Optimization of microwave roasting of Vigna radiata as an innovative caffeine-free and gluten-free coffee substitute
Journal of Food and Nutrition Research, cilt.60, sa.4, ss.316-326, 2021 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 60 Sayı: 4
- Basım Tarihi: 2021
- Dergi Adı: Journal of Food and Nutrition Research
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
- Sayfa Sayıları: ss.316-326
- Anahtar Kelimeler: Antioxidant activity, Response surface, Roasting, Vigna radiata
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Summary Optimization of the microwave roasting process of Vigna radiata beans containing aroma and flavour compounds similar to coffee beans after roasting was investigated. V. radiata beans were roasted at 180 W, 360 W and 600 W for 8, 14 and 20 min. In order to determine the influence of microwave roasting power and roasting time on moisture, colour density, antioxidant activity and sensory characteristics of the beans, a three-level two-factor (32) full facto-rial design was employed. Roasting power and exposure time affected the quality characteristics of V. radiata beans significantly (p < 0.05). The optimal roasting power and roasting time for producing a desirable coffee-like beverage were determined by the response surface methodology. Optimum region was found using the superimposed contour plot. The quadratic models generated sufficiently identified the relationship between the dependent and independent variables. The results of the study revealed that V. radiata beans have a potential to be a caffeine-free coffee substitute and microwave roasting could be used as a quick and practical method.