| Title | Coffee Pulp: A Sustainable and Affordable Source for Developing Functional Foods |
|---|---|
| ID_Doc | 24898 |
| Authors | Calvo, AP; Ruiz, NP; Espinoza, ZD |
| Title | Coffee Pulp: A Sustainable and Affordable Source for Developing Functional Foods |
| Year | 2023 |
| Published | Processes, 11, 6 |
| Abstract | Coffee cultivation in the Department of Cauca, Colombia, is vital for much of the department's economy. Coffee processing generates waste, such as pulp, which accounts to about 40% of the fresh fruit. Currently, in most cases in Cauca, coffee byproducts are discarded, and, in other cases, the coffee pulp is used for fertilizers, generating environmental problems due to its decomposition. This research aims to design a process for supplying a functional food in the form of an energy bar based on coffee pulp and other components of the region, such as quinoa and panela, helping to mitigate the environmental impact of coffee production. Our research included four phases. First, we determined the study area; in the second phase, we studied an energy bar's nutritional and physical characteristics. Then, the requirements and specifications of the bar were defined, and the authors documented the process diagram, variables within the process, and the quality plan. Finally, the authors conducted experiments to determine optimal mixing proportions. From the experiment with the mixtures, we found a formulation that satisfies the needs and specifications of the bar which is composed of 50% cereals, 30% panela syrup, and 20% coffee pulp. The selected formulation's qualitative properties (organoleptic, chemical, and microbial) are acceptable for human consumption and provide high energy content of 365.21 and 291.56 kcal/100 g for the energy bar and coffee pulp raisins, respectively. |
| https://www.mdpi.com/2227-9717/11/6/1693/pdf?version=1685624006 |
Similar Articles
| ID | Score | Article |
|---|---|---|
5215
|
Gil-Gómez, JA; Florez-Pardo, LM; Leguizamón-Vargas, YC Valorization of coffee by-products in the industry, a vision towards circular economy(2024)Discover Applied Sciences, 6, 9 | |
| 16947
|
Serna-Jiménez, JA; Siles, JA; Martín, MD; Chica, AF A Review on the Applications of Coffee Waste Derived from Primary Processing: Strategies for Revalorization(2022)Processes, 10, 11 | |
| 26880
|
Rivas-Vela, CI; Amaya-Llano, SL; Castaño-Tostado, E Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery products(2023)Journal Of Food Science And Technology-Mysore, 60, 11 | |
| 17361
|
Antunez, S; Fuentes, N; Gutierrez, M; Carcelen, F; Trillo, F; Lopez, S; Bezada, S; Rivadeneira, V; Pizarro, S; Nunez, J Effect of Different Levels of Extruded Coffee (Coffea arabica) Pulp Flour on the Productive Performance and Intestinal Morphometry of Cobb 500 Broiler Chickens(2024)Animals, 14, 8 | |
| 6437
|
Chaurra, AM; Bastidas, JCM; Santos, CI; Rodriguez, JCW Valorization of Coffee Pulp in the Production of Pleurotus pulmonarius in Rural Communities of Colombia(2023)Acs Food Science & Technology, 3, 8 |