DEVELOPMENT OF SOY BASED COFFEE ANALOGUE AND ASSESSMENT OF ITS QUALITY PARAMETERS AND CONSUMER ACCEPTABILITY

Abstract

The objective of the study was to develop a soy-based coffee substitute and evaluate its sensory, nutritional, anti-nutritional properties and consumer acceptability in comparison to commercial coffee powder. Soybeans were treated with 1% NaHCO₃, then left to dry at room temperature before being roasted using three distinct methods: sand roasting for three hours at 80˚C, salt roasting for three hours at 80˚C, and salt roasting for one hour at 160˚C. The best quality powder was obtained by roasting salt for one hour at 160˚C. The soy based coffee analogue was developed by blending roasted soybean powder with robusta coffee powder in a proportion of 1:1. Three products including hot coffee, cold coffee, and coffee flavored ice cream (kulfi) were developed using soy coffee powder. Standard techniques were used to evaluate the nutritional composition, anti-nutritional factors (tannin and phytic acid) and sensory attributes. The results showed that compared to commercial coffee powder, soy coffee had significantly higher protein, fat, carbohydrates and energy (p<0.05). The consumer acceptability of developed hot coffee, cold coffee and ice cream (kulfi) was 85.66%, 89.44% and 95.33% respectively. Furthermore, the developed soy coffee powder had significantly lower caffeine content (687.87±33.61 ppm) than commercial coffee powder (1609.18±31.83 ppm) (p<0.05). Determination of anti-nutrient factors indicated that the processing methods such as boiling and roasting significantly reduced the amounts of phytic acid (43.5 mg) and tannin (24.4 mg) in the soy-based coffee analogue compared to the amounts of phytic acid (300 mg) and tannin (42.2 mg) in raw soybean (p<0.05).