Physicochemical, functional and flow properties of a coffee husk flour

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María Virginia Rebolledo Hernández
Yolanda Cocotle-Ronzón
Eliseo Hernández Martínez
Epifanio Morales Zarate
Laura Acosta Domíngez


The objective of this work was to analyze the feasibility of use 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 %). So, coffee husk flour could be used in the elaboration of foods products as a source of functional components.


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REBOLLEDO HERNÁNDEZ, María Virginia et al. Physicochemical, functional and flow properties of a coffee husk flour. CIENCIA ergo-sum, [S.l.], v. 30, n. 3, oct. 2022. ISSN 2395-8782. Disponible en: <>. Fecha de acceso: 29 nov. 2022
Ciencias naturales y agropecuarias


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