Use of coffee silverskin as dietary fiber source in food formulations

In this study, use of coffee silverskin as a functional ingredient in cake formulations and to investigate its effect on the cake quality was aimed. Untreated coffee silverskin and coffee silverskin treated with water was used in cake formulations as flour and fat substitute at 20, 25 and 30% and effect of coffee silverskin on physical, chemical and sensory quality of cakes were determined. Moisture, carbohydrate content and water holding capacity of untreated coffee silverskin were found to be lower than treated coffee silverskin, whereas ash, protein, total phenolic content, antioxidant activity, caffeine and 5-HMF content were found to be higher. No significant difference were determined between specific volume and weight loss values of the cakes containing the untreated coffee silverskin as fat substitute, but moisture content of cakes containing treated coffee silverskin was higher than others. It was observed that crumb colour of cakes containing coffee silverskin was darker, reddish and less yellowish. Crumb hardness of cakes containing coffee silverskin was higher, cohesiveness value of cake decreased and chewiness value increased. Ash, total antioxidant activity and crude fiber value of the cakes increased with the addition of the coffee silverskin. When the sensory characteristics of cakes were evaluated, by fiber substitution crumb colour become darker, manuel hardness and oral hardness, fibrousness, coffee taste and bitter taste increase. Decrease was determined in crumb porosity and cohesiveness values ​​of the cakes containing the untreated coffee silverskin as fat substitute. Use of coffee silverskin as flour and fat substitute did not affect the moisture content of cakes, but use of untreated coffee silverskin decreased the sweetness of cakes. Decrease in fattiness of the cakes was not noticed when treated coffee silverskin was used as fat substitute, but decrease in fattiness of cakes was noticed by substitution of untreated coffee silverskin. The physical and sensory qualities of cakes with treated coffee silverskin used as flour and fat substitute were found to be better than cakes containing untreated coffee silverskin and it can be used as 30% in cake formulation.