119 posts on coffee if your doctor is not up-to-date on research.
http://www.sciencedirect.com/science/article/pii/S0308814616312067
Choose an option to locate/access this article:
Check if you have access through your login credentials or your institution
Check accessHighlights
- •
- Spent coffee grounds are natural source of antioxidant dietary fibre.
- •
- Coffee antioxidant dietary fibre is a food ingredient for use at high temperature.
- •
- A food grade ingredient has been obtained from spent coffee grounds.
- •
- Safety of spent coffee grounds can be easily controlled.
- •
- Spent coffee grounds can be used in bakery products and other foodstuffs.
Abstract
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.
No comments:
Post a Comment