Effect of extrusion process on the obtention of a flour from coffee pulp <i>Coffea arabica</i> variety red Caturra and its use in bakery products.

ABSTRACT: The main waste in the coffee industry is the coffee pulp (CP), an interesting source of fiber and phenolic compounds. An alternative for its harnessing can be its transformation into a flour for human consumption, generating added value for a circular economy. The aim of this study was to obtain flour from CP (CPF) using extrusion and the evaluation of its incorporation into a bakery product. Extrusion treatments to get a flour were explored by a factorial design 2³, considering the temperature, moisture, and extruder screw revolutions (rpm). Treatments were evaluated for their effects on the proximal composition, phytic acid, caffeine, and phenolic compounds contents of the flours, and baking characteristics such as water absorption (WAI) and water solubility index (WSI). Once

SUBMITTER: Rivas-Vela CI 

PROVIDER: S-EPMC10497479 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature