Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals

Abstract

Summary Unripe green coffee is one of the by‐products from coffee processing that does not have many applications in higher value‐added food products. This study aimed to evaluate the chemical, technological, and sensory properties of rice‐based breakfast cereal made with micronised‐roasted coffee (MRC) from green coffee fruits. The products were elaborated with different MRC concentrations (2, 5 and 9%) and manufactured in a single screw extruder. Data were analysed by analysis of variance and Tukey's test (p < 0.05). The increase in MRC concentration improved the contents of caffeine, chlorogenic and caffeic acids in the breakfast cereals, and reduced the luminosity and expansion index due to the presence of brown colour and fibres from coffee beans. The cereal made with 5% of MRC was more accepted by consumers. Thus, MRC has proven to be a potential source of bioactive compounds, fibres and natural brownish colour for breakfast cereals.

Mechanical and Ballistic Properties of Epoxy Composites Reinforced with Babassu Fibers (Attalea speciosa)

“…This means that, within the context of the study, these means do not differ in a statistically significant way. This identification of equal means reinforces the understanding that certain conditions or treatments have similar impacts, as evidenced by the statistical analysis [31,[37][38][39].…”