Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake

Abstract

The objective of this study was the application of green coffee bean flour in gluten-free cakes with different percentages (4, 8 and 15% (w/w)), to evaluate the optimal value for fortification, and the products were characterized based on their centesimal composition and bioactive compounds (caffeine and total phenolic compounds). Significant differences ( p ≤ 0.05) were observed in the content of lipids, total dietary fiber, insoluble fiber, energy values, sodium, caffeine, and total phenolics, mainly in the product in which 15% (w/w) green coffee bean flour was added. Caffeine content was only detected and quantified in products with > 8% (w/w) green coffee bean flour, whereas the total phenolic content was detected and quantified in products with > 4% (w/w) green coffee bean flour. Thus, fortification of these products with 15% green coffee bean flour promoted a higher content of total dietary fiber and lower content of lipids, calories, sodium, and increased bioactive compounds. Thus, green coffee bean flour is an excellent alternative for the production of innovative foods.

Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional

“…High-performance liquid chromatography (HPLC) was used (PerkinElmer R , model Flexar) with an array diode detector, PerkinElmer Brownlee Analytical C8 column (100 mm × 4.6 mm-5 µm). The chromato-graphic conditions were the same as those used Gomes, Pires et al (2022).…”

“…Green coffee is the dry bean (endosperm) of the coffee fruit, peeled and awaiting roasting (Gomes, Pires et al, 2022). When roasted, its world consumption is on average 1.3 kg year −1 of coffee per capita, and in Brazil, which is the world's largest producer and exporter, its consumption is 5.8 kg year −1 (Abreu et al, 2020;OECD/FAO, 2019).…”

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

“…It has been noted that research on natural functional food additives, including those that exhibit high antioxidant activity, has been developing rapidly in recent years. Consumers prefer antioxidants derived from natural plant sources versus possibly hazardous, manufactured chemicals. − In this context, several studies have explored the effects of fortifying bakery products with coffee, tea, or their extracts on the technological and nutritional properties of the final products. − However, to our knowledge, less effort is made to incorporate spent tea or Arabic coffee in making sponge cakes and to investigate their effects on the sensorial, technological, and shelf lives of the final products. Therefore, the current study aimed to (I) evaluate the use of byproducts of tea and Arabic coffee as a novel functional food ingredient in bakery goods; (II) study the impact of adding spent tea or Arabic coffee ground on the sensory qualities, nutritional values, and shelf life of the final product; and (III) validate our findings using chemometric methods.…”