Effect of Protease and Cellulase-Assisted Sugar Germination and Freeze Drying on The Quality Attributes of Robusta Instant Coffee

Abstract

Arabica coffee is generally regarded as superior to Robusta, prompting efforts to improve the powder quality attributes of Robusta instant coffee. Enzymatic modification during sugar-assisted germination using protease and cellulase has been explored as a potential approach to enhance bean characteristics, while freeze-drying may further influence the physical and functional properties of instant coffee powders.