Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

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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Bibliographic Details
Main Authors:	Maria Belen Rios, Amaia Iriondo-DeHond, Maite Iriondo-DeHond, Teresa Herrera, Diego Velasco, Sergio Gómez-Alonso, María Jesús Callejo, Maria Dolores del Castillo
Format:	Article
Language:	English
Published:	MDPI AG 2020-03-01
Series:	Molecules
Subjects:	coffee cascara coffee cascara dietary fiber gluten-free bread nutrition claims physicochemical properties sensorial quality
Online Access:	https://www.mdpi.com/1420-3049/25/6/1358

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