<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2395-8782</journal-id>
<journal-title><![CDATA[Ciencia ergo sum]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. ergo-sum]]></abbrev-journal-title>
<issn>2395-8782</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma del Estado de México, Instituto Literario]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-87822023000300211</article-id>
<article-id pub-id-type="doi">10.30878/ces.v30n3a7</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Physicochemical, functional and flow properties of a coffee husk flour]]></article-title>
<article-title xml:lang="en"><![CDATA[Propiedades fisicoquímicas, funcionales y de flujo de una harina de cáscara de café]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rebolledo-Hernández]]></surname>
<given-names><![CDATA[María Virginia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cocotle-Ronzón]]></surname>
<given-names><![CDATA[Yolanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Martínez]]></surname>
<given-names><![CDATA[Eliseo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales-Zarate]]></surname>
<given-names><![CDATA[Epifanio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta-Domínguez]]></surname>
<given-names><![CDATA[Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Veracruzana  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Veracruzana  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Veracruzan  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Veracruzana  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Veracruzana  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>30</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-87822023000300211&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-87822023000300211&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-87822023000300211&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Abstract It was analyzed the feasibility of using coffee husk flour in food production, through the determination of its physicochemical, functional and flow properties. The results showed that coffee husk flour is rich in crude fiber (13.94 g/100 g d.s.), ash (7.86 g/100 g d.s.) and proteins (8.3 g/100 g d.s.). The flour presented good swelling capacity (9.72 g/g d.s.), oil and water retention capacity (2.41 g/g ds, 1.37 g/g d.s., respectively) and high solubility (44.7%). Therefore, coffee husk flour could be used in the elaboration of food products as a source of functional components.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Resumen Se analiza la factibilidad de uso de la harina de cáscara de café en la producción de alimentos mediante la determinación de sus propiedades fisicoquímicas, funcionales y de flujo. Los resultados muestran que la harina de cáscara de café es rica en fibra cruda (13.94 g/100 g s.s.), cenizas (7.86 g/100 g s.s.) y proteínas (8.3 g/100 g s.s.). La harina presentó buena capacidad de hinchamiento (9.72 g/g s.s.), de retención de agua y aceite (2.41 g/g s.s., 1.37 g/g s.s., respectivamente) y de alta solubilidad (44.7%). Por lo tanto, la harina de cáscara de café podría ser usada en la elaboración de productos alimenticios como una fuente de componentes funcionales.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Coffee husk]]></kwd>
<kwd lng="en"><![CDATA[flour]]></kwd>
<kwd lng="en"><![CDATA[functional properties]]></kwd>
<kwd lng="en"><![CDATA[flow properties]]></kwd>
<kwd lng="en"><![CDATA[chemical composition]]></kwd>
<kwd lng="es"><![CDATA[cáscara de café]]></kwd>
<kwd lng="es"><![CDATA[harina]]></kwd>
<kwd lng="es"><![CDATA[propiedades funcionales]]></kwd>
<kwd lng="es"><![CDATA[propiedades de flujo]]></kwd>
<kwd lng="es"><![CDATA[composición química]]></kwd>
</kwd-group>
</article-meta>
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