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CD, celiac disease; CGA, chlorogenic acid; CHE: coffee husk extract; CR, commercial recipe; CSE, coffee silverskin extract; GI, glycaemic index; IDF, insoluble dietary fi bre; NF, new formulation; NFS, new formulation with 25 g CSE/kg dry matter CSE; NFH, new formulation with 25 g CHE/kg dry matter; OTA, Ochratoxin A; SDF, soluble dietary fi bre; TAC, total antioxidant capacity; T2D, type 2 diabetes, TDF, total dietary fi bre; TPC, total phenolic compounds.

polish journal of food and nutrition sciences

Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten-Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts