Valorization of snake fruit (Salacca edulis R) seeds for coffee subtitutes: Impact of drying and roasting on bioactive compounds and sensory profile

Abstract

Snake fruit (Salacca edulis R.) seeds, often discarded as waste, exhibit potential as an alternative to coffee beans. This study evaluated the physicochemical characteristics, volatile compounds, and sensory properties of snake fruit seed coffee using, several drying and roasting methods. The seeds were dried using sun drying, microwave drying, and cabinet drying to achieve a constant weight, Followed by medium (240 °C, 14 min) or dark roasting (245 °C, 15 min). This process effectively reduced the moisture content to an optimal level and influenced the colour parameters, lightness (L∗), redness (a∗), and yellowness (b∗). The brewed snake fruit seed coffee displayed pH values comparable to those of conventional coffee, ranging from 4 to 5. Snake fruit seed coffee that was microwave-dried and medium roasted (MD-M) demonstrated the highest levels of antioxidant activity (75.28 %) and total phenolic content (101.30 mg GAE/g) compared to other treatments. Caffeine levels ranged from 0.72 to 1.15 g/100 g, lower than those of the conventional coffee beans. Volatile compounds identified included furans, aldehydes, and pyrazines, contributing to coffee-like aromas and flavors. Sensory analysis revealed strong notes of fruit, smoke, caramel, sweetness, wood, and nut, with sour and bitter as dominant taste attributes. This study demonstrates the potential of snake fruit seeds as a sustainable coffee substitute, offering unique sensory and bioactive characteristics.