Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/29433
ชื่อเรื่อง: Development of Biscuit Products from Coffee Cherry Pulp
ผู้แต่ง: Jiamjariyatam R.
Krajangsang S.
Lorliam W.
Keywords: biscuits
Cascara
coffee cherry pulp
วันที่เผยแพร่: 2023
สำนักพิมพ์: Taylor and Francis Ltd.
บทคัดย่อ: The objective of this study was to investigate the potential application of coffee cherry pulp to produce biscuit products. The biscuit containing the cherry or cascara pulp were studied in terms of consumer acceptance, hardness, and chemical and microbiological characteristics under three different storage conditions, including vacuum packaging, air packaging, and air packaging plus 20% moisture content. Among all levels of replacement, biscuits supplemented with 10% cascara pulp, 25% butter, and 75% margarine provided the highest preferences in odor, flavor, and overall acceptance. Increasing cascara pulp provided a softer texture and more dietary fiber, protein, and chlorogenic acid content in the cascara biscuits (p < 0.05). Approximately, 4.58 g dietary fiber, 7.53 g protein, and 1.63 g chlorogenic acid was found in biscuits with 20% cascara pulp, 75% butter, and 25% margarine. Vacuum packaging was found to be necessary to maintain the quality of the biscuit and resist microbial growth during storage. © 2023 Taylor & Francis.
URI: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85152443164&doi=10.1080%2f15428052.2023.2199683&partnerID=40&md5=267e2496949d30c39aab6039941e5d7b
https://ir.swu.ac.th/jspui/handle/123456789/29433
Appears in Collections:Scopus 2023

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