Physicochemical, functional and flow properties of a coffee husk flour

Main Article Content

María Virginia Rebolledo Hernández http://orcid.org/0000-0003-0435-2495
Yolanda Cocotle-Ronzón http://orcid.org/0000-0003-0435-2495
Eliseo Hernández Martínez http://orcid.org/0000-0002-8976-6605
Epifanio Morales Zarate http://orcid.org/0000-0001-7148-9235
Laura Acosta Domíngez http://orcid.org/0000-0003-3448-8094

Resumen

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.


 

Article Details

Como citar
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: <https://cienciaergosum.uaemex.mx/article/view/17597>. Fecha de acceso: 29 nov. 2022
Sección
Ciencias naturales y agropecuarias

Citas

Acosta-Domínguez, L. Alamilla-Beltrán L., Calderón-Domínguez G., Jiménez-Aparicio A.R., Gutiérrez-López G.F., Azuara-Nieto E. (2018). Determination of total and incipient solubilization point of fructans extracted of a. Tequilana weber var. Azul. Revista Mexicana de Ingeniería Química, 17 (1): 379-388.
AOAC (2000) Official Methods of Analysis. 17th Edition. The Association of Official Analytical Chemists, Gaithersburg, MD, USA.
Ambrose, R.P.K., Jan, S. and Siliveru, K. (2015). A review on flow characterization methods for cereal grain-based powders. Journal of the Science of Food and Agriculture. 96(2): 359-364. doi.org/10.1002/jsfa.7305
Arya S. S.. Venkatram R., More P. R., Vijayan P. (2022). The wastes of coffee bean processing for utilization in food:a review. Journal of Food Science and Technology 59: 429–444. doi.org/10.1007/s13197-021-05032-5
Ateş G. and Emalci, Y. (2018). Coffee silver skin as fat replacer in cake formulations and its effect on physical, chemical, and sensory attributes of cakes. LWT- Food Science and Technology. 90: 519-525. doi.org/10.1016/j.lwt.2018.01.003
Ballesteros, L., Teixeira, J.A. and Mussatto, S.I. (2014). Chemical, functional and structural properties of spent coffee grounds and coffee silverskin. Food Bioprocess Technology. 7: 3493-3503. doi.org/10.1007/s11947-014-1349-z
Barbosa-Cánovas, G.V. and Yan, H. (2003). Powder characteristics of preprocessed cereal flours. pp 173-208. In: Characterization of Cereals and Flours: Properties, Analysis, and Applications. Kaletunç G, Breslauer KJ (eds). Marcel Dekker. Inc., New York, USA.
Benitez, V., Rebollo-Hernanz, M., Hernanz, S., Chantres, S., Aguilera, Y. and Martin-Cabrejas, M.A. (2019). Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization. Food Research International. 122: 105-113. doi.org/10.1016/j.foodres.2019.04.002
Bian, Q., Sittipod, S., Garg, A. and Ambrose, R.P.K. (2015). Bulk flow properties of hard and soft wheat flours. Journal of Cereal Science. 63: 88-94. doi.org/10.1016/j.jcs.2015.03.010
Brand, D., Pandey, A., Roussos, S. and Soccol, C.R. (2000). Biological detoxification of coffee husk by filamentous fungi using a solid-state fermentation system. Enzyme and Microbial Technology. 27 (1–2): 127–133. doi.org/10.1016/S0141-0229(00)00186-1
Esquivel, P., Jimenez, V.M. (2012). Functional properties of coffee and coffee by products. Food Research International. 46: 488-495. doi.org/10.1016/j.foodres.2011.05.028
FEUM. (2014). Farmacopea Herbolaria de los Estados Unidos Mexicanos. 12th ed. Secretaría de Salud, México.
Foschia, M., Horstmann, S.W., Arendt, E.K. and Zannini, E. (2017). Legumes as functional ingredients in gluten-free bakery and pasta products. Annual Review of Food Science and Technology. 8: 75-96. doi.org/10.1146/annurev-food-030216-030045

Gostin, A.I. (2019). Effects of substituting refined wheat flour with whole meal and quinoa flour on the technological and sensory characteristics of salt-reduced breads. LWT-Food Science and Technology. 114: 108412. doi.org/10.1016/j.lwt.2019.108412
Gouw, V.P., Jung, J. and Zhao, Y. (2017). Functional properties, bioactive compounds and in vitro gastrointestinal digestion, study of dried fruit pomace powders as functional food ingredients. LWT- Food Science and Technology 80: 136-144. doi.org/10.1016/j.lwt.2017.02.015
Heuzé, V. and Tran, G. Coffee hulls, fruit pulp and by-products. Available from: https://feedipedia.org/node/549. Accessed Jul. 21, 2020.
Huang, X., Fan, Y.i., Lu, T., Kang, J., Pang, X., Han, B., & Chen, J. (2020b). Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation. Microorganisms, 8(9), 1281. doi.org/10.3390/ microorganisms8091281
Iriondo-DeHond, A., Aparicio, N., Fernandez-Gomez, B., Guisantes-Batan, E., Velázquez, F., Blanch, G.P., San Andres, M.I., Sánchez-Fortune, S. and del Castillo, M.D. (2019). Validation of coffee by products as novel foods ingredients. Innovative Food Science and Emerging Technologies 51: 194-204. doi.org/10.1016/j.ifset.2018.06.010
Islam, M., Kitamura, Y., Kokawa, M., Monalisa, K., Hsuan, F. and Miyamura. S. (2017). Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder. Food and Bioproducts Processing, 101: 132-144. doi.org/10.1016/j.fbp.2016.11.002
Janissen, B. and Huynh, T. (2018). Chemical composition and value-adding applications of coffee industry by-products: A review. Resources, Conservation and Recycling. 128:110–117. doi.org/10.1016/j.resconrec.2017.10.001
Jinapong, N., Suphantharika, M. and Jammong, P. (2008). Production of instant soymilk powders by ultrafiltration, spry drying and fluidized bed agglomeration. Journal of Food Engineering. 84(2): 194-205. doi.org/10.1016/j.jfoodeng.2007.04.032

Kraithong, S., Lee, S. and Rawdkuen, S. (2018). Physicochemical and functional of Thai organic rice flour. Journal of Cereal Science. 79: 259-266. doi.org/10.1016/j.jcs.2017.10.015
Kui, S., Jiang, H., Yu, X., Lin, .J. (2014). Physicochemical and functional properties of whole legume flour. LWT-Food Science and Technology. 55: 308-313. doi.org/10.1016/j.lwt.2013.06.001
Li, D. and Zhu, F. (2019). Physicochemical, functional and nutritional properties of kiwifruit flour.Food Hydrocolloids. 92: 250-258. doi.org/10.1016/j.foodhyd.2019.01.047
Li, L., Zhang, M. and Bhandari, B. (2019). Influence if drying methods on some physicochemical, functional and pasting properties of chinese yam flour. LWT- Food Science and Technology. 111: 182-189. doi.org/10.1016/j.lwt.2019.05.034
Lovegrove, A., Edwards, C.H., De Noni, I., Patel, H., El, S.N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P.J., Ellis, P.R. and Shewry, P.R. (2017). Role of polysaccharides in food, digestion, and health. Critical Reviews in Food Science and Nutrition. 57: 237-253. doi.org/10.1080/10408398.2014.939263
Marino, D.C. (2019). Minerals. pp 505-516. In: Coffee: production, quality, and Chemistry. Farah A (ed.). The Royal Society of Chemistry, United Kingdom.
Mussato, S.I., Machado, E.M.S., Martins, S. and Texeira, J. A. (2011). Production, composition and application of coffee and its industrial residues. Food and Bioprocess Technology. doi.org/10.1007/s11947-011-0565-z
Norma Oficial Mexicana, productos y servicios. Cereales y sus productos. Cereales, harinas de cereales, sémolas o semolinas. Alimentos a base de: cereales, semillas comestibles, de harinas, sémolas o semolinas o sus mezclas. Productos de panificación. Disposiciones y especificaciones sanitarias y nutrimentales. Métodos de prueba. NOM-247-SSA1-2008. 27 Julio 2009.
Ramírez, V.A. and Jaramillo, L.J.C. (2015). Process for obtaining honey and/or flour of coffee from the pulp or husk and the mucilage of the coffee bean. U.S. Patent 14/364, 925.
Wang, H., Yang, Q., Gao, L., Gong, X., Qu, Y., and Feng, B. (2020). Functional and physicochemical properties of flours and starches from different tuber crops, International Journal of Biological Macromolecules. 148: 324-332. doi.org/10.1016/j.ijbiomac.2020.01.146
Yeh, H.Y., Suy, N.W. and Lee, M.H. (2005). Chemical compositions and physicochemical properties of the fiber-rich materials prepared from shoyu mash residue. Journal of Agricultural and Food Chemistry. 53: 4361-4366. doi.org/10.1021/jf050243g
Yuksel F. Yavuz B., Baltacı C. (2022). Some physicochemical, color, bioactive and sensory properties of a pesil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design. International Journal of Gastronomy and Food Science, 100513. doi.org/10.1016/j.ijgfs.2022.100513
Zhu, F. and He, J. (2020). Physicochemical and functional properties of Maori potato flour. Food Bioscience. 33: 100488. doi.org/10.1016/j.fbio.2019.100488