ArticleFoods (Basel, Switzerland)2024
Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties.Molecules (Basel, Switzerland) · 2025Article
- Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid.Foods (Basel, Switzerland) · 2025Article
- Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors.
Funding
Abstract
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.
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Registered trials
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