The Physicochemical of Bread Additional Cascara Flour and Its Correlation

¹ Research Center of Food Technology and Processing, National Research and Innovation Agency, 55861, Yogyakarta, Indonesia
² Research Center of Appropriate Technology, National Research and Innovation Agency, 41213, Subang, Indonesia

^* Corresponding author: woro002@brin.go.id

Abstract

Cascara, a coffee industry by-product, has the potential to be beneficial to health due to its fiber and bioactive components. Its effects when added to bread are not clarified. Thus, this study aimed to explore the addition of cascara flour and to correlate the physical and chemical properties of the substitutions. The cascara flour was used as an additional ingredient in bread formulas at three levels (C1=1%, C2=2%, and C3=3%, w/w). The addition of cascara flour increased ash content, but the protein content of the bread did not show significant differences (15.03±0.35 to 15.94±0.73% db). The lightness of the bread decreased when the cascara flour was added. Hardness and chewiness increased with the addition of the cascara flour, with C3 having the highest values (369.45 ±2.88 N and 0.68±0.03, severally). However, loaf volume and baking expansion showed no significant differences among the treatments, measuring 1462.02±11.32-1550.42±55.73 cm3 and 5.44±0.37-5.68±0.21 %, respectively. Sensory evaluation indicated that the panelists preferred the bread with cascara flour, with C1 being the most preferred overall. The PCA revealed a positive correlation with hardness, gumminess, a value, volume loaf, and chewiness, while the HCA showed that C2 and C3 were in the same cluster.