Supplementation of green coffee bean powder in sev - its nutritional, organoleptic and shelf life evaluation

Scientific researches have disclosed that components present in green coffee play important preventive role against various degenerative diseases. Green coffee beans (GCB), in particular, are characterized by its unique composition and properties that are beneficial for good health. The objective of this work was to investigate the impact of green coffee beans (Coffea arabica) in addition on the quality and antioxidant properties of the sev. For sev preparation, Bengal gram flour and GCB were used. Bengal gram flour was replaced with GCB flour at 5, 10, 15 and upto 20% levels. Colour, texture, taste, aroma and sensory properties of sev were determined. Mineral and vitamin were assessed. Furthermore, total phenolic content was evaluated. The results showed that sev supplementation with GCB had positive influence on sensory parameters. Sev incorporated with 15% of green coffee bean powder had maximum acceptability. The mineral and vitamin present in sev has increased significantly as a result of the GCB addition. The addition of GCB significantly enriched sev with phenolic compounds. However supplementation of GBC has decreased peroxide value significantly when compared with control representing better storage quality. Moreover, the GCB addition enhanced the nutritional quality and shelf life sev.