Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. CS Characterization and Microbiological Quality
2.2.1. Bromatological and Microbiological Analysis
2.2.2. Total Dietary Fiber (TDF)
2.2.3. Extraction Method
2.2.4. Total Polyphenol Determination
2.2.5. Antioxidant Activity
2.2.6. HPLC Analysis
2.3. CS Toxicological Analysis
2.4. Product Development
2.4.1. Extrusion Cooking
2.4.2. Water Solubility Index (WSI)
2.4.3. Experimental Design
2.5. Statistical Analysis
3. Results and Discussion
3.1. CS Characterization and Microbiological Quality
3.1.1. Bromatological Composition
3.1.2. Microbiological Determinations
3.1.3. Antioxidant Capacity and Total Polyphenol Content
3.1.4. Quantification of 5CQA
Method Performance
5CQA Content in CS
3.2. Toxicological Aspects
3.3. Product Development
3.3.1. Product Formulation
3.3.2. WSI and 5CQA Content in Extruded Products
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Parameters | CS % |
---|---|
Moisture | 7.2 |
Protein | 15.09 |
Ashes | 5.55 |
Fats | 1.99 |
Carbohydrates | 70.17 |
Dietary Fiber | 67.6 |
Parameters | CS | Roasted Coffee 1 | Wholemeal Flour 2 |
---|---|---|---|
Aerobic mesophilic bacteria | 1400 | ns | 500,000 |
Total coliforms | 40 | ns | 500 |
Molds | 45 | ns | 500 |
Yeasts | <10 | ns | ns |
Salmonella spp | Absence | ns | ns |
Escherichia coli | <3 | <3 | ns |
Staphylococcus aureus | <100 | ns | ns |
CS:CM:AF 1 % | Dietary Fiber 2 g/100 g Product | Protein Contribution to the TEV 2,3 % | WSI 4,6 | 5CQA 5,6 mg/kg |
---|---|---|---|---|
2:0:98 | 10.3 | 14.6 | 39.85 ± 0.86 | 13.64 ± 0.24 |
15:35:50 | 20.7 | 12.9 | 27.01 ± 0.11 | 63.60 ± 1.48 |
15:0:85 | 16.1 | 14.9 | 46.34 ± 0.88 | 62.94 ± 1.12 |
5:45:50 | 17.5 | 12.1 | 21.73 ± 0.79 | 28.77 ± 0.73 |
2:45:53 | 16.2 | 12.1 | 26.59 ± 0.87 | 27.01 ± 0.75 |
4.9:12.5:82.6 | 13.2 | 14.0 | 37.76 ± 0.16 | 25.50 ± 0.68 |
11.4:30:58.6 | 18.4 | 13.1 | 29.68 ± 0.22 | 47.35 ± 1.08 |
11.4:12.5:76.1 | 16.1 | 14.1 | 41.45 ± 0.09 | 51.58 ± 1.49 |
6.4:35:58.6 | 16.8 | 12.8 | 29.91 ± 1.42 | 33.09 ± 0.61 |
4.9:35:60.1 | 16.2 | 12.7 | 23.59 ± 0.62 | 29.58 ± 0.84 |
8.5:0:91.5 | 13.2 | 14.7 | 44.79 ± 0.52 | 34.11 ± 0.90 |
2:22.5:75.5 | 13.2 | 13.4 | 33.23 ± 0.71 | 13.57 ± 0.12 |
15:17.5:67.5 | 18.4 | 13.9 | 31.86 ± 0.30 | 59.82 ± 0.51 |
10:40:50 | 19.1 | 12.5 | 22.54 ± 0.61 | 49.39 ± 0.78 |
3.5:45:51.5 | 16.8 | 12.1 | 23.52 ± 0.84 | 23.18 ± 0.39 |
7.8:25:67.2 | 16.2 | 13.4 | 31.55 ± 0.37 | 34.70 ± 0.18 |
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Beltrán-Medina, E.A.; Guatemala-Morales, G.M.; Padilla-Camberos, E.; Corona-González, R.I.; Mondragón-Cortez, P.M.; Arriola-Guevara, E. Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product. Foods 2020, 9, 1008. https://doi.org/10.3390/foods9081008
Beltrán-Medina EA, Guatemala-Morales GM, Padilla-Camberos E, Corona-González RI, Mondragón-Cortez PM, Arriola-Guevara E. Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product. Foods. 2020; 9(8):1008. https://doi.org/10.3390/foods9081008
Chicago/Turabian StyleBeltrán-Medina, Elisa A., Guadalupe M. Guatemala-Morales, Eduardo Padilla-Camberos, Rosa I. Corona-González, Pedro M. Mondragón-Cortez, and Enrique Arriola-Guevara. 2020. "Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product" Foods 9, no. 8: 1008. https://doi.org/10.3390/foods9081008