Journal of Food Science and Technology

, Volume 54, Issue 7, pp 1827–1836 | Cite as

Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread

  • A. Mukkundur Vasudevaiah
  • A. Chaturvedi
  • R. Kulathooran
  • I. Dasappa
Original Article
First Online:
Revised:
Accepted:
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Abstract

Green coffee extract, GCE (Coffee canephora) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100 ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1.5% level; an increase in bread volume; greenness of bread crumb and mostly unchanged textural characteristics of the bread with increased addition of GCE from 0 to 2.0%. Sensory evaluation showed that maximum level of incorporation of GCE without adverse effect on the overall quality of bread (especially taste) was at 1.5% level. The contents of TPP, RSA and CGA increased by 12, 6 and 42 times when compared to control bread and had the highest amount of 4–5 caffeoylquinic acid.

Keywords

Green coffee beans Rheology Chlorogenic acid Bread 
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Notes

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • A. Mukkundur Vasudevaiah
    • 1
  • A. Chaturvedi
    • 1
  • R. Kulathooran
    • 2
  • I. Dasappa
    • 3
  1. 1.Department of Food and Nutrition, Post Graduate and Research Centre, College of Home ScienceProfessor Jay Shankar Telangana State Agricultural UniversityRajendranagar, HyderabadIndia
  2. 2.Department of Spice and Flavour ScienceCouncil of Scientific and Industrial Research (CSIR)-Central Food Technological Research InstituteMysoreIndia
  3. 3.Flour Milling, Baking and Confectionery Technology DepartmentCouncil of Scientific and Industrial Research (CSIR)-Central Food Technological Research InstituteMysoreIndia

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