Abstract:Carica seeds (Carica pubescens), one of the diversification of coffee drinks, served as antioxidants. The roasting process generated degradation of secondary metabolic compounds but produced Maillard reactions products (MRPs). The study aimed to determine the effect of the roasting process on the antioxidant activity of Carica coffee beans and its correlation to the Maillard reaction. The samples roasting temperatures were 100–115, 150–165, and 200–215 °C. The samples were analyzed for proximate, total phenoli… Show more
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