provided the highest utilization of pressed cake while maintaining acceptable sensory quality.
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