Enhanced Solubility and Flavour Profile of Instant Date Seeds (Phoenix dactylifera L.) Coffee as Caffeine-Free Beverage

• Published in: Malaysian Journal of Chemistry
• Main Author: Zamree A.N.A.; Kamarudin W.S.S.W.; James R.J.; Musa N.; Ramli S.; Sikin A.M.
• Format: Article
• Language: English
• Published: Malaysian Institute of Chemistry 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85209904747&doi=10.55373%2fmjchem.v26i5.455&partnerID=40&md5=f3ae4fdd094e587396a7243992e33140

The demand for decaffeinated coffee has increased due to the stimulatory effects of caffeine. Thus, the present work aimed to develop an instant date seed (Phoenix dactylifera L.) coffee (DSC) as a caffeine-free beverage. Physico-chemical and antioxidant properties of regular and instant DSC were compared. The moisture, water activity, pH, and solubility of instant DSC powder were significantly higher (p<0.05) than that of regular DSC powder. The total number of volatile compounds identified in instant DSC and regular DSC headspace was 40 and 28, respectively. The freeze-drying process to produce instant coffee resulted in a lighter colour of DSC but reduced its antioxidant activities. Nevertheless, the nutritional composition of instant DSC mainly remained the same due to the drying process. The sensory evaluation of brewed coffee results showed that the aroma and sweetness of regular DSC were moderate (p<0.05) than that of commercial coffee bean drinks. The colour, astringency, bitterness, sediments, and overall acceptability of regular DSC were compatible with commercial coffee bean drinks. The retention of flavour compounds and enhanced solubility as a results hot extraction and freeze-drying of soluble solids from date seed coffee are expected to improve the sensorial quality of the coffee for commercialization. © 2024 Malaysian Institute of Chemistry. All rights reserved.