Optimization of a mixture using coffee parchment, Jamaica flower and Stevia for functional infusions - hypoglycemic and antioxidant

Abstract

Natural infusions have always been of great importance for the prevention and treatment of some diseases, because they are a very easy way to consume and availability of bioactive compounds with functional activity. Therefore, we proposed to optimise a mixture using coffee parchment (waste from the coffee industry), hibiscus flower and stevia. I-optimal mixture design (OMD) was used to optimise the proportions of the ingredients: coffee parchment (restriction from 57 to 60%), hibiscus flower (restriction from 37 to 40%) and stevia (restriction from 1 to 3%). The proportions were considered taking into account preliminary experimental tests, mainly on taste. The formulations were calculated on a 1.5 g basis. A sensory analysis was carried out on the three best treatments selected, and the average scores obtained for the attributes colour, odour and aroma were 4.13, 4.20 and 4.17 respectively, qualifying them with a ''like'', thus obtaining a functional infusion with coffee industry waste, organoleptically acceptable.

Keywords

• Coffee parchment
• Infusions
• Jamaica flower
• Stevia
• Hypoglycemic activity