A nutritional analysis on the by-product coffee husk and its potential utilization in food production
The aim with this study was is to give an overview on the chemical composition in the by-product coffee husk and examine its potential in food production. This was accomplished through a literature study. To give a current view on research on the subject, articles published prior to 1995 was exclude...
| Autor principal: | |
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| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2015
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| Acceso en línea: | https://stud.epsilon.slu.se/8486/ |
| _version_ | 1855571359645564928 |
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| author | Bondesson, Ebba |
| author_browse | Bondesson, Ebba |
| author_facet | Bondesson, Ebba |
| author_sort | Bondesson, Ebba |
| collection | Epsilon Archive for Student Projects |
| description | The aim with this study was is to give an overview on the chemical composition in the by-product coffee husk and examine its potential in food production. This was accomplished through a literature study. To give a current view on research on the subject, articles published prior to 1995 was excluded. Articles with focus on utilization outside food production are also excluded. In the study, coffee husk was compared to the other by-products from the coffee industry as few studies has been done on coffee husk. All the by-products are composed of the same compounds and in similar levels, making them theoretically suited for the same processes. According to the result, the coffee husk consists of a nutritional status and a sufficient levels of minor compounds suitable for utilization in food production. Coffee husk could be potentially utilized as substrate for bioethanol due to the high levels of cellulose. The coffee husk could also be used in “energy drinks”, “energy bars” or as a food supplement due to the high concentrations of caffeine and antioxidants. To brew the coffee husk as tea is one way of extracting the caffeine and utilize the by-product. |
| format | First cycle, G2E |
| id | RepoSLU8486 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2015 |
| publishDateSort | 2015 |
| record_format | eprints |
| spelling | RepoSLU84862015-09-23T13:41:10Z https://stud.epsilon.slu.se/8486/ A nutritional analysis on the by-product coffee husk and its potential utilization in food production Bondesson, Ebba Food science and technology The aim with this study was is to give an overview on the chemical composition in the by-product coffee husk and examine its potential in food production. This was accomplished through a literature study. To give a current view on research on the subject, articles published prior to 1995 was excluded. Articles with focus on utilization outside food production are also excluded. In the study, coffee husk was compared to the other by-products from the coffee industry as few studies has been done on coffee husk. All the by-products are composed of the same compounds and in similar levels, making them theoretically suited for the same processes. According to the result, the coffee husk consists of a nutritional status and a sufficient levels of minor compounds suitable for utilization in food production. Coffee husk could be potentially utilized as substrate for bioethanol due to the high levels of cellulose. The coffee husk could also be used in “energy drinks”, “energy bars” or as a food supplement due to the high concentrations of caffeine and antioxidants. To brew the coffee husk as tea is one way of extracting the caffeine and utilize the by-product. Målet med denna studie var att ge en överblick på den kemiska sammansättningen hos restprodukten kaffeskal samt undersöka dess potential som livsmedelsprodukt. Detta är genomfört med en litteraturstudie. För att ge en aktuell bild av hur dagens forskning ser ut är artiklar publicerade innan 1995 exkluderade. Artiklar som undersöker användningsområden utanför livsmedelsproduktion är exkluderade. I studien jämförs kaffeskal med andra restprodukter från kaffeindustrin eftersom få studier har gjorts på kaffeskal. De olika restprodukterna består av samma beståndsdelar i liknande koncentrationer vilket teoretiskt gör dem passande för samma processer. Enligt resultatet så innehåller kaffeskal goda nivåer av näringsämnen och mindre komponenter vilka kan användas för produktion av livsmedel. Slutsatsen är att kaffeskal skulle kunna användas i ”energidrycker”, ”energibars” eller som ett kosttillskott på grund av dess höga nivåer av antioxidanter och koffein. Ytterligare ett sätt att utnyttja kaffeskalets koffein är att brygga det som te. Dessutom skulle kaffeskal kunna användas som substrat till bioetanol på grund av dess höga nivåer av cellulosa. 2015-09-16 First cycle, G2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/8486/7/bondesson_e_150922.pdf Bondesson, Ebba, 2015. A nutritional analysis on the by-product coffee husk and its potential utilization in food production : a literature study. First cycle, G2E. Uppsala: (NL, NJ) > Dept. of Food Science <https://stud.epsilon.slu.se/view/divisions/OID-550.html> urn:nbn:se:slu:epsilon-s-4853 eng |
| spellingShingle | Food science and technology Bondesson, Ebba A nutritional analysis on the by-product coffee husk and its potential utilization in food production |
| title | A nutritional analysis on the by-product coffee husk and its potential utilization in food production |
| title_full | A nutritional analysis on the by-product coffee husk and its potential utilization in food production |
| title_fullStr | A nutritional analysis on the by-product coffee husk and its potential utilization in food production |
| title_full_unstemmed | A nutritional analysis on the by-product coffee husk and its potential utilization in food production |
| title_short | A nutritional analysis on the by-product coffee husk and its potential utilization in food production |
| title_sort | nutritional analysis on the by-product coffee husk and its potential utilization in food production |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/8486/ https://stud.epsilon.slu.se/8486/ |