Comprehensive evaluation of physicochemical and bioactive properties of tahini–coffee beverages with chemometric approach: effect of roasting degree on in vitro bioaccessibility
Main Article Content
Keywords
caffeine; coffee; in vitro gastrointestinal digestion; phenolics; roasting; tahini
Abstract
In this study, a novel tahini-based coffee beverage model was developed to investigate the combined effects of different thermal treatment levels of tahini (roasted and double-roasted) and Colombian coffee (medium- and dark-roasted) on the physicochemical, sensorial, and bioactive properties of beverages during in vitro gastrointestinal digestion. The primary aim was to evaluate tahini as a nutritious, plant-based milk alternative in functional coffee beverage formulations. The beverages contained 1.43–2.08% proteins, 2.37–3.05% lipids, and 3.74–6.84% total sugar, with caffeine levels ranging from 328.05 to 372.53 mg/L. Double-roasting resulted in reduced protein content by 15% and 31.25% in beverages prepared with medium- and dark-roasted coffees, respectively. Total phenolic content decreased during the gastric phase but increased under intestinal conditions, compared to undigested samples. Total antioxidant capacity was significantly affected by roasting intensity and digestion stage (P < 0.05), with the overall values increasing after digestion. Chemometric analyses clearly differentiated the samples according to roasting level. Overall, the results suggest that tahini-based milk may represent a promising ingredient for the development of plant-based coffee beverages, although further studies are required to confirm its functional and commercial potential.
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