Standardization of roasting and grinding conditions of powdered pistacia terebinthus fruit coffee

In this study, the effects of roasting methods, grinding and reduction in oil content on the characteristics of powdered Pistacia terebinthus fruit coffee were investigated. Pistacia terebinthus fruit was roasted by microwave, pan and combined (microwave and convection) methods. The degree of roasting was determined by L*, a*, b* color values. L*, a*, b* values for various roasting methods were found in the ranges of 18.12-18.37, 1.14-1.20 and 1.63-1.84, respectively. The roasting times were 1500, 1900 and 1620 seconds for microwave, pan and combined roasting methods, respectively. Cold press was used to reduce the oil content both prior to roasting and after the roasting. The critical oil content was determined to be 26 % to obtain a product in powder form. However, the oil content was reduced to around 21.5 % in all roasting methods to approach to that of coffee beans. Powdered Pistacia terebinthus fruit coffee brews produced with variety of roasting methods was compared with each other and Turkish coffee in terms of aroma, flavor, acidity aftertaste, and overall acceptability. Sensorial analysis results showed that coffee brews prepared by pressing after the roasting process were better than those pressing prior to roasting. As a result, roasting methods were not found significant on sensory properties of powdered Pistacia terebinthus coffee and powdered Pistacia terebinthus coffee was not found to be different compared with Turkish coffee statistically in terms of sensory properties.