Use of coffee silverskin and stevia to improve the formulation of biscuits
© 2014 Esther Garcia-Serna et. al. Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour.
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Format: | artículo biblioteca |
Subjects: | Stevia, Maltitol, Low sugar, Biscuits, Quality, Coffee silverskin, Acrylamide, HMF, |
Online Access: | http://hdl.handle.net/10261/112401 |
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dig-ictan-es-10261-1124012018-11-29T10:11:02Z Use of coffee silverskin and stevia to improve the formulation of biscuits García-Serna Gisbert, Esther Martínez Sáez, Nuria Mesías, Marta Morales, F. J. Castillo, M. Dolores del Stevia Maltitol Low sugar Biscuits Quality Coffee silverskin Acrylamide HMF © 2014 Esther Garcia-Serna et. al. Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour. Peer Reviewed 2014 2015-03-16T10:44:59Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.2478/pjfns-2013-0024 issn: 2083-6007 Polish Journal of Food and Nutrition Sciences 64: 243- 251 (2014) http://hdl.handle.net/10261/112401 10.2478/pjfns-2013-0024 open |
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Stevia Maltitol Low sugar Biscuits Quality Coffee silverskin Acrylamide HMF Stevia Maltitol Low sugar Biscuits Quality Coffee silverskin Acrylamide HMF |
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Stevia Maltitol Low sugar Biscuits Quality Coffee silverskin Acrylamide HMF Stevia Maltitol Low sugar Biscuits Quality Coffee silverskin Acrylamide HMF García-Serna Gisbert, Esther Martínez Sáez, Nuria Mesías, Marta Morales, F. J. Castillo, M. Dolores del Use of coffee silverskin and stevia to improve the formulation of biscuits |
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© 2014 Esther Garcia-Serna et. al. Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour. |
format |
artículo |
topic_facet |
Stevia Maltitol Low sugar Biscuits Quality Coffee silverskin Acrylamide HMF |
author |
García-Serna Gisbert, Esther Martínez Sáez, Nuria Mesías, Marta Morales, F. J. Castillo, M. Dolores del |
author_facet |
García-Serna Gisbert, Esther Martínez Sáez, Nuria Mesías, Marta Morales, F. J. Castillo, M. Dolores del |
author_sort |
García-Serna Gisbert, Esther |
title |
Use of coffee silverskin and stevia to improve the formulation of biscuits |
title_short |
Use of coffee silverskin and stevia to improve the formulation of biscuits |
title_full |
Use of coffee silverskin and stevia to improve the formulation of biscuits |
title_fullStr |
Use of coffee silverskin and stevia to improve the formulation of biscuits |
title_full_unstemmed |
Use of coffee silverskin and stevia to improve the formulation of biscuits |
title_sort |
use of coffee silverskin and stevia to improve the formulation of biscuits |
url |
http://hdl.handle.net/10261/112401 |
work_keys_str_mv |
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