Utilization of Coffee Husks to Prepare Functional Products | ||||
| Suez Canal University Journal of Food Sciences | ||||
| Article 3, Volume 8, Issue 1, 2021, Page 19-28 PDF (273.52 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scuj.2021.200308 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Mohamed F. Serag El-Din and Hayam A. Elsawy | ||||
| Abstract | ||||
| Coffee husks are a by-product resulting from dehulling the coffee cherries during dry processing. Our study aimed to investigate the effect of coffee husks on hyperlipidemic rats and utilization it to prepare the balady bread loaves as a function product. For this purpose, 25 albino rats were divided to 5 subgroups and fed on a high fat diet with different levels of coffee husks. After two months, the lipid profile showed a reduction in total cholesterol, LDL-C, VLDL-C, and an increase in HDL-C which recorded 117.41, 24.46, and 47.46 mg/dl respectively, at 15% coffee husks replacement. Balady bread was prepared by wheat flour (82% extraction rate) with 5, 10, 15, and 20% coffee husks level. The bread was evaluated by 15 panelists for sensory evaluation. All samples were acceptable and good except 20 % coffee husks. These results were confirmed by analyzing the texture of the bread in the lab. In addition, the paper valued the coffee husks as antioxidant source as showed by different antioxidant activity assays (DPPH, ABTS, and FRAB). The DPPH, ABTS, and FRAP were 207.254, 2.054, and 0.832 g Trolox/g sample, respectively. Generally, the coffee husks have a potential effect in improving lipid profile of hyperlipidemic rats and a good source for making a new functional food product | ||||
| Keywords | ||||
| Coffee husks; Antioxidants; bread; phenolic acids | ||||
|
Statistics Article View: 390 PDF Download: 405 |
||||
