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Conceptual study on maillardized dietary fiber in coffee

José Manuel Silván1, Francisco J Morales, Fulgencio Saura-Calixto

  • 1Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Ciencia y Tecnología de Alimentos y Nutrición-ICTAN, José Antonio Novais 10, 28040 Madrid, Spain.

Journal of Agricultural and Food Chemistry
|November 12, 2010
PubMed
Summary

Coffee roasting significantly impacts melanoidins and dietary fiber content. Roasting transforms coffee into a maillardized dietary fiber, highlighting a conceptual overlap between these components.

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