Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes
Introduction
During the past ten years, consumers show an interest in ready to eat foods, low calorie and healthy foods (Ayadi, Abdelmaksoud, Ennouri, & Attia, 2009). However, changing the amount of ingredients to reduce the calorie content of the food may affect texture, mouthfeel, flavor and appearance of product negatively. On the other hand, as the consumers become aware of the need to increase fiber in their diet, the demand for healthful, flavorful, rich in fiber food increases (Singh, Liu, & Vaughn, 2012). A promising way for the food industry to produce healthy food without losing taste of eating can be to replace fat with dietary fiber (Kim et al., 2012).
Coffee silverskin is a tegument of the outer layer of coffee bean which is a by-product of the roasting process. It has high dietary fiber content and antioxidant capacity due to the concentration of phenolic compounds (Murthy & Naidu, 2012). Moreover, it attracts attention with high protein and ash, low fat and reducing carbohydrate contents (Borrelli, Esposito, Napolitano, Ritieni, & Fogliano, 2004). However, the presence of organic material such as cellulose, hemicellulose, proteins, fat, polyphenols, minerals and melanoidins by the Maillard reaction during the roasting process makes coffee silverskin highly pollutant due to requirement of a high amount of oxygen for its disintegration. For this reason, the coffee silverskin has a risk of polluting the environment if thrown into the environment. Despite all these negative features, it has been shown that in some of the studies carried out the coffee silverskin can be used in useful applications due to its nutritional and functional properties (Jiménez-Zamora, Pastoriza, & Rufián-Henares, 2015). Murthy and Naidu (2012) noted that the coffee silverskin can be used in breakfast cereals, bread, biscuits and snacks.
There are few studies which used fiber as fat replacer in bakery products. Martínez-Cervera, Salvador, Muguerza, Moulay, and Fiszman (2011) replaced fat by cocoa fiber in chocolate muffins and investigated the effect of cocoa fiber on chocolate muffins. In another study chia mucilage gel was used to reduce fat in pound cake (Felisberto et al., 2015). Apart from these peach in muffin (Grigelmo-Miguel, Carreras-Boladeras, & Martín-Belloso, 2001), apple pomace (Min, Bae, Lee, Yoo, & Lee, 2010) and apricot kernel flour (Seker, Ozboy-Ozbas, Gokbulut, Ozturk, & Koksel, 2010) in cookies, chia in sweet pan bread (Zettel & Hitzmann, 2016) was used as fat replacer. But to the best of our knowledge no study has been carried out regarding coffee silverskin used as fat replacer in cake.
In this study it was aimed to determine the influence of coffee silverskin as fat substitution in cake formulation. For this purpose, cakes were formulated with 0%, 20%, 25% and 30% replacement of fat with coffee silverskin and the effect of the replacement of vegetable fat by coffee silverskin on appearance, color, texture and sensory quality of cakes was determined.
Section snippets
Materials
Wheat flour, sugar, sunflower oil, whole egg, skim milk powder, salt, water and baking powder used in cakes formulations were purchased from a local market in İzmir, Turkey. The coffee silverskin from variety of arabica were obtained from a local coffee store (İlyas Gönen) in İzmir, Turkey.
Petroleum ether, hexane, methanol, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (trolox), Folin–Ciocalteu reagent, gallic acid, sodium carbonate, sulphuric
Chemical and technological characteristics of untreated coffee silverskin and water treated coffee silverskin
Chemical and technological characteristics of untreated coffee silverskin (UTCS) and water treated coffee silverskin (WTCS) were shown in Table 3. Moisture and carbohydrate content of WTCS were found statistically higher compared to UTCS (p < .05). On the other hand, UTCS had higher ash and protein content compared to WTCS. Decrease in ash and protein content with water treatment can be commented with their water solubility. Ballesteros et al. (2014) reported that potassium is the most abundant
Conclusion
The results indicated that coffee silverskin is a new alternative fiber source for replacing oil in cake formulations. The high fiber contents of coffee silverskin could be used to improve nutritional values of cakes for the consumers seeking low calorie foods rich in fiber.
Treatment of coffee silverskin with water enhanced physical and sensory attributes of cakes. Cakes with water treated coffee silverskin presented more similar physical and sensory characteristics to the control cake and they
Acknowledgments
The authors wish to acknowledge the financial support of Scientific Research Fund of Ege University (project no: 16-MUH-027) and İlyas Gönen coffee store for supplying the coffee silverskin.
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