Study On The Effects Of External Conditions (Soaking Duration, Heat And Enzymatic Treatment) On Physiological And Biochemical Characteristics Of Coffee Seeds During Germination

Abstract

The purpose of this study was to identify the effects of external conditions including soaking time, soaking temperature and Viscozyme® L treatment on germination process as well as the biochemical variables of coffee beans (Coffea robusta L. Linden). Besides that, the research was to investigate the optimal condition for coffee germination in order to develop a new product, germinated coffee. Lipase activity, -amylase inhibitory activity, antioxidant capacity and soluble solids content were measured by titrimetric, DNS, DPPH assay and refractometer (RX-SOOOX Atago, Japan), respectively. In 24 hours of soaking time and at 600C of water temperature, the result illustrated the maximum value of germination rate, lipase activity, antioxidant capacity and soluble solids content while -amylase inhibitory activity value was the lowest (19.95 and 19.61%, respectively) in the same conditions. The Viscozyme® L application from 0.5 to 2% v/w showed bad result on germination rate (only control sample could reach state 3 of germination) and the other variables, except -amylase inhibitory activity (maximum 76.57% with 2% of enzyme treatment). These results will contribute important information to the database of germinated coffee project.