Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread.

Green coffee extract, GCE (Coffee canephora)
was used at 1.0, 1.5 and 2.0% levels for making bioactive
rich bread. The processed GCE from the green coffee beans
had 21.42% gallic acid equivalents (GAE) total polyphenols
(TPP), 37.28% chlorogenic acid (CGA) and 92.73%
radical scavenging activity (RSA), at 100 ppm concentration
of GCE and caffeine content (1.75%). Rheological,
physico-sensory and antioxidant properties of GCE incorporated
breads were analysed and compared with control
bread. The results revealed not much significant change in
the rheological characteristics of dough up to 1.5% level;
an increase in bread volume; greenness of bread crumb and
mostly unchanged textural characteristics of the bread with
increased addition of GCE from 0 to 2.0%. Sensory evaluation
showed that maximum level of incorporation of
GCE without adverse effect on the overall quality of bread
(especially taste) was at 1.5% level. The contents of TPP,
RSA and CGA increased by 12, 6 and 42 times when
compared to control bread and had the highest amount of
4–5 caffeoylquinic acid.