DIETARY FIBER AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE COOKIES WITH COFFEE CHERRY FLOUR ADDITION

Damat Damat,Rista Anggriani,Peeyush Soni,Roy Hendroko Setyobudi

doi:10.25186/cs.v14i4.1625

Damat Damat, Rista Anggriani + Show 2 more

Open Access

https://doi.org/10.25186/cs.v14i4.1625

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Abstract

<p>Coffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be considered as potential functional ingredients for food production as coffee cherry flour (CCF). The CCF contains a lot of carbohydrates, proteins, caffeine, tannins, and polyphenols. In this study, CCF was combined with modified arrowroot starch (MAS) and modified cassava flour (MOCAF) into cookies and improvement on the physical, chemical, and nutraceutical properties of the cookies were studied. The cookies consisted of 20 % of MOCAF and 80 % mixed of modified arrowroot starch and CCF in five levels (80 %:0 %; 75 %:5 %; 70 %:10 %; 65 %:15 %; 60 %:20 %) and objective physical, chemical, and nutraceutical properties of the cookies were assessed. The results showed that the total dietary fiber content was enhanced from 11.69 % to 19.48 % with a high proportion of 20 % CCF. The cookies added with CCF displayed enhanced antioxidant activity. Acceptable cookies were obtained by adding 5 % CCF. Thus, the results implied that cookies with CCF addition obtained dietary fiber enriched cookies with improved antioxidant activity.</p>

Highlights

Coffee is one of the most popular drinks in the world
The purpose of this study was arranged to evaluate the influence of coffee cherries flour (CCF) which is found to be rich in dietary fiber and antioxidant activity, on the physical, chemical, and sensory characteristics of gluten-free cookies made from modified arrowroot starch (MAS) and modified cassava flour (MOCAF)
The highest of total dietary fiber content (TDF) was 27.66 % in coffee cherry flour (CCF), which is higher than Total dietary fiber (TDF) in wheat bran, oat bran, and mango peel powder that reported to be 6.6 %, 15 %, and 19 % respectively, (AJILA et al, 2008)

Summary

Introduction

Coffee is one of the most popular drinks in the world. Coffee plants include two plant species, namely Coffea arabica L. and Coffea canephora Pierre ex A. The process of processing coffee fruit into seeds will produce waste, which are coffee pulp in wet processing and coffee husk in dry processing (BLINOVÁ, et al, 2017; BONDESSON, 2015; JANISSEN, HUYNH, 2017). All layers together in one fraction called coffee husks, while the so-called coffee pulp is without silverskin (ESQUIVEL, JIMÉNEZ, 2012; PADMAPRIYA, THARIAN, THIRUNALASUNDARI, 2013; BONDESSON, 2015). Dry process of coffee production yields 12 % coffee husk (MURTHY, NAIDU, 2012), while the wet process produces coffee pulp as much as 40 % to 50 % of the weight of fresh coffee fruit (DIAS et al, 2015; ESQUIVEL, JIMÉNEZ, 2012)

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