The sustainable and ecological approach has become essential to the food industry. This has led to an increase in the analysis of by-products, such as green coffee parchment, to valorize them and consider any possible reuse.
By subjecting samples to a high oxidative stress environment, the OXITEST reactor analyzed and compared oxidation stability, providing accurate results within minutes, testing the sample as is, without the need to isolate fat.
30 g of chopped gluten-free bread was placed in the oxidation chamber at a temperature of 90° C and an oxygen pressure of 6 bar.
The OXITEST reactor connected to a computer with the VELP OXISoftTM software measures the oxidation stability of the gluten-free bread samples. It indicates IP (induction period) values, the rate, and acceleration of the autoxidation process, and the total amount of oxygen consumed by the product. The longer the induction period, the greater the oxidation stability over time.
The average IP value of the gluten-free bread containing green coffee parchment was significantly higher than that of the control samples.