Partial use of coffee waste flour in cupcakes in Peru

Authors

  • Camayo-Lapa, Becquer Frauberth
  • Quispe-Solano, Miguel Ángel
  • Álvarez-Bernuy de Veliz, Silvia Marina
  • Tueros-Zevallos, Ted Harry

DOI:

https://doi.org/10.59670/ml.v20iS7.4462

Abstract

Coffee husks are a promising raw material for the development of eco-friendly by-products. Therefore, the objective of the study was to determine the shelf life of coffee husk cupcakes through accelerated testing. The coffee husk was dehydrated at room temperature for 3 days and subjected to grinding for obtaining flour. 11 formulations were developed and estimated by response surface to determine the optimal formulation, establishing the husk life at 3 storage temperatures (20, 30 and 40°C) and 4 days of evaluation (0, 5, 10 and 15 days). The optimum formulation achieved was a 12% substitution of wheat flour for coffee husk flour and 1.14% of yeast: optimum pH values of 6.35 and b* of 41.19. The preferred formulation obtained shelf lifetimes of 18, 13, and 9 days of storage at 20, 30, and 40°C, respectively, because NTP 206.002 establishes as a requirement that the % of acidity should not exceed the value of 0.7%, expressed in lactic acid. Finally, it is concluded that the use of coffee husk flour in the formulation of cupcakes is viable because it allows obtaining products with a longer shelf life and is presented as a processing alternative in coffee industries through the use of its residues.

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Published

2023-10-06

How to Cite

Camayo-Lapa, Becquer Frauberth, Quispe-Solano, Miguel Ángel, Álvarez-Bernuy de Veliz, Silvia Marina, & Tueros-Zevallos, Ted Harry. (2023). Partial use of coffee waste flour in cupcakes in Peru . Migration Letters, 20(S7), 973–985. https://doi.org/10.59670/ml.v20iS7.4462

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