Use of spent coffee grounds as food ingredient in bakery products

For your doctor and nutritionist to evaluate. Do you get the same benefits from this as from drinking coffee? Or has all the goodness leached into the coffee water? Do not let them get away with non-answers until they have explained exactly what researchers they are contacting to followup this simple question. Because we have never demanded followup from our doctors is why 100% full recovery has not been achieved.  Pay it forward for your children and grandchildren. No one else is going to do this. Our fucking failures of stroke associations will do nothing.
119 posts on coffee if your doctor is not up-to-date on research.
http://www.sciencedirect.com/science/article/pii/S0308814616312067

• Nuria Martinez-Saez^a,
• Alba Tamargo García^a,
• Inés Domínguez Pérez^a,
• Miguel Rebollo-Hernanz^a,
• Marta Mesías^b,
• Francisco J. Morales^b,
• María A. Martín-Cabrejas^a,
• Maria Dolores del Castillo^{a, , ,}

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http://dx.doi.org/10.1016/j.foodchem.2016.07.173

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Highlights

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Spent coffee grounds are natural source of antioxidant dietary fibre.

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Coffee antioxidant dietary fibre is a food ingredient for use at high temperature.

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A food grade ingredient has been obtained from spent coffee grounds.

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Safety of spent coffee grounds can be easily controlled.

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Spent coffee grounds can be used in bakery products and other foodstuffs.

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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.