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Open AccessArticle

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

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Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain
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Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 28800 Alcalá de Henares, Spain
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Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid (UPM), Avenida Puerta de Hierro, nº 2, 4, 28040 Madrid, Spain
4
Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada (IRICA), Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Adam Figiel
Molecules 2020, 25(6), 1358; https://doi.org/10.3390/molecules25061358
Received: 14 February 2020 / Revised: 10 March 2020 / Accepted: 13 March 2020 / Published: 17 March 2020
(This article belongs to the Special Issue Physicochemical Properties of Food)
This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained. View Full-Text
Keywords: coffee cascara; coffee cascara dietary fiber; gluten-free bread; nutrition claims; physicochemical properties; sensorial quality coffee cascara; coffee cascara dietary fiber; gluten-free bread; nutrition claims; physicochemical properties; sensorial quality
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Rios, M.B.; Iriondo-DeHond, A.; Iriondo-DeHond, M.; Herrera, T.; Velasco, D.; Gómez-Alonso, S.; Callejo, M.J.; del Castillo, M.D. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules 2020, 25, 1358.

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