Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Nesrine Zaouadi; Sarra Bensehaila; Fadhila Sadi; Zoheir Amrouche; Amel Hadj Ziane Zafour; Sid Ahmed Zaouadi

doi:10.17485/IJST/v16i5.1943

Article

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

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Indian Journal of Science and Technology

DOI: 10.17485/IJST/v16i5.1943

Year: 2023, Volume: 16, Issue: 5, Pages: 348-356

Original Article

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Nesrine Zaouadi^1*, 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

*Corresponding Author
Email: [email protected]

Received Date:26 September 2022, Accepted Date:09 December 2022, Published Date:06 February 2023

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

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

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Copyright

© 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)