ArticleMolecules (Basel, Switzerland)2020
Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers, 1 of them a synthesis that pooled it.
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Who cites it
20 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Coffee by-products as the source of antioxidants: a systematic review.F1000Research · 2022Pooled it
- Exploring Coffee By-Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality.Journal of food science · 2026Article
- Ultrasound-Treated Sweet Potato Peel Enhances Nutritional Quality and Antioxidant Potential of Gluten-Free Brownies: A Metabolomics and Cell-Based Approach.Antioxidants (Basel, Switzerland) · 2026Article
- Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread.Foods (Basel, Switzerland) · 2025Article
- Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing.Food technology and biotechnology · 2025Article
- Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties.Foods (Basel, Switzerland) · 2025Article
- Development and Characterization of High-Nutrient Biscuits for Disaster Situations Targeting At-Risk Groups.International journal of food science · 2025Article
- Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas.Foods (Basel, Switzerland) · 2023Article
- Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products.Foods (Basel, Switzerland) · 2023Article
- Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin.Foods (Basel, Switzerland) · 2023Article
- Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages.Foods (Basel, Switzerland) · 2023Article
- Antioxidant and phytometabolite profiles of ethanolic extract from the cascara pulp ofF1000Research · 2023Article
- Risk Assessment of Coffee Cherry (Cascara) Fruit Products for Flour Replacement and Other Alternative Food Uses.Molecules (Basel, Switzerland) · 2022Review
- Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing.Food chemistry: X · 2022Article
- Article
- Comparative Analysis of Selected Chemical Parameters ofFoods (Basel, Switzerland) · 2022Article
- The wastes of coffee bean processing for utilization in food: a review.Journal of food science and technology · 2022Review
- Article
- Applications of Compounds from Coffee Processing By-Products.Biomolecules · 2020Review
- Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
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 (
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