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Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation.
Molecules. 2020 Mar 17; 25(6)M

Abstract

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 (p < 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.

Authors+Show Affiliations

Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain.Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain.Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 28800 Alcalá de Henares, Spain.Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain.Departamento 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, Spain.Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada (IRICA), Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain.Departamento 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, Spain.Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32192041

Citation

Rios, Maria Belen, et al. "Effect of Coffee Cascara Dietary Fiber On the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation." Molecules (Basel, Switzerland), vol. 25, no. 6, 2020.
Rios MB, Iriondo-DeHond A, Iriondo-DeHond M, et al. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules. 2020;25(6).
Rios, M. B., Iriondo-DeHond, A., Iriondo-DeHond, M., Herrera, T., Velasco, D., Gómez-Alonso, S., Callejo, M. J., & Del Castillo, M. D. (2020). Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules (Basel, Switzerland), 25(6). https://doi.org/10.3390/molecules25061358
Rios MB, et al. Effect of Coffee Cascara Dietary Fiber On the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules. 2020 Mar 17;25(6) PubMed PMID: 32192041.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. AU - Rios,Maria Belen, AU - Iriondo-DeHond,Amaia, AU - Iriondo-DeHond,Maite, AU - Herrera,Teresa, AU - Velasco,Diego, AU - Gómez-Alonso,Sergio, AU - Callejo,María Jesús, AU - Del Castillo,Maria Dolores, Y1 - 2020/03/17/ PY - 2020/02/14/received PY - 2020/03/10/revised PY - 2020/03/13/accepted PY - 2020/3/21/entrez PY - 2020/3/21/pubmed PY - 2021/1/5/medline KW - coffee cascara KW - coffee cascara dietary fiber KW - gluten-free bread KW - nutrition claims KW - physicochemical properties KW - sensorial quality JF - Molecules (Basel, Switzerland) JO - Molecules VL - 25 IS - 6 N2 - 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 (p < 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/32192041/Effect_of_Coffee_Cascara_Dietary_Fiber_on_the_Physicochemical_Nutritional_and_Sensory_Properties_of_a_Gluten_Free_Bread_Formulation_ DB - PRIME DP - Unbound Medicine ER -