Study of the Drying Kinetics on the Nutritional and Technological Quality of Dried Pasta Enriched With Coffee Pulp Flour.

抄録

This study investigated the drying kinetics of dried pasta fortified with coffee pulp flour (CPF), assessing its potential as a functional ingredient relative to commercial whole wheat flour (WWF) and the subsequent impact on final product quality. CPF demonstrated a five-fold higher dietary fiber content (50%) and exhibited superior technological properties, including water absorption (6 g water/g) and solubility (26%), thereby indicating its promise for food product development. Pastas were formulated with partial replacement of refined wheat flour (WF) by CPF or WWF at concentrations corresponding to 10%, 20%, and 25% of the recommended daily intake of fiber. Drying was conducted at 45°C, 55°C, and 65°C. The drying kinetics were described by the Page, Logarithmic, and Henderson and Pabis models, with the Page model providing the best fit (adjusted R² ≥ 0.98; standard error < 1.0 and < RMSE values). A drying temperature of 65°C proved most effective for pasta processing, leading to accelerated drying and reduced cooking time (8-10 min). Notably, even with lower CPF incorporation, the resulting pasta achieved fiber contents comparable to or exceeding those with WWF. Furthermore, these pastas exhibited increased total phenolic content, elevated levels of bioactive compounds such as caffeine (40-109 mg/80 g), trigonelline (24-56 mg/80 g), and 5-caffeoylquinic acid (5-7 mg/80 g), and enhanced antioxidant capacity, thus confirming the efficacy of enrichment. This research underscores the technological and nutritional viability of CPF as a functional and sustainable ingredient, thereby contributing to the valorization of agro-industrial by-products and promoting increased dietary fiber intake. PRACTICAL APPLICATIONS: This research shows that it is possible to produce pasta rich in dietary fiber and with bioactive potential using coffee pulp flour, a by-product of the coffee industry, as a food ingredient. In addition to improving the nutritional value of pasta, this innovation can reduce agricultural waste and offer new functional options for the food industry.