Physicochemical, functional and flow properties of a coffee husk flour
It was analyzed the feasibility of using coffee husk flour in food production, through the determination of its physicochemical, functional and flow properties. The results showed that coffee husk flour is rich in crude fiber (13.94 g/100 g d.s.), ash (7.86 g/100 g d.s.) and proteins (8.3 g/100 g d....
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | México |
| Institución: | Universidad Veracruzana |
| Repositorio: | Redalyc-UV |
| OAI Identifier: | oai:redalyc.org:10475688006 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=10475688006 https://www.redalyc.org/journal/104/10475688006/ https://www.redalyc.org/journal/104/10475688006/html/ https://www.redalyc.org/journal/104/10475688006/10475688006.epub https://www.redalyc.org/journal/104/10475688006/movil https://doi.org/10.30878/ces.v30n3a7 |
| Access Level: | acceso abierto |
| Palabra clave: | Multidisciplinarias (Ciencias Sociales) flour Coffee husk flow properties chemical composition functional properties |
| Sumario: | It was analyzed the feasibility of using coffee husk flour in food production, through the determination of its physicochemical, functional and flow properties. The results showed that coffee husk flour is rich in crude fiber (13.94 g/100 g d.s.), ash (7.86 g/100 g d.s.) and proteins (8.3 g/100 g d.s.). The flour presented good swelling capacity (9.72 g/g d.s.), oil and water retention capacity (2.41 g/g ds, 1.37 g/g d.s., respectively) and high solubility (44.7%). Therefore, coffee husk flour could be used in the elaboration of food products as a source of functional components. |
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