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Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties.
Siddhi, S. Patil and Vedashree, M. and Suresh, D. Sakhare and Pushpa, S. Murthy Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties. Journal of Food Science and Technology, 61 (6). pp. 1117-1125. ISSN 0022-1155
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Abstract
Coffee leaves are currently emerging as a promising agri-food resource rich in phenolics. This study aims to valorise coffee leaf powder (CLP) by incorporating it in refined wheat flour rusk formulations and analyse its physio-chemical, rheological, functional and sensory characteristics. The progressive replacement of CLP improved the dietary fibre (2.51 ± 0.2%), ash (1.09 ± 0.11%), and water absorption capacity (59.7 ± 0.1%) of the flours. It considerably enhanced the falling number and sedimentation values of the flour blends while decreased the loaf volume. Progressive increase in the dietary phenolics (232.21– 435.19 mg/100 g), chlorogenic acid (6.0–7.5 mg/100 g), and ABTS antioxidant activity (963.89–1607.25 μMTEAC/g) of the rusks was observed upon CLP addition. Rusks with 3% CLP were found to have significantly acceptable physical and sensory characteristics. Thus, supplementation of CLP in rusk helps in valorising coffee leaves besides providing a functional bakery product to the coffee industry.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Coffee leaf powder · Rusk · Functional bakery product · Sensory |
| Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Nov 2024 11:19 |
| Last Modified: | 11 Nov 2024 11:19 |
| URI: | http://ir.cftri.res.in/id/eprint/18481 |
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