Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries

Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries

The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powder and baker’s yeast. We characterized the nutritio...

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Bibliographic Details
Main Authors: Alice-Jacqueline Reineke, Kristin Stadelmeyer, Catalina Acuña-Gutiérrez, Víctor M. Jiménez, Tania Chacón-Ordóñez, Oscar Acosta, Joachim Müller
Format: Article
Language:English
Published: MDPI AG 2024-07-01
Series:Proceedings
Subjects:
coffee flour
coffee by-products
high-fiber pastries
Online Access:https://www.mdpi.com/2504-3900/109/1/31
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