Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution

Coffee silverskin untreated (UTCS) and treated with water (WTCS) were used in cake formulations to substitute of 20, 25 and 30% of wheat flour and the quality characteristics of cakes with untreated and water treated coffee silverskin were investigated. The use of coffee silverskin in cake formulations caused reduction in specific volume, depending on the substitution level. Baking loss of cake decreased, crumb colour of cakes was darker, redder and less yellow compared to the control cake. Increase in hardness and decrease in cohesiveness values was observed. Springiness value of cakes did not change and chewiness value of cakes decreased with WTCS. Ash and antioxidant activity of cakes increased and WTCS enhanced the moisture content of cakes. Sensory quality of cakes with WTCS were found as cakes closest to control cake and fibrousness, coffee taste and bitter taste intensity were perceived lower in cakes with WTCS, contrary to cakes with UTCS. WTCS could be used as wheat flour substitute up to 30% in cake formulations to improve cake for high fiber content, with no significant alterations on cake quality characteristics.