Evaluation of Coffee Substitute Produced from Quinoa

PDF

Published: 2022-02-19

Page: 125-133


Fouad Omer Fouad Abou-Zaid *

Agri-Industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt.

*Author to whom correspondence should be addressed.


Abstract

One of the greatest popular consumed beverages in the World is coffee. The most effective and main constituent of coffee is caffeine, that had some disorders, affects the nervous system, increased heart rate, flushed face and increased urination. So, some people replaced coffee drinking by using coffee substitutes. This study was aimed to produce and evaluate coffee substitute from Quinoa seeds roasted at different temperatures (175, 200 and 225oC) with or without spices (Cardamom + nutmeg). The obtained resulted showed that, increase roasting temperature from 175 to 200 and 225oC, led to increase fat, ash, minerals and flavonoids. Whereas, moisture, carbohydrates and most phenolic acids were decreased by increase roasting temperature. The prevalent mineral in all studied treatments is phosphorus (337.4-354.9 mg/100g) followed by potassium (312-342 mg/100g) then calcium (108.72-132.24 mg/100g), while, the lowest mineral content was recorded for copper (0.12-0.518 mg/100g). The predominant phenolic acids are Gallic acid (214.81-712.14 ppm) and Ellagic acid (283.91- 502.86 ppm), While the predominant flavonoids are Querectin (17.03-73.4 ppm) and Rutin (26.95-33.04 ppm). Spices addition had no effect on chemical composition, and slight effect on minerals, whereas, it increased some flavonoids and led to noticeable improvement in all studied sensory parameters for each roasting temperature, separately. From the mentioned results, it could be concluded that, quinoa seeds could be used in production of accepted and healthy coffee substitutes free of caffeine.

Keywords: Quinoa seeds, coffee substitute, chemical, minerals, phenolic and sensory evaluation


How to Cite

Fouad Abou-Zaid, F. O. (2022). Evaluation of Coffee Substitute Produced from Quinoa. Asian Research Journal of Current Science, 4(1), 125–133. Retrieved from https://globalpresshub.com/index.php/ARJOCS/article/view/1454

Downloads

Download data is not yet available.

References

Bhargava A, Shukla S, Ohri D. Chenopodium quinoa – An Indian perspective. Industrial Crops and Products. 2006;23:73-87.

Hirose Y, Fujita T, Ishii T, Ueno N. Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan. Food Chemistry. 2010;119(4):1300-1306.

Vega-Gálvez A, Miranda M, Vergara J, Uribe E, Puente L, Martínez EA. Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: a review. Journal of the Science of Food and Agriculture. 2010;90:2541-2547.

Ruales J, Nair B. Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds. Plant Foods Hum. Nutr. 1992;42:1–11.

Bhargava A, Shukla S, Ohri D. Genetic variability and heritability of selected traits during different cuttings of vegetable Chenopodium. Indian J. Genet. Plant Breed. 2003;63:359–360.

Abou-Zaid AA, El-Faham SY, Emam WH. Use of quinoa meal to produce bakery products to celiac and autism stuffs. International Journal of Science and Research (IJSR). 2014;3(9):1344- 1354.

Abugoch LE. Quinoa (Chenopodium quinoa Willd.): Composition, chemistry, nutritional, and functional properties. Adv Food Nutr Res. 2009;581-31.

Al-Dalain SY, Haddad MA, Parisi S, Al-Tarawneh MA, Qaralleh H. Determination of macroelements, transition elements, and anionic contents of commercial roasted ground coffee available in jordanian markets. Beverages. 2020;6(1): 16.

Verster JC, Koenig J. Caffeine intake and its sources: A review of national representative studies. Crit Rev Food Sci Nutr. 2018;58(8):1250-1259.

Góngora-Alfaro JL. Caffeine as a preventive drug for Parkinson’s disease: epidemiologic evidence and experimental support. Rev Neurol. 2010;50(4):221- 229.

Hjellvik V, Tverdal A, Strøm H. Brief report: Boiled coffee intake and subsequent risk for type 2 diabetes. Epidemiology. 2011; 418-421.

AOAC. Official methods of analysis of the association of official analytical chemists, 17th edn. AOAC international, Washington; 2000.

Falch E, Overrien I, Solberg C, Slizyte R. Composition and calories. In: L.M.L., Nollet & F. Toldrá, (Eds), Seafood and Seafood Analysis. Part Ш (Chapter 16), New York. CRC Press. Taylor & Francies Group. Boca Raton. 2010;257–288.

Tarawneh M, Al-Jaafreh AM, Al-Dal'in H, Qaralleh H, Alqaraleh M, Khataibeh M. Roasted date and barley beans as an alternative’s coffee drink: Micronutrient and caffeine composition, antibacterial and antioxidant activities. Sys Rev Pharm. 2021;12(1):1079-1083.

AOAC. Official methods of analysis. 15thedn, Association of Official Analytical Chemists, Arlington,Virginia, USA; 1990.

Isaac RA, Johnson WA. Elemental analysis of plant tissue by plasma emission spectroscopy: Collaborative study. J. Assoc.Anal. Chem. 2002;68(3): 499.

Abacan SF, Nguyen-Orca MFR, Barrion ASA, Hurtada WA, Metierre SAD, Virtudazo JMT. Sensory characteristics, acceptability, and antioxidant activity of sweet sorghum [Sorghum bicolor (L.) Moench] Coffee Substitute Using Different Brewing Methods. EC Nutrition. 2017;8(1):14-19.

Steel RGD, Torrie JH. Principles and procedures of statistics. London: McGraw Hill; 1980.

Kashani GG, Valadon LRG. Effect of salting and roasting on the carbohydrates and proteins of Iranian pistachio kernels. International Journal of Food Science and Technology. 1984;19(2):247-253.

Mariod AA, Ahmed SY, Abdelwahab SI, Chen SF, Eltom AM, Yagoub SO, Gouk SW. Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds. Int. J. Food Sci. Technol. 2012;47:1737– 1743.

Taha E, Matthäus B. Effect of roasting temperature on safflower seeds and oil. J. Food and Dairy Sci., Mansoura Univ. 2018;9(3):103–109.

Saloko S, Sulastri Y, Murad, Rinjani MA. The effects of temperature and roasting time on the quality of ground Robusta coffee (Coffea rabusta) using Gene Café roaster. AIP Conference Proceedings. 2019;2199:060001.

Available:https://doi.org/10.1063/1.5141310

Bolek S. Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee-like beverage. J. Food Sci. 2021;1– 8.

Bashir AY, Abdullahi SA, Suleiman B. Effect of roasting on the proximate, mineral and anti-nutrient composition of Tamarindus indica seed nuts. FUW Trends in Science & Technology Journal. 2016;1(2):493–496.

Gujral HS, Sharma P, Sharma R. Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum). Food Sci. Biotechnol. 2013;22:183-188.

Alamprese C, Ratti S, Rossi M. Effects of roasting conditions on hazelnut characteristics in a two-step process. J Food Eng. 2009;95:272–279.

Lee JH, Lee BW, Kim B, Kim HT, Ko JM, Baek IY, Seo WT, Kang YM, Cho KM. Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions. J Korean Soc Appl Biol Chem. 2013;56:605-612.

Dai J, Mumper R. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules (Basel, Switzerland). 2010;15(10):7313–7352.

Kalinová JP, Vrchotová N, and Tríska J. Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum). Food Chem. 2018;258:314–320.

Chukwumah Y, Walker L, Vogler B, Verghese M. J Agric Food Chem. 2007;55:9266–9273.

Mottram DS. In: Parliament T et al (eds) Flavour compounds formed during the Maillard reaction. American Chemical Society, Washington, DC; 1994.

Martins SIFS, Jongen WMF, and Boekel MAJS. Trends Food Sci Technol. 2001;11(9–10):364–373.