Food Research Institute

Alptekin, E. – Bölek, S.
Optimization of microwave roasting of Vigna radiata as an innovative caffeine-free and gluten-free coffee substitute
Journal of Food and Nutrition Research, 60, 2021, No. 4, s. 316-326

Sibel Bölek, Department of Food Technology, University of Health Sciences, Selimiye Street No. 4, 34668 Üsküdar, Istanbul, Turkey. E-mail: sibel.bolek@sbu.edu.tr

Received 9 July 2021; 1st revised 10 September 2021; accepted 7 October 2021; published online 7 November 2021.

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 factorial 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.

Keywords: roasting; Vigna radiata; response surface; antioxidant activity

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