Littardi Paola, Rinaldi Massimiliano, Grimaldi Maria, Cavazza Antonella, Chiavaro Emma
Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale, Università degli Studi di Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy.
Foods. 2020 Dec 22;10(1):5. doi: 10.3390/foods10010005.
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.
由于湿法加工的普及，即咖啡羊皮纸被单独收集，绿咖啡羊皮纸（GCP）正变得引人关注；它是研究较少的咖啡副产品之一，但据报道富含酚类化合物和膳食纤维。研究了在无麸质面包中添加2%的GCP（355 - 500微米）对其在储存三天期间的物理性质（体积、水分含量、水分活度、面包瓤颗粒、质地和颜色）、总抗氧化能力（TAC）和总酚含量的影响。此外，还评估了GCP对感官特性、5-羟甲基糠醛（HMF）和氧化稳定性的影响。从感官分析来看，添加2% GCP的面包消费者可接受，与对照组无显著差异，而添加4% GCP的面包被消费者舍弃，因为其太苦。此外，添加2% GCP并未改变面包的体积、水分含量和水分活度。相反，GCP使面包颜色变深，这一点受到消费者喜爱。在质地方面，2%的GCP在储存期间不影响面包的硬度、内聚性和老化过程。有趣的是，2%的GCP显著提高了面包的TAC和氧化稳定性；根据这些结果，2%的GCP降低了HMF含量，这得益于其抗氧化化合物。
