Chicory, Barley Extract, and Date Powder as a Coffee-Like Drink
Abstract: Coffee is one of the most preferred beverages due to its flavor and aroma. However, there are many negative effects of caffeine on human health. Alternative products like chicory have become an interest to switch from caffeine to caffeine-free beverages. The present work aimed to study the production potential of coffee-like drink using chicory, barley extract, and date powders. Also, to evaluate the nutritional, chemical, and physical properties of chicory powder, other raw materials, and coffee-like drink blends (CLDB) as compared to barley extract powder. The obtained results showed that chicory powder recorded the highest content of ash and fat, while barley extract recorded the highest content of carbohydrates and protein. As for, the coffee-like blends, the process of replacing and adding chicory powder led to significant differences in the previous components. Meanwhile, the phytochemical compound contents and antioxidant activity of both chicory and barley extract powder recorded a higher content than date powder. Chicory powder recorded a high content of inulin, while it was not detected in the other raw materials. On the contrary, ?-glucan was detected in the case of barley extract and not detected for chicory powder or date powder. This led to a noticeable increase in coffee-like blends of both components, according to the percentage of both chicory powder and barley extract. Moreover, the content of minerals, it was noted that the higher content of minerals in both date powder and chicory powder led to a noticeable increase with the increment of chicory powder. The organoleptic evaluation showed that there were no significant differences between the blends and the comparison sample in color characteristics, taste, and odor, While, the quality of bitterness increased significantly when the percentage of chicory powder increased, all blends were generally accepted by the panelists, except for the blend [(CLDB5) barley extract powder 43%, chicory roots powder 50%, date powder 6%, and anticaking agent1%]. Meanwhile, the microbial load of the samples under study all blends recorded values within the permissible limit. It was also noted from the obtained results that increasing the addition rate of chicory powder led to desirable changes in the color parameters of all blends under study. The study concluded that it is possible to produce a coffee-like drink free of caffeine with a coffee-like flavor using chicory, barley extract, and date powders
Publication year 2024
Pages 189-203
Organization Name
Author(s) from ARC
Publication Type Journal
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