THE EFFECTS OF ADDING GREEN COFFEE PARCHMENT TO GLUTEN-FREE BREAD: AN OXITEST OXIDATIVE STABILITY ANALYSIS

Learn about the green coffee parchment antioxidant capacity and how its use improves the oxidative stability of gluten-free baked goods. Download the study published by the University of Parma.

Coffee is the world's most popular product. It is rich in fiber and nutrients. During processing, 90% of these important waste products are removed. One of them is the green coffee parchment.

One possible area of use is in the production of gluten-free bakery products. This market has recently experienced considerable development due to the growing number of people suffering from Celiac disease.

Gluten-free foods are known to be low in fiber. The addition of green coffee parchment could improve the fiber and nutraceutical content of these foods.

This analysis, performed by the University of Parma, used the VELP OXITEST Oxidative Stability Reactor to evaluate the consequences of adding different percentages of green coffee parchment to gluten-free bread, to improve the structural, qualitative, and chemical properties during shelf-life.

Oxidative stability in gluten-free bread samples following the addition of green coffee parchment: the OXITEST method for rapid and reliable tests

The sustainable and ecological approach has become essential to the food industry. This has led to an increase in the analysis of by-products, such as green coffee parchment, to valorize them and consider any possible reuse.

By subjecting samples to a high oxidative stress environment, the OXITEST reactor analyzed and compared oxidative stability, providing accurate results within minutes, testing the sample as is, without the need to isolate fat.

30 g of chopped gluten-free bread was placed in the oxidation chamber at a temperature of 90° C and an oxygen pressure of 6 bar.

The OXITEST reactor connected to a computer with the VELP OXISoftTM software measures the oxidation stability of the gluten-free bread samples. It indicates IP (induction period) values, the rate, and acceleration of the autoxidation process, and the total amount of oxygen consumed by the product. The longer the induction period, the greater the oxidative stability over time.

The average IP value of the gluten-free bread containing green coffee parchment was significantly higher than that of the control samples.

Download the research paper by the University of Parma for full results and conclusions

The OXITEST analysis has shown that the green coffee parchment is a source of dietary fiber, able to improve the antioxidant capacity in gluten-free bakery products, without altering their sensory characteristics and texture.

In light of this, the functional aspects of green coffee parchment should promote the valorization of this by-product and its use in the production of other foods as well, to achieve positive effects on health, economy, and environmental sustainability.

Learn more about the analysis performed on gluten-free bread samples and the value of green coffee parchment.

Download the research conducted by the University of Parma.