Formulation and quality evaluation of ready-to-drink coffee brew from date seed powder

Abstract

The aim of this research was to prepare ready-to-drink coffee from date seed powder and to evaluate the coffee drink during storage at 40 ℃. The proximate composition, physicochemical properties, total phenolic content, total flavonoid content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the powder were determined. The total suspended solids (TSS) and pH of the ready to coffee drink decreased by increased the ADSP during 10 days of storage. Total phenolic content (TPC) ranged from 678.99-203.79 GE/100 g dry weight in different ready to coffee drink. The half-maximal inhibitory concentration (IC₅₀) at the beginning was (23.67 - 42.12 µg/mL) indicating that ready-to-drink coffee has a very strong antioxidant activity. Increasing the storage periods decreased the TSS. The lightness values (L*-value) increased with time values whereas a* (red/green value) and b*- (blue/yellow value) values decreased. Microbial studies revealed that the total viable count for coffee ranged from 8.84×10¹ to 5.07×10⁶ CFU/mL on the 8th day of storage. The sensory analysis indicated that the ready-to-drink coffee incorporated with 15% coffee brew was more acceptable than the others. This study suggests that date seeds can be considered a potential raw material for ready-to-drink coffee.

KEY WORDS: Agglomeration, Cold brewing, Solubility, Ready-to-drink coffee, Antioxidant activity

Bull. Chem. Soc. Ethiop. 2025, 39(7), 1257-1272.                                                  

DOI: https://dx.doi.org/10.4314/bcse.v39i7.3