Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery products.

Autor: Rivas-Vela CI; Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, CP. 76010 Querétaro, Qro. Mexico., Amaya-Llano SL; Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, CP. 76010 Querétaro, Qro. Mexico., Castaño-Tostado E; Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, CP. 76010 Querétaro, Qro. Mexico.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2023 Nov; Vol. 60 (11), pp. 2792-2801. Date of Electronic Publication: 2023 Aug 05.
DOI: 10.1007/s13197-023-05797-x
Abstrakt: The main waste in the coffee industry is the coffee pulp (CP), an interesting source of fiber and phenolic compounds. An alternative for its harnessing can be its transformation into a flour for human consumption, generating added value for a circular economy. The aim of this study was to obtain flour from CP (CPF) using extrusion and the evaluation of its incorporation into a bakery product. Extrusion treatments to get a flour were explored by a factorial design 2 3 , considering the temperature, moisture, and extruder screw revolutions (rpm). Treatments were evaluated for their effects on the proximal composition, phytic acid, caffeine, and phenolic compounds contents of the flours, and baking characteristics such as water absorption (WAI) and water solubility index (WSI). Once the best extrusion treatment was selected, bread formulations were developed, two wheat-based and two gluten-free, which were evaluated using "Flash Profiling". Extrusion treatment 110 °C, 35% moisture, and 17.5 rpm, was selected as the best one to get a flour with good functional properties (WAI:2.94 ± 0.13, WSI:21.02 ± 3.27) and a content of phenolic compounds: 55.14 mg/g and caffeine:14.23 mg/g. Sensorially, good acceptance, up to 15% substitution by flour, was achieved. Extruded CPF could be a food ingredient, at least in bakery products, contributing in the practice of a circular economy.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05797-x.
Competing Interests: Conflict of interestThe authors state that there is no conflict of interest in relation to the present manuscript.
(© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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