| Title | Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery products |
|---|---|
| ID_Doc | 26880 |
| Authors | Rivas-Vela, CI; Amaya-Llano, SL; Castaño-Tostado, E |
| Title | Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery products |
| Year | 2023 |
| Published | Journal Of Food Science And Technology-Mysore, 60, 11 |
| Abstract | 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 & DEG;C, 35% moisture, and 17.5 rpm, was selected as the best one to get a flour with good functional properties (WAI:2.94 & PLUSMN; 0.13, WSI:21.02 & PLUSMN; 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. |
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