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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