Physicochemical Characterization and Extrusion Effects on the Optimization of Agro-Industrial Byproduct Flour Formulation

Diana Paola Navia-Porras (), Carolina Franco-Urbano, Laura Sofía Torres-Valenzuela, José Luis Plaza-Dorado and José Luis Hoyos-Concha
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Diana Paola Navia-Porras: Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali 76001, Colombia
Carolina Franco-Urbano: Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali 76001, Colombia
Laura Sofía Torres-Valenzuela: Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali 76001, Colombia
José Luis Plaza-Dorado: Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali 76001, Colombia
José Luis Hoyos-Concha: Grupo de Investigación Asubagroin, Facultad de Ciencias Agrarias, Universidad del Cauca, Popayán 190003, Colombia

Sustainability, 2025, vol. 17, issue 5, 1-21

Abstract: During the post-harvest of coffee and plantain, organic residues with high potential for utilization are generated. This work aimed to measure the effect of extrusion on the nutritional, physicochemical, and functional properties of mixtures of coffee pulp (CP), rejected plantain (RP), and plantain rachis (PR) flours. The residues were dehydrated, milled, and mixed according to the simplex reticular experimental design. Subsequently, the mixtures were extruded. The properties before and after extrusion were determined. It was found that the effect of extrusion reduced the crude fiber and lipid content composition, but protein and ash content were not changed. A positive relation was found between coffee pulp flour and rachis plantain flour in response to total phenolic content (TPC) and antioxidant activity (AA). Some blends increased the TPC and AA but others reduced it. At the same time, water activity and water and oil absorption capacity showed a significant extrusion effect, while the pH did not. It was determined that the optimum mixture extruded was 0.364:0.333:0.303 of CP, RP, and PR, respectively. Extrusion reduced all pasting properties of the optimized blend. The flours studied presented a relevant nutritional and functional contribution, which favors their viability for use in the food industry.

Keywords: extrusion; flours; plantain rachis; pulp coffee; rejected plantain (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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