Analysis of the production of sliced bread enriched with bioactive compounds present in coffee

The present work aims at the elaboration of a final product with functional properties, based on the enrichment of the bread with bioactive compounds present in the coffee. The concentration of the phenolic compounds and antioxidants in the beverage and in the raw and roasted mass of the enriched bread were evaluated in order to identify possible losses in the amount of these compounds due the cooking process. The sensory analysis of the product, shelf life test by the visual presence of molds and yeasts and the analysis of the phenolic compounds and antioxidants were carried out to determine their interactions. The influence of the addition of extract in the shelf life of the product and in the sensorial attributes that directly influence the acceptance and intent to buy the final product by the participants were verified.