Patil Siddhi S, Vedashree M, Sakhare Suresh D, Murthy Pushpa S
Department of Plantation Products, Spices and Flavour Science Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India.
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India.
J Food Sci Technol. 2024 Jun;61(6):1117-1125. doi: 10.1007/s13197-024-05927-z. Epub 2024 Jan 28.
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.
The online version contains supplementary material available at 10.1007/s13197-024-05927-z.
咖啡叶目前正成为一种富含酚类物质的有前景的农业食品资源。本研究旨在通过将咖啡叶粉（CLP）纳入精制小麦粉面包干配方中来实现其价值，并分析其物理化学、流变学、功能和感官特性。CLP的逐步替代提高了面粉的膳食纤维（2.51±0.2%）、灰分（1.09±0.11%）和吸水能力（59.7±0.1%）。它显著提高了面粉混合物的降落数值和沉降值，同时降低了面包体积。随着CLP添加量的增加，面包干的膳食酚类物质（232.21 - 435.19毫克/100克）、绿原酸（6.0 - 7.5毫克/100克）和ABTS抗氧化活性（963.89 - 1607.25微摩尔TEAC/克）逐渐增加。发现添加3%CLP的面包干具有显著可接受的物理和感官特性。因此，在面包干中添加CLP除了为咖啡行业提供一种功能性烘焙产品外，还有助于实现咖啡叶的价值。
在线版本包含可在10.1007/s13197 - 024 - 05927 - z获取的补充材料。
