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

Abstract

ABSTRACT 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