Resumen

REBOLLEDO-HERNANDEZ, María Virginia et al. Physicochemical, functional and flow properties of a coffee husk flour. Cienc. ergo-sum [online]. 2023, vol.30, n.3, e211.  Epub 14-Ene-2025. ISSN 2395-8782.  https://doi.org/10.30878/ces.v30n3a7.

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.

Palabras llave : cáscara de café; harina; propiedades funcionales; propiedades de flujo; composición química.

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