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Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties
Siddhi S Patil1,2, M Vedashree1, Suresh D Sakhare3
1Department of Plantation Products, Spices and Flavour Science Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India.
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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.
