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Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries
Alice-Jacqueline Reineke
* 1 ,
Kristin Stadelmeyer
1 ,
Catalina Acuña-Gutiérrez
1, 2 ,
Víctor M. Jiménez
2, 3 ,
Tania Chacón
2, 4 ,
Oscar Acosta
4 ,
Joachim Müller
1
1  University of Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group (440e), Garbenstrasse 9, 70599 Stuttgart, Germany
2  Centro para Investigaciones en Granos y Semillas (CIGRAS), Universidad de Costa Rica, 11501-2060 San Pedro, Costa Rica
3  Instituto de Investigaciones Agricolas (IIA), Universidad de Costa Rica, 11501-2060 San Pedro, Costa Rica
4  Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, 11501-2060 San Pedro, Costa Rica
Academic Editor: Dirk W. Lachenmeier
Published: 15 July 2024 by MDPI in International Coffee Convention 2024 session Sustainable Utilization of Coffee By-Products: Challenges and Opportunities
https://doi.org/10.3390/ICC2024-18162 (registering DOI)
Abstract:

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. Coffee cherry flour reduced yeast dough volume increase and pastry specific volume but enriched them with higher mineral and dietary fiber content compared to wheat flour pastries.

Keywords: coffee flour; high-fiber pastry; coffee by-product; dietary fiber
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