Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition

dc.contributor.author	Damat, Damat
dc.contributor.author	Anggriani, Rista
dc.contributor.author	Setyobudi, Roy Hendroko
dc.contributor.author	Soni, Peeyush
dc.date.accessioned	2021-05-03T13:16:05Z
dc.date.available	2021-05-03T13:16:05Z
dc.date.issued	2019-10
dc.identifier.citation	DAMAT, D. et al. Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition. Coffee Science, Lavras, v. 14, n. 4, p. 493-500, out./dez. 2019.	pt_BR
dc.identifier.issn	1984-3909
dc.identifier.uri	http://dx.doi.org/10.25186/cs.v14i4	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/12736
dc.description.abstract	Coffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be considered as potential functional ingredients for food production as coffee cherry flour (CCF). The CCF contains a lot of carbohydrates, proteins, caffeine, tannins, and polyphenols. In this study, CCF was combined with modified arrowroot starch (MAS) and modified cassava flour (MOCAF) into cookies and improvement on the physical, chemical, and nutraceutical properties of the cookies were studied. The cookies consisted of 20 % of MOCAF and 80 % mixed of modified arrowroot starch and CCF in five levels (80 %: 0 %; 75 %: 5 %; 70 %: 10 %; 65 %: 15 %; 60 %: 20 %) and objective physical, chemical, and nutraceutical properties of the cookies were assessed. The results showed that the total dietary fiber content was enhanced from 11.69 % to 19.48 % with a high proportion of 20 % CCF. The cookies added with CCF displayed enhanced antioxidant activity. Acceptable cookies were obtained by adding 5 % CCF. Thus, the results implied that cookies with CCF addition obtained dietary fiber enriched cookies with improved antioxidant activity.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	pt_BR	pt_BR
dc.publisher	Editora UFLA	pt_BR
dc.relation.ispartofseries	Coffee Science:v.14,n.4;
dc.rights	Open Access	pt_BR
dc.subject	Functional ingredients	pt_BR
dc.subject	Improved nutrition	pt_BR
dc.subject	Modified cassava flour	pt_BR
dc.subject	Modified arrowroot starch	pt_BR
dc.subject	Waste to food	pt_BR
dc.subject	Zero waste	pt_BR
dc.subject.classification	Cafeicultura::Processos industriais e novos produtos	pt_BR
dc.title	Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition	pt_BR
dc.type	Artigo	pt_BR