Spent coffee (Coffea arabica L.) grounds promote satiety and attenuate energy intake: A pilot study

We evaluated the effects of acute intake of biscuits (B) containing either spent coffee grounds (SCG), (added with fructooligosaccharides; SC‐FOS) or SCG antioxidant dietary fiber (SCF), on satiety, energy intake as well as gastrointestinal tolerance of healthy overweight volunteers. The addition of SCG and SCF to the biscuits (SC‐FOS‐B and SCF‐B) increased their protein (11.4% and 12.2%), and total dietary fiber (8.4% and 11.8%) contents. The SCF‐B significantly increased satiety perception, impacting ad libitum energy intake compared to the traditional biscuits recipe (TB; no added fiber). Moreover, SC‐FOS‐B and SCF‐B decreased (no‐observed‐adverse effect) the most frequently reported symptoms by the participants, demonstrating that doses up to 5 g of SCF (per biscuit portion; 45 g) are well tolerated. The use of SCF and SCG as functional ingredients represents a sustainable strategy for the coffee industry and also potentiates the reduction of overweight, one of the leading health problems among the population.

Bibliographic Details

Main Authors:	Campos-Vega, Rocio, Arreguín-Campo, Andrea, Cruz-Medrano, Miguel A., Castillo, M. Dolores del
Other Authors:	Universidad Autónoma de Querétaro
Format:	artículo biblioteca
Language:	English
Published:	John Wiley & Sons 2020
Subjects:	Antioxidant dietary fibre, Caloric intake, Overweight, Spent coffee grounds,
Online Access:	http://hdl.handle.net/10261/212879 http://dx.doi.org/10.13039/100008989 http://dx.doi.org/10.13039/501100003141
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