Elaboration of coffee (Coffea arabica L.) substitute from soybeans (Glycine max L.)

The purposes of this work were the preparation, physicochemical characterization, microbiological and sensory quality of a coffee substitute from soybeans (variety Soyica P-34). Three types of roasting were defined (low 211 degrees C - 550 s, medium 216 degrees C - 600 s, and high 222 degrees C - 640 s). A drink was prepared and qualitative sensory analysis of color, aroma and flavor, and quantitative sensory evaluation of eight descriptive characteristics was made. Roasted and ground soybean showed a reduction in crude protein content, total fat and carbohydrates in relation to the unroasted soy (2.42 %, 3.78 % and 5.24 %, respectively). The particle size of powder and ground roasted soybeans had an average of 0.5 mm in average diameter, corresponding to a grinding media. There was no significant difference between the drink prepared with soy bean powder obtained by medium roasting (216 degrees C - 600 s) and pattern (p > 0.05). Coffee substitute drink prepared with soy bean powder obtained from medium roasting process had higher acceptance. The resulting product is an alternative to coffee consumption in place of traditional, with nutritional value, pleasant sensory attributes and health benefits.