Optimization of roasting temperature and time of the durian seed (Durio zibethinus L.) as coffee substitution and its flavour profile

Abstract

Durian seeds are known for their ability to produce the same flavour and aroma as regular coffee beans if it goes through the roasting process. Hence, in this research, optimization of roasting treatment will be carried out at a certain temperature (200-240oC) and roasting time (30-60 mins) to obtain a comparable aroma and taste with the Robusta and Arabica coffee. The optimization was done by using Response Surface Methodology (RSM) method from the program Design Expert 11.1.0.1Ò. The optimization results showed that the optimum temperature and roasting time for durian seeds are 240oC and 47.63 mins for it to be comparable with the Robusta coffee and 229.48oC for 52.27 mins for it to be comparable with the Arabica coffee, both having a similarity level of 69%. The flavour profile from the optimized product was then determined using the Quantitative Descriptive Analysis (QDA) consisting of 6 attributes (sweet, bitter, sour, fruity aroma, fruity flavour, and roasted flavour). The Robusta coffee substitute has low caffeine content (0.26±0.00%), lightness value of 34.05±0.43,oHue value of 38.01±0.10, pH of 6.40±0.02, moisture content of 2.18%±0.05, ash content of 3.84±0.10%, fat content of 1.41±0.07%, protein content of 9.71±0.06%, and carbohydrate content of 85.04±0.30%, while the substitute for the Arabica coffee also has a low caffeine content of 0.24±0.00%, a lightness value of 35.23±0.17,oHue value of 39.88±0.60, pH of 5.67±0.01, moisture content of 2.22±0.05%, an ash content of 3.75±0.07%, a fat content of 1.34±0.09%, protein content of 9.63±0.00%, and a carbohydrate content of 85.28±0.23%.