Use of spent coffee grounds as food ingredient in bakery products.
The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes.
Institute of Food Science Research (CIAL, UAM-CSIC), 28049 Madrid, Spain.
Nuria
N
Martinez-Saez
Institute of Food Science Research (CIAL, UAM-CSIC), 28049 Madrid, Spain.
Alba Tamargo
AT
García
Institute of Food Science Research (CIAL, UAM-CSIC), 28049 Madrid, Spain.
Inés Domínguez
ID
Pérez
Institute of Food Science Research (CIAL, UAM-CSIC), 28049 Madrid, Spain.
Miguel
M
Rebollo-Hernanz
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, 28040 Madrid, Spain.
Marta
M
Mesías
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, 28040 Madrid, Spain.
Francisco J
FJ
Morales
Institute of Food Science Research (CIAL, UAM-CSIC), 28049 Madrid, Spain.
María A
MA
Martín-Cabrejas
Institute of Food Science Research (CIAL, UAM-CSIC), 28049 Madrid, Spain. Electronic address: mdolores.delcastillo@csic.es.
Maria Dolores
MD
Del Castillo
D020106:Acrylamide / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry*; D004043:Dietary Fiber / Q000032:analysis*; D002149:Energy Intake; D005511:Food Handling; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000737:chemistry; D006801:Humans; D009753:Nutritive Value
D000975:Antioxidants; D003069:Coffee; D004043:Dietary Fiber; D020106:Acrylamide; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
Antioxidant dietary fibre; Bakery products; Food grade ingredient; Spent coffee grounds