Research Article
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Use of Coffee Silverskin as Dietary Fiber Source in Cake Formulation

Year 2018, Volume: 16 Issue: 2, 156 - 167, 05.08.2018
https://doi.org/10.24323/akademik-gida.449820

Abstract

In
this study,
untreated and water-treated
coffee silverskins were used in cake formulation at 20, 25 and 30% and
the effect of coffee
silverskin
on cake quality was
investigated. It has been determined that when coffee silverskin was used as
flour substitution, the specific volume and baking loss of cakes decreased,
depending on the substitution level, when it was used as a fat substitution,
specific volume and baking loss did not change. Moisture content of cakes
increased with the substitution by water-treated coffee silverskin, crumb color
of cakes with coffee silverskin was darker, reddish and less yellowish compared
to control cakes. Crumb hardness and chewiness of cakes with coffee silverskin
was higher, and cohesiveness value of cakes was lower than control cakes. Sensory
characteristics of cakes revealed that as fiber substitution, crumb color
become darker, hardness,
fibrousness, coffee taste and bitter taste increased. The
physical and sensory qualities of cakes with water-treated coffee silverskin
were better than cakes with untreated coffee silverskin, and it can be used as
30% in cake formulation.

References

  • [1] Işık, F., Urgancı, Ü., Turan, F. (2017). Yaban mersini ilaveli muffin keklerin bazı kimyasal, fiziksel ve duyusal özellikleri. Akademik Gıda, 15(2), 130-138.
  • [2] Chung, C., Degner, B., McClements, D.J. (2014). Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International, 64, 664-676.
  • [3] Moraes-Crizel, T.M., Jablonski, A., Rios, A.O., Rech, R., Flȏres, S.H. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT- Food Science and Technology, 53, 9-14.
  • [4] Ballesteros, L.F., Teixeira, J.A., Mussatto, S.I. (2014). Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin. Food Bioprocess Technology, 7, 3493-3503.
  • [5] Borrelli, R.C., Esposito, F., Napolitano, A., Ritieni, A., Fogliano, V. (2004). Characterization of a new potential functional ingredient: Coffee silverskin. Journal of Agricultural and Food Chemistry, 52(5), 1338-1343.
  • [6] Costa, A.S.G., Alves, R.C., Vinha, A.F., Barreira, S.V.P., Nunes, M.A., Cunha, L.M., Oliveira, M.B.P.P. (2014). Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process. Industrial Crops and Products, 53, 350-357.
  • [7] Toschi, T.G., Cardenia, V., Bonaga, G., Mandrioli, M., Rodriguez-Estrada, M.T. (2014). Coffee silverskin: Characterization, possible uses, and safety aspect. Journal of Agricultural and Food Chemistry, 62, 10836-10844.
  • [8] Sudha, M.L., Baskaran, V., Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104, 686-692.
  • [9] Larrea, M.A., Chang, Y.K., Martinez-Bustos, F. (2005). Some functional properties of extruded orange pulp and its effect on the quality of cookies. LWT- Food Science and Technology, 38, 213-220.
  • [10] Bilgiçli, N., İbanoğlu, Ş., Herken, E.N. (2007). Effect of dietary fibre addition on the selected nutritional properties of cookies. Journal of Food Engineering, 78, 86-89.
  • [11] Ajila, C.M., Leelavathi, K., Rao, U.J.S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48, 319-326.
  • [12] Fu, J.T., Chang, Y.H., Shiau, S.Y. (2015). Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber. Food Science and Technology, 61, 56-62.
  • [13] Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., Fiszman, S.M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT- Food Science and Technology, 44, 729-736.
  • [14] Grigelmo-Miguel, N., Carreras-Boladeras, E., Martín-Belloso, O. (2001). Influence of the addition of peach dietary fiber in composition, Physical properties and acceptability of reduced-fat muffins. Food Science and Technology International, 7(5), 425-431.
  • [15] Min, B., Bae, I.Y., Lee, H.G., Yoo, S.H., Lee, S. (2010). Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system. Bioresource Technology, 101, 5414-5418.
  • [16] Pourfarzad, A., Mahdavian-Mehr, H., Sedaghat, N. (2013). Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology. LWT- Food Science and Technology, 50, 599-606.
  • [17] Gacia-Serna, E., Martinez-Saez, N., Mesias, M., Morales, F.J., del Castillo, M.D. (2014). Use of coffee silverskin and stevia to improve the formulation of biscuits. Polish Journal of Food and Nutrition Science, 64(4), 243-251.
  • [18] Kocer, D., Hicsasmaz, Z., Bayindirli, A., Katnas, S. (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar-and fat-replacer. Journal of Food Engineering, 78, 953-964.
  • [19] AACC. (2000). Approved methods of the American association of cereal chemists. 10th ed. St. Paul, MN, ABD.
  • [20] Dhen, N., Román, L., Rejeb, I.B., Martínez, M.M., Garogouri, M., Gómez, M. (2016). Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. LWT- Food Science and Technology, 66, 179-185.
  • [21] AACC. (1995). Bread firmness by Universal testing machine, in approved methods AACC. vol II, 9th ed. St Paul, MN, ABD.
  • [22] Jia, C., Kim, Y.S., Huang, W., Huang, G. (2008). Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums. Food Research International, 41, 930-936.
  • [23] Heenan, S.P., Dufour, J.P., Hamid, N., Harvey, W., Delahunty, C.M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT- Food Science and Technology, 43, 1032-1041.
  • [24] Volpini-Rapina, L.F., Sokei, F.R., Conti-Silva, A.C. (2012). Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT- Food Science and Technology, 48, 37-42.
  • [25] Gómez, M., Doyagüe, M.J., Hera, E. (2012). Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes. LWT- Food Science and Technology, 46, 142-147.
  • [26] Jongsutjarittam, C. (2013). Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake. Carbohydrate Polymers, 97, 306-314.
  • [27] Rosli, W.I., Jauharah, C.M.Z., Robert, S.D., Aziz, A.I. (2014). Young corn ear enhances nutritional composition and unchanged physical properties of chiffon cake. APCBEE Procedia, 8, 277-281.
  • [28] Singh, K., Liu, S.X., Vaughn, S.F. (2012). Effect of corn bran as dietary fiber addition on baking and sensory quality. Biocatalysis and Agricultural Biotechnology, 1, 348-352.
  • [29] Segundo, C., Román, L., Gómez, M., Martínez, M.M. (2017). Mechanically fractionated flour isolated from green bananas
 (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Food Chemistry, 219, 240-248.
  • [30] Grigelmo-Miguel, N., Carreras-Boladeras, E., Martín-Belloso, O. (1999). Development of high-fruit-dietary-fibre muffins. European Food Research Technology, 210, 123-128.
  • [31] Gómez, M., Moraleja, A., Oliete, B., Ruiz, E., Caballero, P.A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Science and Technology, 43, 33-38.
  • [32] Borneo, F., Aguirre, A., León, A.E. (2010). Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. Journal of the American Dietetic Association, 110, 946-949.

Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması

Year 2018, Volume: 16 Issue: 2, 156 - 167, 05.08.2018
https://doi.org/10.24323/akademik-gida.449820

Abstract

Bu
çalışmada, işlem görmemiş ve su ile işlem görmüş kahve çekirdeği zarı %20, 25
ve 30 oranlarında kek formülasyonunda kullanılmış ve kahve çekirdeği zarı kullanımının
kek kalitesi üzerine etkisi araştırılmıştır. Kahve çekirdeği zarı un ikamesi
olarak kullanıldığında ikame oranına bağlı olarak kekin spesifik hacminin ve
pişme kaybının azaldığı, yağ ikamesi olarak kullanıldığında ise spesifik hacminin
ve pişme kaybının değişmediği belirlenmiştir. İşlem görmüş kahve çekirdeği zarı
ikamesi ile kekin nem içeriği artmış,
kahve
çekirdeği zarlı keklerin iç rengi kontrol örneğe kıyasla daha koyu, daha
kırmızımsı ve daha az sarımsı bulunmuştur. Kahve çekirdeği zarlı keklerin kek
içi sertliğinin ve
çiğnenebilirliğinin daha yüksek, iç yapışkanlığının ise daha düşük
olduğu saptanmıştır.
Keklerin duyusal
özellikleri değerlendirildiğinde lif ikamesinin keklerin iç rengini
koyulaştırdığı, sertlik, liflilik, kahve tadı ve acı tadı arttırdığı
saptanmıştır.
İşlem
görmüş kahve çekirdeği zarlı keklerin fiziksel ve duyusal kalitesinin işlem
görmemiş kahve çekirdeği zarlı keklere kıyasla daha iyi olduğu ve %30 oranında
kek formülasyonunda kullanılabileceği belirlenmiştir.

References

  • [1] Işık, F., Urgancı, Ü., Turan, F. (2017). Yaban mersini ilaveli muffin keklerin bazı kimyasal, fiziksel ve duyusal özellikleri. Akademik Gıda, 15(2), 130-138.
  • [2] Chung, C., Degner, B., McClements, D.J. (2014). Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International, 64, 664-676.
  • [3] Moraes-Crizel, T.M., Jablonski, A., Rios, A.O., Rech, R., Flȏres, S.H. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT- Food Science and Technology, 53, 9-14.
  • [4] Ballesteros, L.F., Teixeira, J.A., Mussatto, S.I. (2014). Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin. Food Bioprocess Technology, 7, 3493-3503.
  • [5] Borrelli, R.C., Esposito, F., Napolitano, A., Ritieni, A., Fogliano, V. (2004). Characterization of a new potential functional ingredient: Coffee silverskin. Journal of Agricultural and Food Chemistry, 52(5), 1338-1343.
  • [6] Costa, A.S.G., Alves, R.C., Vinha, A.F., Barreira, S.V.P., Nunes, M.A., Cunha, L.M., Oliveira, M.B.P.P. (2014). Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process. Industrial Crops and Products, 53, 350-357.
  • [7] Toschi, T.G., Cardenia, V., Bonaga, G., Mandrioli, M., Rodriguez-Estrada, M.T. (2014). Coffee silverskin: Characterization, possible uses, and safety aspect. Journal of Agricultural and Food Chemistry, 62, 10836-10844.
  • [8] Sudha, M.L., Baskaran, V., Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104, 686-692.
  • [9] Larrea, M.A., Chang, Y.K., Martinez-Bustos, F. (2005). Some functional properties of extruded orange pulp and its effect on the quality of cookies. LWT- Food Science and Technology, 38, 213-220.
  • [10] Bilgiçli, N., İbanoğlu, Ş., Herken, E.N. (2007). Effect of dietary fibre addition on the selected nutritional properties of cookies. Journal of Food Engineering, 78, 86-89.
  • [11] Ajila, C.M., Leelavathi, K., Rao, U.J.S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48, 319-326.
  • [12] Fu, J.T., Chang, Y.H., Shiau, S.Y. (2015). Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber. Food Science and Technology, 61, 56-62.
  • [13] Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., Fiszman, S.M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT- Food Science and Technology, 44, 729-736.
  • [14] Grigelmo-Miguel, N., Carreras-Boladeras, E., Martín-Belloso, O. (2001). Influence of the addition of peach dietary fiber in composition, Physical properties and acceptability of reduced-fat muffins. Food Science and Technology International, 7(5), 425-431.
  • [15] Min, B., Bae, I.Y., Lee, H.G., Yoo, S.H., Lee, S. (2010). Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system. Bioresource Technology, 101, 5414-5418.
  • [16] Pourfarzad, A., Mahdavian-Mehr, H., Sedaghat, N. (2013). Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology. LWT- Food Science and Technology, 50, 599-606.
  • [17] Gacia-Serna, E., Martinez-Saez, N., Mesias, M., Morales, F.J., del Castillo, M.D. (2014). Use of coffee silverskin and stevia to improve the formulation of biscuits. Polish Journal of Food and Nutrition Science, 64(4), 243-251.
  • [18] Kocer, D., Hicsasmaz, Z., Bayindirli, A., Katnas, S. (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar-and fat-replacer. Journal of Food Engineering, 78, 953-964.
  • [19] AACC. (2000). Approved methods of the American association of cereal chemists. 10th ed. St. Paul, MN, ABD.
  • [20] Dhen, N., Román, L., Rejeb, I.B., Martínez, M.M., Garogouri, M., Gómez, M. (2016). Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. LWT- Food Science and Technology, 66, 179-185.
  • [21] AACC. (1995). Bread firmness by Universal testing machine, in approved methods AACC. vol II, 9th ed. St Paul, MN, ABD.
  • [22] Jia, C., Kim, Y.S., Huang, W., Huang, G. (2008). Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums. Food Research International, 41, 930-936.
  • [23] Heenan, S.P., Dufour, J.P., Hamid, N., Harvey, W., Delahunty, C.M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT- Food Science and Technology, 43, 1032-1041.
  • [24] Volpini-Rapina, L.F., Sokei, F.R., Conti-Silva, A.C. (2012). Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT- Food Science and Technology, 48, 37-42.
  • [25] Gómez, M., Doyagüe, M.J., Hera, E. (2012). Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes. LWT- Food Science and Technology, 46, 142-147.
  • [26] Jongsutjarittam, C. (2013). Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake. Carbohydrate Polymers, 97, 306-314.
  • [27] Rosli, W.I., Jauharah, C.M.Z., Robert, S.D., Aziz, A.I. (2014). Young corn ear enhances nutritional composition and unchanged physical properties of chiffon cake. APCBEE Procedia, 8, 277-281.
  • [28] Singh, K., Liu, S.X., Vaughn, S.F. (2012). Effect of corn bran as dietary fiber addition on baking and sensory quality. Biocatalysis and Agricultural Biotechnology, 1, 348-352.
  • [29] Segundo, C., Román, L., Gómez, M., Martínez, M.M. (2017). Mechanically fractionated flour isolated from green bananas
 (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Food Chemistry, 219, 240-248.
  • [30] Grigelmo-Miguel, N., Carreras-Boladeras, E., Martín-Belloso, O. (1999). Development of high-fruit-dietary-fibre muffins. European Food Research Technology, 210, 123-128.
  • [31] Gómez, M., Moraleja, A., Oliete, B., Ruiz, E., Caballero, P.A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Science and Technology, 43, 33-38.
  • [32] Borneo, F., Aguirre, A., León, A.E. (2010). Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. Journal of the American Dietetic Association, 110, 946-949.
There are 32 citations in total.

Details

Primary Language Turkish
Journal Section Research Papers
Authors

Gizem Ateş This is me 0000-0002-6220-5787

Yeşim Elmacı 0000-0001-7164-838X

Publication Date August 5, 2018
Submission Date November 27, 2017
Published in Issue Year 2018 Volume: 16 Issue: 2

Cite

APA Ateş, G., & Elmacı, Y. (2018). Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması. Akademik Gıda, 16(2), 156-167. https://doi.org/10.24323/akademik-gida.449820
AMA Ateş G, Elmacı Y. Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması. Akademik Gıda. August 2018;16(2):156-167. doi:10.24323/akademik-gida.449820
Chicago Ateş, Gizem, and Yeşim Elmacı. “Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması”. Akademik Gıda 16, no. 2 (August 2018): 156-67. https://doi.org/10.24323/akademik-gida.449820.
EndNote Ateş G, Elmacı Y (August 1, 2018) Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması. Akademik Gıda 16 2 156–167.
IEEE G. Ateş and Y. Elmacı, “Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması”, Akademik Gıda, vol. 16, no. 2, pp. 156–167, 2018, doi: 10.24323/akademik-gida.449820.
ISNAD Ateş, Gizem - Elmacı, Yeşim. “Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması”. Akademik Gıda 16/2 (August 2018), 156-167. https://doi.org/10.24323/akademik-gida.449820.
JAMA Ateş G, Elmacı Y. Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması. Akademik Gıda. 2018;16:156–167.
MLA Ateş, Gizem and Yeşim Elmacı. “Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması”. Akademik Gıda, vol. 16, no. 2, 2018, pp. 156-67, doi:10.24323/akademik-gida.449820.
Vancouver Ateş G, Elmacı Y. Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması. Akademik Gıda. 2018;16(2):156-67.

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