Color evaluation in roasted broad beans (VICIA FABA).

Abstract

Color is an important attribute in foods that influences their sensory acceptance, identifying variabilities between products, detecting defects and anomalies; in the case of substitute coffee, color is decisive in product acceptance, hoping it is as similar as possible to coffee (Coffea). The objective of this work was to evaluate the color of roasted broad beans (Vicia faba) as a possible ingredient in the preparation of a substitute coffee. Once roasted (120 ±1 ° C / 30 minutes) of 1 kg of broad beans (Vicia faba) and 1 kg of green coffee variety Colombia from Toledo Norte de Santander, with an average granulometry, NTC 3534, were carried out. 5 treatments were carried out, mixing different concentrations of ground roasted broad beans (Vicia faba) at 5%, 10%, 15% and 100% and ground roasted coffee (standard) 100%. Color was evaluated using the CIELAB color space, in triplicate. Data were analyzed using analysis of variance (ANOVA) with a 95% confidence level to determine whether there were statistically significant differences between treatments. Roasted broad bean (Vicia faba) had a dull brown hue with an *L value of 34.75, a* value of 8.23, and b* value of 18.83. The concentrations of roasted broad bean (Vicia faba) mixtures evaluated influenced the color of the substitute coffee, with statistically significant differences in color being observed between the means of the 5 treatments.