Indian Journal of Science and Technology
Year: 2023, Volume: 16, Issue: 5, Pages: 348-356
Nesrine Zaouadi1*, Sarra Bensehaila1, Fadhila Sadi1, Zoheir Amrouche1, Amel Hadj Ziane Zafour2, Sid Ahmed Zaouadi3
1Department of Biology, Faculty of Natural and Life Sciences and Earth Sciences, Djilali Bounaama University, Ain Defla, 44001, Khemis Miliana, Algeria
2Process Engineering Department, Faculty of Technology, University of Saad, DahlabBlida 1, Blida, 09000, Algeria
3General medical practice, Khemis Miliana, Ain Defla, 44001, Algeria
Email: [email protected]
Received Date:26 September 2022, Accepted Date:09 December 2022, Published Date:06 February 2023
Objectives: To optimize the roasting time and temperature to prepare a coffee-like beverage from Lupinus albus beans. Methods: In this Study, the Response Surface Methodology (RSM) was used to determine the optimal roasting temperature and time. These were roasted at different temperatures between 160 and 240 ◦C for different times (10-30 min) and then extracted with hot water. Findings: The color attributes (L*, a*, b*), pH, yield extract, phenolic compounds, antioxidant activity, total sugars, protein content, ash content, and sensory scores of the lupin seed beverage were affected by the roasting conditions of the seeds (temperature and time). The results of this study revealed that from the surface and contour plots it was determined that the optimal roasting temperature and time were 210◦C and 20 min, respectively. Novelty : The present work has allowed the valorization of Lupinus albus seeds through the elaboration of a coffee-like beverage considered as a functional food (containing an important protein content, as well as other bioactive substances).
Keywords: Coffeelike Beverage; Lupin seeds; Lupinus albus L; Response surface methodology; Roasting
© 2023 Zaouadi et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Published By Indian Society for Education and Environment (iSee)
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