Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread / Littardi, Paola; Rinaldi, Massimiliano; Grimaldi, Maria; Cavazza, Antonella; Chiavaro, Emma. - In: FOODS. - ISSN 2304-8158. - 10:(2021), pp. 1-13. [10.3390/foods10010005]

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Paola Littardi;Massimiliano Rinaldi;Maria Grimaldi;Antonella Cavazza;Emma Chiavaro
2021

Abstract

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread / Littardi, Paola; Rinaldi, Massimiliano; Grimaldi, Maria; Cavazza, Antonella; Chiavaro, Emma. - In: FOODS. - ISSN 2304-8158. - 10:(2021), pp. 1-13. [10.3390/foods10010005]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2890372
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 5
  • ???jsp.display-item.citation.isi??? 4
social impact