Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation
This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the nove...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/6/1358 |
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| author | Maria Belen Rios Amaia Iriondo-DeHond Maite Iriondo-DeHond Teresa Herrera Diego Velasco Sergio Gómez-Alonso María Jesús Callejo Maria Dolores del Castillo |
| author_facet | Maria Belen Rios Amaia Iriondo-DeHond Maite Iriondo-DeHond Teresa Herrera Diego Velasco Sergio Gómez-Alonso María Jesús Callejo Maria Dolores del Castillo |
| author_sort | Maria Belen Rios |
| collection | DOAJ |
| description | This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (<i>p</i> < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained. |
| first_indexed | 2024-04-12T07:52:07Z |
| format | Article |
| id | doaj.art-2d68fd6fda394b4092ae97d24748ee28 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-12T07:52:07Z |
| publishDate | 2020-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-2d68fd6fda394b4092ae97d24748ee282022-12-22T03:41:35ZengMDPI AGMolecules1420-30492020-03-01256135810.3390/molecules25061358molecules25061358Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread FormulationMaria Belen Rios0Amaia Iriondo-DeHond1Maite Iriondo-DeHond2Teresa Herrera3Diego Velasco4Sergio Gómez-Alonso5María Jesús Callejo6Maria Dolores del Castillo7Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 28800 Alcalá de Henares, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainDepartamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid (UPM), Avenida Puerta de Hierro, nº 2, 4, 28040 Madrid, SpainUniversidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada (IRICA), Av. Camilo José Cela s/n, 13071 Ciudad Real, SpainDepartamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid (UPM), Avenida Puerta de Hierro, nº 2, 4, 28040 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainThis study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (<i>p</i> < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.https://www.mdpi.com/1420-3049/25/6/1358coffee cascaracoffee cascara dietary fibergluten-free breadnutrition claimsphysicochemical propertiessensorial quality |
| spellingShingle | Maria Belen Rios Amaia Iriondo-DeHond Maite Iriondo-DeHond Teresa Herrera Diego Velasco Sergio Gómez-Alonso María Jesús Callejo Maria Dolores del Castillo Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation Molecules coffee cascara coffee cascara dietary fiber gluten-free bread nutrition claims physicochemical properties sensorial quality |
| title | Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation |
| title_full | Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation |
| title_fullStr | Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation |
| title_full_unstemmed | Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation |
| title_short | Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation |
| title_sort | effect of coffee cascara dietary fiber on the physicochemical nutritional and sensory properties of a gluten free bread formulation |
| topic | coffee cascara coffee cascara dietary fiber gluten-free bread nutrition claims physicochemical properties sensorial quality |
| url | https://www.mdpi.com/1420-3049/25/6/1358 |
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