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Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties.
Nivas, M. Desai and Bubly, Mallik and Suresh, D. Sakhare and Pushpa, S. Murthy (2020) Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties. LWT - Food Science and Technology, 134. p. 109924. ISSN 0023-6438
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Abstract
The present work aimed to valorize green coffee spent (GCS) as a food ingredient and its application in food products. About 70% of GCS was obtained after processing green coffee for Chlorogenic acid. The cookies fortified with roasted green coffee spent (RGCS) and unroasted green coffee spent (UGCS) were evaluated for physicochemical properties and food safety. The UGCS and RGCS flour had dietary fiber ranging from 3.3 ± 1.08 and 2.6 ± 0.21%, total polysaccharides with 8.29 ± 0.05 and 16.34 μg/Mg along with fair amount of ash and protein. They also recorded 36.4 and 32.6 mg/100g of polyphenols and 0.32 and 1.25% Trolox equivalent antioxidant activity The UGCS and RGCS contained 4.76 and 8.29 μg/Mg oligosaccharides respectively. The UGCS and RGCS recorded The acrylamide in UGCS and RGCS cookies was 23.4–37.8 ± 0.3 lg ACR/kg d.m. The cookies formulations of RGCS had better sensory attributes such as color and aroma. Thus, RGCS enriched with prebiotic oligosaccharide represent novel functional food supplement.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Green coffee spent Physicochemical Nutritional Prebiotic coffee cookies Functional food |
| Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Oct 2020 10:27 |
| Last Modified: | 05 Oct 2020 10:27 |
| URI: | http://ir.cftri.res.in/id/eprint/14507 |
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