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1. thesis title Proposal Presentation JAMAICA V. PRINCIPE MAED-HOME TECHNOLOGY

2. COFFEE!

3. 01 02 03 04 05 BACKGROUND OF THE STUDY TITLE OBJECTIVES CONCEPTUAL FRAMEWORK RESEACH GAPS Agenda Overview

4. “Comparative Sensory Evaluation of Rice coffee Varieties And Adlai Rice ( Coix lacryma-jobi L.) Brew: With Proximate Composition Analysis”

5. Job’s tear (Coix Lacryma-jobi L.), also known as Adlay/Adlai in the Philippines, is a tall grass Gluten-Free grain-bearing tropical plant of the family Poaceae. Depending on the variety, the seeds are yellow, purple, or brown and are often tear-shaped, hence, the name “Job’s tears”. It has been widely studied across the globe and predominantly contains carbohydrate (73.9 g), protein (12.8 g), and fat (1.0 g) with trace minerals and vitamins such as calcium (25 mg), phosphorus (43.5 mg), iron (5 mg), niacin (4.3 mg), thiamine (0.28 mg), and riboflavin (0.19 mg).; and food energy (360- 380 cal/100 g). (Mulyon et al., 2019). These macronutrients (carbohydrates, protein, fat), minerals (Calcium, Phosphorus, Iron), B- vitamins (Niacin, thiamin and Riboflavin) and dietary fiber are on a higher level over rice and wheat. The major protein is coixin which is rich in proline and leucine Cooking Properties and Sensory Quality of Gluten-free …. 16 Antorcha Vol. 9, No. 1 (December 2021) but is insufficient in lysine (Gupta, R., 2015). The preliminary field investigation showed that Adlai is a promising supplement to rice as staple food. It grows naturally on marginal uplands without requiring the traditional land cultivation, irrigation, fertilizer, and pest control demands of rice. The harvesting, threshing, and milling are done manually Background of the Study

6. specific objectives 2. Evaluate the sensory attributes (taste, aroma, appearance, texture and general acceptability) of different rice coffee varieties and adlai rice coffee based from the assessment of the trained panel? 5. Evaluate nutritional composition of the developed adlai coffee based from the conducted proximate analysis? 1.Determine processing method should be developed for producing roasted Adlai coffee? 3. Compare the significant differences among the sensory attributes of the different rice coffee varieties including adlai coffee? 4. Determine processing method should be developed for producing roasted Adlai coffee?

7. conceptual Framework This framework outlines the research process for comparing rice coffee varieties and adlai rice coffee: INPUT PROCESS ·Coffee Samples: Rice & adlai coffee varieties ·Evaluation Method: Standardized (hedonic or descriptive) ·Analysis Methods: Established lab procedures 1. Prepare Samples: Standardize brewing of all coffee samples. 2. Sensory Evaluation: Trained panel evaluates coffee using chosen method (taste, aroma, etc.). 3. Lab Analysis: Analyze samples for moisture, protein, fat, etc. 4. Data Analysis: Analyze sensory and compositional data to identify differences and preferences. 5. Identify Research Gaps: Highlight areas for further investigation. OUTPUT ·Coffee Comparison: This includes sensory attributes (taste, aroma, etc.) and nutritional composition of adlai rice coffee compared to rice coffee varieties. ·Consumer Preference: Identify the most preferred coffee type based on sensory evaluation. ·Research Gaps: Highlight areas for further investigation on these coffee alternatives.

8. The data collected will include: · Sensory evaluation scores for aroma, flavor, taste, mouthfeel, and overall acceptability for each coffee type. · Proximate composition data (moisture, protein, fat, ash, crude fiber, and carbohydrate content) for each coffee type. · Consumer preference data indicating the most liked coffee type.

9. RESEARCH GAPS ·Limited data exists on the sensory profiles of different commercially available rice coffee varieties. ·There is a lack of information on how adlai rice coffee compares to rice coffee varieties in terms of sensory attributes and consumer preference. A detailed analysis of the nutrient composition of adlai coffee, including vitamins, minerals, antioxidants, and bioactive compounds. ·Data on the proximate composition of adlai rice coffee is scarce, making it difficult to compare its nutritional value to rice coffee varieties.

10. Thank You