ArticleJournal of food science and technology2024
Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Recent Advances in Chlorogenic Acids for Food Preservation and Shelf-Life Extension.Antioxidants (Basel, Switzerland) · 2026Review
- 2-methoxyestradiol is effective in 2D and 3D models of NCI-H2170 lung squamous cell carcinoma cells.PloS one · 2026Article
- Machine-Learning-Algorithm-Assisted Portable Miniaturized NIR Spectrometer for Rapid Evaluation of Wheat Flour Processing Applicability.Foods (Basel, Switzerland) · 2025Article
- Expanding our food supply: underutilized resources and resilient processing technologies.Journal of the science of food and agriculture · 2025Review
- COVID-19 Vaccine: Predicting Vaccine Types and Assessing Mortality Risk Through Ensemble Learning Algorithms.F1000Research · 2023Article
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Authors and funding
4 authors.
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Abstract
Coffee leaves are currently emerging as a promising agri-food resource rich in phenolics. This study aims to valorise coffee leaf powder (CLP) by incorporating it in refined wheat flour rusk formulations and analyse its physio-chemical, rheological, functional and sensory characteristics. The progressive replacement of CLP improved the dietary fibre (2.51 ± 0.2%), ash (1.09 ± 0.11%), and water absorption capacity (59.7 ± 0.1%) of the flours. It considerably enhanced the falling number and sedimentation values of the flour blends while decreased the loaf volume. Progressive increase in the dietary phenolics (232.21-435.19 mg/100 g), chlorogenic acid (6.0-7.5 mg/100 g), and ABTS antioxidant activity (963.89-1607.25 µMTEAC/g) of the rusks was observed upon CLP addition. Rusks with 3% CLP were found to have significantly acceptable physical and sensory characteristics. Thus, supplementation of CLP in rusk helps in valorising coffee leaves besides providing a functional bakery product to the coffee industry. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-05927-z.
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