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Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread.

Vasudevaiah, A. M. and Chaturvedi, A. and Ramalakshmi, K. and Indrani, D. (2017) Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread. Journal of Food Science and Technology, 54 (7). pp. 1827-1836. ISSN 0022-1155

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Abstract

Green coffee extract, GCE (Coffee canephora) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100 ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1.5% level; an increase in bread volume; greenness of bread crumb and mostly unchanged textural characteristics of the bread with increased addition of GCE from 0 to 2.0%. Sensory evaluation showed that maximum level of incorporation of GCE without adverse effect on the overall quality of bread (especially taste) was at 1.5% level. The contents of TPP, RSA and CGA increased by 12, 6 and 42 times when compared to control bread and had the highest amount of 4–5 caffeoylquinic acid.

Item Type: Article
Uncontrolled Keywords: Green coffee beans � Rheology � Chlorogenic acid � Bread
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Flour Milling Bakery and Confectionary Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jul 2018 09:22
Last Modified: 03 Jul 2018 09:22
URI: http://ir.cftri.com/id/eprint/13573

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