Biochemical and Sensory Evaluation of Arabica Coffee and Chickpea Blend: A Caffeine Reduced Alternative

Dumitru Mihaela Gabriela

Abstract: This study explores the potential of blending 60% Arabica coffee with 40% chickpea to reduce caffeine content while maintaining key biochemical and sensory properties. The caffeine concentration, acidity, pH, total polyphenols, flavonoids, antioxidant activity, and organoleptic qualities were analyzed. Results show that the chickpea blend reduces caffeine content while retaining a flavor profile comparable to pure Arabica coffee. The blend offers a promising alternative for consumers seeking lower caffeine consumption without compromising sensory experience.

Keywords: coffee, chickpea, caffeine reduction, sensory analysis, antioxidant activity

How to Cite?: Dumitru Mihaela Gabriela, "Biochemical and Sensory Evaluation of Arabica Coffee and Chickpea Blend: A Caffeine Reduced Alternative", Volume 13 Issue 10, October 2024, International Journal of Science and Research (IJSR), Pages: 320-325, https://www.ijsr.net/getabstract.php?paperid=SR241001191107, DOI: https://dx.doi.org/10.21275/SR241001191107