Development of Instant Coffee for Value Adding of Coffee Products from Ban Borsiliam, Ngao District, Lampang Province

Abstract

This research aimed to develop an instant coffee using the coffee beans from
Ban Borsiliam, Ngao District, Lampang Province, as to increase the product’s value.
Surveys for fundamental data and the demand to develop a coffee product of Ban
Borsiliam, Ngao District, Lampang Province were conducted, and it has been found
that the locally cultivated coffee was Arabica, which yields approximately 5,000
Kilograms of gross product per annum. The commercial products of the community
included parchment coffee beans, honey-process coffee beans, and roasted coffee
beans. The study on the condition with spray drying found that the optimal inlet
temperature of the spray dryer for developing the instant coffee was at 160°C. The
wall material used to encapsulate the coffee extract was 10% maltodextrin. The
developed formula of the 3-in-1 instant coffee mix comprises 15.9% instant coffee,
36.3% sugar, 47.6% non-dairy creamer, and 0.2% flavor. The consumer acceptance
test showed that the mean liking score toward the 3-in-1 instant coffee was at the
moderately like to very like level (7.4±0.8), with 92%of consumers accepting the
developed 3-in-1 instant coffee, and 88% of consumers that would purchase the
product if available in the market. The results regarding the satisfaction toward the
technology transfer of this study found that the participants scored between very
satisfied and most satisfied.