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Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition

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dc.contributor.author Damat, Damat
dc.contributor.author Anggriani, Rista
dc.contributor.author Setyobudi, Roy Hendroko
dc.contributor.author Soni, Peeyush
dc.date.accessioned 2021-05-03T13:16:05Z
dc.date.available 2021-05-03T13:16:05Z
dc.date.issued 2019-10
dc.identifier.citation DAMAT, D. et al. Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition. Coffee Science, Lavras, v. 14, n. 4, p. 493-500, out./dez. 2019. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri http://dx.doi.org/10.25186/cs.v14i4 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12736
dc.description.abstract 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. pt_BR
dc.format pdf pt_BR
dc.language.iso pt_BR pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Coffee Science:v.14,n.4;
dc.rights Open Access pt_BR
dc.subject Functional ingredients pt_BR
dc.subject Improved nutrition pt_BR
dc.subject Modified cassava flour pt_BR
dc.subject Modified arrowroot starch pt_BR
dc.subject Waste to food pt_BR
dc.subject Zero waste pt_BR
dc.subject.classification Cafeicultura::Processos industriais e novos produtos pt_BR
dc.title Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition pt_BR
dc.type Artigo pt_BR

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