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  4. Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis
 
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Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis

Type
Journal article
Language
English
Date issued
2024
Author
Das, Raima
Banerjee, Debmalya
Sahu, Deblu
Tanveer, Juwairiya
Banerjee, Soumik
Jarzębski, Maciej 
Jayaraman, Sivaraman
Deng, Yang
Kim, Hayeong
Pal, Kunal
Faculty
Wydział Nauk o Żywności i Żywieniu
Journal
Foods
ISSN
2304-8158
DOI
10.3390/foods13172705
Web address
https://www.mdpi.com/2304-8158/13/17/2705
Volume
13
Number
17
Pages from-to
art. 2705
Abstract (EN)
The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp) exhibited the highest loaf volume, suggesting optimal fermentation. Moisture analysis revealed minor alterations in the moisture retention attributes of the bread formulations. Impedance analysis suggested that C1 exhibited the highest impedance with a high degree of material homogeneity. Swelling studies suggested similar swelling properties, except C5 (containing 5% GCBp), which showed the lowest swelling percentage. Furthermore, color and microcolor analysis revealed the highest L* and WI in C1. Conversely, higher concentrations of GCBp reduced the color attributes in other GCBp-containing formulations. FTIR study demonstrated an improved intermolecular interaction in C1 and C2 (containing 2% GCBp) among all. No significant variation in the overall textural parameters was observed in GCBp-introduced formulations, except C2, which showed an improved gumminess. Moreover, the TPC (total phenolic content) and microbial analysis revealed enhanced antioxidant and antimicrobial properties in GCBp-incorporated formulations compared to Control (C0, without GCBp). The sensory evaluation showed an enhanced appearance and aroma in C1 compared to others. In short, C1 showed better physicochemical, biological, and sensory properties than the other formulations.
Keywords (EN)
  • green coffee bean powder

  • bread

  • palatability

  • polysaccharides

  • shelf life

License
cc-bycc-by CC-BY - Attribution
Open access date
August 27, 2024
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