Publication: Development of Biscuit Products from Coffee Cherry Pulp
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Issued Date
2023
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application/pdf
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Scopus
Bibliographic Citation
Journal of Culinary Science and Technology. Vol , No. (2023)
Suggested Citation
Jiamjariyatam R., Krajangsang S., Lorliam W. Development of Biscuit Products from Coffee Cherry Pulp. Journal of Culinary Science and Technology. Vol , No. (2023). doi:10.1080/15428052.2023.2199683 Retrieved from: https://hdl.handle.net/20.500.14740/10499
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Abstract
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.