Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries
The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powder and baker’s yeast. We characterized the nutritio...
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| Format: | Article |
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MDPI AG
2024-07-01
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| Online Access: | https://www.mdpi.com/2504-3900/109/1/31 |
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| author | Alice-Jacqueline Reineke Kristin Stadelmeyer Catalina Acuña-Gutiérrez Víctor M. Jiménez Tania Chacón-Ordóñez Oscar Acosta Joachim Müller |
| author_facet | Alice-Jacqueline Reineke Kristin Stadelmeyer Catalina Acuña-Gutiérrez Víctor M. Jiménez Tania Chacón-Ordóñez Oscar Acosta Joachim Müller |
| author_sort | Alice-Jacqueline Reineke |
| collection | DOAJ |
| description | The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powder and baker’s yeast. We characterized the nutritional and physicochemical properties of this flour, developed high-fiber recipes, and evaluated the effects of substituting wheat flour with varying proportions of coffee cherry flour in plain cakes and sweet yeast breads. We found that coffee cherry flour reduced yeast dough volume increase and pastry specific volume in the coffee cherry flour pastries but enriched them with higher mineral and dietary fiber content compared to the wheat flour pastries. |
| format | Article |
| id | doaj-art-d1ee1fdd692e4b1dbd4af3d67cbdfaa4 |
| institution | DOAJ |
| issn | 2504-3900 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Proceedings |
| spelling | doaj-art-d1ee1fdd692e4b1dbd4af3d67cbdfaa42025-08-20T02:43:54ZengMDPI AGProceedings2504-39002024-07-0110913110.3390/ICC2024-18162Evaluation of Coffee Cherry Flour as a Functional Ingredient in PastriesAlice-Jacqueline Reineke0Kristin Stadelmeyer1Catalina Acuña-Gutiérrez2Víctor M. Jiménez3Tania Chacón-Ordóñez4Oscar Acosta5Joachim Müller6Tropics and Subtropics Group (440e), Institute of Agricultural Engineering, University of Hohenheim, Garbenstraße 9, 70599 Stuttgart, GermanyTropics and Subtropics Group (440e), Institute of Agricultural Engineering, University of Hohenheim, Garbenstraße 9, 70599 Stuttgart, GermanyTropics and Subtropics Group (440e), Institute of Agricultural Engineering, University of Hohenheim, Garbenstraße 9, 70599 Stuttgart, GermanyGrains and Seeds Research Center (CIGRAS), Universidad de Costa Rica, San Pedro 11501-2060, Costa RicaGrains and Seeds Research Center (CIGRAS), Universidad de Costa Rica, San Pedro 11501-2060, Costa RicaNational Center of Food Science and Technology (CITA), Universidad de Costa Rica, San Pedro 11501-2060, Costa RicaTropics and Subtropics Group (440e), Institute of Agricultural Engineering, University of Hohenheim, Garbenstraße 9, 70599 Stuttgart, GermanyThe coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powder and baker’s yeast. We characterized the nutritional and physicochemical properties of this flour, developed high-fiber recipes, and evaluated the effects of substituting wheat flour with varying proportions of coffee cherry flour in plain cakes and sweet yeast breads. We found that coffee cherry flour reduced yeast dough volume increase and pastry specific volume in the coffee cherry flour pastries but enriched them with higher mineral and dietary fiber content compared to the wheat flour pastries.https://www.mdpi.com/2504-3900/109/1/31coffee flourcoffee by-productshigh-fiber pastries |
| spellingShingle | Alice-Jacqueline Reineke Kristin Stadelmeyer Catalina Acuña-Gutiérrez Víctor M. Jiménez Tania Chacón-Ordóñez Oscar Acosta Joachim Müller Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries Proceedings coffee flour coffee by-products high-fiber pastries |
| title | Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries |
| title_full | Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries |
| title_fullStr | Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries |
| title_full_unstemmed | Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries |
| title_short | Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries |
| title_sort | evaluation of coffee cherry flour as a functional ingredient in pastries |
| topic | coffee flour coffee by-products high-fiber pastries |
| url | https://www.mdpi.com/2504-3900/109/1/31 |
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