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

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dc.abstract.enThe 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorDas, Raima
dc.contributor.authorBanerjee, Debmalya
dc.contributor.authorSahu, Deblu
dc.contributor.authorTanveer, Juwairiya
dc.contributor.authorBanerjee, Soumik
dc.contributor.authorJarzębski, Maciej
dc.contributor.authorJayaraman, Sivaraman
dc.contributor.authorDeng, Yang
dc.contributor.authorKim, Hayeong
dc.contributor.authorPal, Kunal
dc.date.access2024-09-30
dc.date.accessioned2024-10-10T11:30:15Z
dc.date.available2024-10-10T11:30:15Z
dc.date.copyright2024-08-27
dc.date.issued2024
dc.description.abstract<jats:p>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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number17
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/foods13172705
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1820
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/13/17/2705
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 2705
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.engreen coffee bean powder
dc.subject.enbread
dc.subject.enpalatability
dc.subject.enpolysaccharides
dc.subject.enshelf life
dc.titleEvaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue17
oaire.citation.volume13