Open AccessUse of wheat flour and spent coffee grounds in the production of cookies with high fiber and antioxidant content: Effects of spent coffee grounds ratio on the product quality
Author(s) -
Trần Thị Thu Trà,
Lê Nguyên Phúc,
Võ Thi Ngoc Yến,
Lê Thánh Sang,
Nguyễn Thị Anh Thư,
Tôn Nữ Minh Nguyệt,
Lê Văn Việt Mẫn
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/947/1/012044
Subject(s) - food science , dietary fiber , fiber , antioxidant , wheat flour , chemistry , antioxidant capacity , mathematics , biochemistry , organic chemistry
Spent coffee ground (SCG) is the main by-product of the instant coffee industry. In this study, wheat flour and dried SCG powder were used in the production of cookies with high fiber and antioxidant content. The objective of the study was to evaluate the effects of SCG ratio in the cookie formulation on nutritional quality, physical properties and sensory overall acceptability of the product. SCG is a rich source of dietary fiber. In 100 g dry weight of SCG, the total fiber and phenolic contents were 76.6 ± 0.58% and 3828±12 mg GAE/100g dry basis, respectively. When the SCG ratio increased from 0 to 0.25 of the composite flour weight, the dough had increased hardness and reduced adhesiveness, cohesiveness and springiness. An increase in the SCG ratio in the cookie formulation also decreased the diameter and thickness of the product but enhanced its hardness. Cookie samples supplemented with SCG had higher dietary fiber and phenolic content as well as a higher antioxidant activity than the control sample. Cookie samples were considered as high fiber food when the SCG ratio was 0.1 or higher. The use of SCG reduced the overall acceptability of cookies. When the ratio of SGC powder varied from 0.1 to 0.2, a sensory score of the obtained cookies was acceptable.