Coffee Silverskin-Enriched Functional Pasta with Enhanced Dietary Fiber and Ash Content

Coffee silverskin (CSS) is a thin tegument that detaches from coffee beans during roasting. Although it is rich in dietary fiber, proteins, and bioactive compounds, CSS is often discarded, raising both environmental and economic sustainability concerns. In this study, pasta was formulated using semolina flour incorporation with 2.5% CSS powder. The proximate composition, cooking quality, textural properties, color parameters, and sensory characteristics of the pasta were comprehensively evaluated. The CSS-enriched pasta was found to contain 7.81% moisture, 1.97% ash, 10.58% protein, 1.62% fat, 72.3% carbohydrate, and 5.72% dietary fiber, with an energy content of 347.12 kcal/100 g. The optimum cooking time was 4.6 min, while the water-soluble matter was 10.78%. Texture analysis confirmed that the structural integrity of the pasta was preserved after cooking, with no evidence of disintegration. Color measurements showed values of L* = 55.84 ± 3.23, a* = 6.57 ± 0.73, and b* = 23.80 ± 1.70, indicating a moderately darker appearance. Sensory evaluation revealed that panelists perceived the product as similar to whole wheat pasta, without detecting any coffee flavor or aroma. Overall, these results indicate that CSS can be successfully incorporated into pasta formulations without adversely affecting their technological or sensory quality. Its use not only improves the nutritional profile by increasing dietary fiber and ash content (an indicator of total inorganic residue) but also contributes to the valorization of an underutilized coffee by-product, thereby supporting sustainable food production.