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Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries
Published:
15 July 2024
by MDPI
in International Coffee Convention 2024
session Sustainable Utilization of Coffee By-Products: Challenges and Opportunities
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