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

Abstract 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.

• Publication year

  2020

• Venue

  Lwt - Food Science and Technology

• Publication date

  2020-12-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/j.lwt.2020.109924
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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