Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties.

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.