Effect of roasting conditions on color, antioxidant, and sensory properties of lotus seed coffee as a coffee alternative
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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 110°C to 160°C 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 110–120°C were categorized as light to light-medium roasting exhibited the lowest total phenolic content (TPC) when compared to those roasted at 130°C (58.51 ± 0.66–69.78±0.69) and 140°C for 5 minutes (58.11 ± 0.99) (medium roasting). However, dark-roasted lotus seeds (140°C for 10 and 15 minutes) showed a lower TPC compared to the sample roasted at 140°C for 5 minutes. The DPPH assay showed a pattern of increased antioxidant capacity at 130°C for 15 minutes (69.78 ± 0.69), followed by a decrease with rising roasting temperature and time at 140°C for 5 minutes (35.98 ± 0.88). Only the samples roasted at 140°C received 80% acceptability on a 9-point hedonic scale. Among the various roasting durations at 140°C, the sample roasted for 5 minutes exhibited the highest antioxidant properties in terms of TPC and DPPH. Therefore, lotus seed samples roasted at 140°C for 5 minutes to a medium-dark level demonstrated acceptable sensory characteristics and significant antioxidant properties.
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