Patil SS, Vedashree M, Sakhare SD, Murthy PS. Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024;
61:1117-1125. [PMID:
38562602 PMCID:
PMC10981639 DOI:
10.1007/s13197-024-05927-z]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2023] [Accepted: 12/24/2023] [Indexed: 04/04/2024]
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.
Supplementary Information
The online version contains supplementary material available at 10.1007/s13197-024-05927-z.
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