Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Process Optimisation of Low-caffeine Coffee Using Steam Treatment

Version 1 : Received: 14 May 2020 / Approved: 15 May 2020 / Online: 15 May 2020 (10:22:59 CEST)

How to cite: Anggriawan, R.; Maksum, A.; Wijaya, F.; Purbowati, I.S.M. Process Optimisation of Low-caffeine Coffee Using Steam Treatment. Preprints 2020, 2020050254 (doi: 10.20944/preprints202005.0254.v1). Anggriawan, R.; Maksum, A.; Wijaya, F.; Purbowati, I.S.M. Process Optimisation of Low-caffeine Coffee Using Steam Treatment. Preprints 2020, 2020050254 (doi: 10.20944/preprints202005.0254.v1).

Abstract

In addition to being a source of freshener, coffee has an enormous possibility to be developed as a source of antioxidants for functional beverages. However, efforts to increase the value added of coffee as a health functional drink are still hindered by the presence of high level of caffeine, which is thought to have adverse effects on health, especially for coffee lovers who are vulnerable to caffeine. This study aims to optimise the steaming duration to produce low caffeine coffee while maintaining the sensory attributes and antioxidant compounds contained in it. Indonesian Arabica (Leksana variety) green coffee beans were steamed with multi-level steaming durations (0, 20, 40, 60 and 80 min) followed by roasting (medium-dark roast degree), grinding, and brewing (espresso method). The results indicate that caffeine content in the coffee was inversely proportional to the steaming duration. The lowest caffeine content was obtained from the treatment of 80 min steaming with a decrease of caffeine level up to 28.73%. However, the longer process of steaming caused a significant decrease in polyphenol content and antioxidant activity. The hedonic test shows that the steaming treatment of coffee can increase preferences of panellists. There were two driving attributes that influence the overall liking of coffee, namely: bitterness and aftertaste. Coffee obtained from the treatment of 60 min steaming was most preferred by panellists. The results of APLSR biplot mapping show that there was a big change in almost all attributes in the coffee samples after 40 min steaming.

Subject Areas

Antioxidant activity; Arabica coffee; Caffeine reduction; Steaming times

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