Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation
This article belongs to the Special Issue Physicochemical Properties of Food.
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2020-03-17
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dig-cial-es-10261-2056392021-12-28T16:34:42Z Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation Ríos, María Belén Iriondo-DeHond, Amaia Iriondo-DeHond, Maite Herrera, Teresa Velasco, Diego Gómez Alonso, Sergio Callejo González, María Jesús Castillo, M. Dolores del Ministerio de Economía y Competitividad (España) This article belongs to the Special Issue Physicochemical Properties of Food. This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained. The SUSCOFFEE Project (AGL2014-57239-R): “Sustainable coffee production and consumption: Valorization of coffee waste into food ingredients” and the project “Generar oportunidades de desarrollo sostenible para 990 familias de La Paz (Honduras) mediante el aprovechamiento de subproductos del café” funded by AECID (2018/ACDE/000666) funded this work. 2020-03-27T13:27:13Z 2020-03-27T13:27:13Z 2020-03-17 2020-03-27T13:27:14Z artículo http://purl.org/coar/resource_type/c_6501 Molecules 25(6): 1358 (2020) http://hdl.handle.net/10261/205639 10.3390/molecules25061358 1420-3049 http://dx.doi.org/10.13039/501100003329 32192041 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-57239-R Publisher's version https://doi.org/10.3390/molecules25061358 open Multidisciplinary Digital Publishing Institute |
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This article belongs to the Special Issue Physicochemical Properties of Food. |
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Ministerio de Economía y Competitividad (España) |
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Ministerio de Economía y Competitividad (España) Ríos, María Belén Iriondo-DeHond, Amaia Iriondo-DeHond, Maite Herrera, Teresa Velasco, Diego Gómez Alonso, Sergio Callejo González, María Jesús Castillo, M. Dolores del |
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Ríos, María Belén Iriondo-DeHond, Amaia Iriondo-DeHond, Maite Herrera, Teresa Velasco, Diego Gómez Alonso, Sergio Callejo González, María Jesús Castillo, M. Dolores del |
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Ríos, María Belén Iriondo-DeHond, Amaia Iriondo-DeHond, Maite Herrera, Teresa Velasco, Diego Gómez Alonso, Sergio Callejo González, María Jesús Castillo, M. Dolores del Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation |
| author_sort |
Ríos, María Belén |
| title |
Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation |
| title_short |
Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation |
| title_full |
Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation |
| title_fullStr |
Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation |
| title_full_unstemmed |
Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation |
| title_sort |
effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation |
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Multidisciplinary Digital Publishing Institute |
| publishDate |
2020-03-17 |
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http://hdl.handle.net/10261/205639 http://dx.doi.org/10.13039/501100003329 |
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