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.

Bibliographic Details

Main Authors:	Martínez Sáez, Nuria, Tamargo García, Alba, Domínguez Pérez, Inés, Rebollo-Hernanz, Miguel, Mesías, Marta, Morales, F. J., Martín-Cabrejas, María A., Castillo, M. Dolores del
Other Authors:	Ministerio de Economía y Competitividad (España)
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2017-02
Subjects:	Spent coffee grounds, Antioxidant dietary fibre, Food grade ingredient, Bakery products,
Online Access:	http://hdl.handle.net/10261/136200 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100004593 http://dx.doi.org/10.13039/501100003176
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