An improved process for the preparation of antioxidant conserve from green coffee

The present invention deals with an improved process for extraction of an antioxidant conserve from Green coffee flakes. The flakes are subjected to enzyme treatment, which facilitates the extraction process. The process is novel in the use of Coffee flakes as raw material and very significant economically. The flakes can be used for various purposes with special reference to new category of green coffee based food and beverage items and nutraceuticals beneficial to health.The process provides conversion of green coffee beans to flakes which does not contain bitterness to render edible flakes or grits.The present process includes preconditioning and removal of bitterness by using high temperature short time (HTST) method.