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Effect of roasting conditions on color, antioxidant, and sensory properties of lotus seed coffee as a coffee alternative |
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| รหัสดีโอไอ | |
| Creator | 1. Sakunta Manakla 2. Mattanaporn Maikami 3. Pattamaporn Jaroennon 4. Jutawan Nuanchankong |
| Title | Effect of roasting conditions on color, antioxidant, and sensory properties of lotus seed coffee as a coffee alternative |
| Publisher | Mahasarakham University |
| Publication Year | 2567 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 10 |
| Journal No. | 1 |
| Page no. | 73-89 |
| Keyword | Coffee alternative, lotus seed, antioxidant activities |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | This research explored lotus seeds as coffee alternative, aiming to investigate the effect of different roasting conditions on color properties, roasting level, antioxidant capacity, and sensory attributes. Dried and ground lotus seeds were roasted at various temperatures ranging from 110ฐC to 160ฐC for 5, 10, and 15 minutes. The results indicated that increasing roasting time and temperature led to a rise in lightness, yellowness, and redness (represented by L*, a*, and b* values) as well as the browning index. The ground lotus seeds roasted at 110-120ฐC were categorized as light to light-medium roasting exhibited the lowest total phenolic content (TPC) when compared to those roasted at 130ฐC (58.51 ฑ 0.66-69.78ฑ0.69) and 140ฐC for 5 minutes (58.11 ฑ 0.99) (medium roasting). However, dark-roasted lotus seeds (140ฐC for 10 and 15 minutes) showed a lower TPC compared to the sample roasted at 140ฐC for 5 minutes. The DPPH assay showed a pattern of increased antioxidant capacity at 130ฐC for 15 minutes (69.78 ฑ 0.69), followed by a decrease with rising roasting temperature and time at 140ฐC for 5 minutes (35.98 ฑ 0.88). Only the samples roasted at 140ฐC received 80% acceptability on a 9-point hedonic scale. Among the various roasting durations at 140ฐC, the sample roasted for 5 minutes exhibited the highest antioxidant properties in terms of TPC and DPPH. Therefore, lotus seed samples roasted at 140ฐC for 5 minutes to a medium-dark level demonstrated acceptable sensory characteristics and significant antioxidant properties. |
