Researchers claim that coffee silverskin can be used as a dietary fibre source in bread without compromising quality.
A study details a formulation using coffee by-product silverskin that can boost fibre in bread and preserve quality.
The study says: “There is a growing demand from consumers for baked products with lower caloric density and higher levels of dietary fibre.
“There are some dietary sources that are not used in bread-making such as coffee silverskin”.
Coffee silverskin (CS) is found in the outer layer of coffee beans and constitutes a by-product of the roasting procedure.
The high fibre ingredient was believed to give a gritty texture and poor appear to food, but researchers in the present study claimed to have found a formulation to limit negative effects in bread.
The research team claim to have optimised the process by chemically treating coffee silverskin with alkaline hydrogen peroxide.
The researchers said this method maintained quality, shelf life, sensory and image parametres of Barbari flat bread.
The study concluded: “Results showed that alkaline hydrogen peroxide CS might be useful as an ingredient for reducing caloric density and increasing dietary fibre content of bread”.
