Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(9), 632-638
DOI: 10.12691/jfnr-7-9-2
Open AccessArticle

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Josefina Moreno1, Sonia Cozzano1, Ana Mercedes Pérez2, Patricia Arcia1, 3 and Ana Curutchet1,

1Departamento de Ciencia y Tecnología de Alimentos. Facultad de Ingeniería y Tecnologías UCU, Comandante Braga 2715 (11600), Montevideo, Uruguay

2Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, código postal 11501-2060, San José, Costa Rica

3Latitud - Fundación LATU, Av. Italia 6201 (11500), Montevideo, Uruguay

Pub. Date: September 11, 2019

Cite this paper:
Josefina Moreno, Sonia Cozzano, Ana Mercedes Pérez, Patricia Arcia and Ana Curutchet. Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality. Journal of Food and Nutrition Research. 2019; 7(9):632-638. doi: 10.12691/jfnr-7-9-2

Abstract

Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a source of antioxidant dietary fibre to develop “high in fibre” salty cookies. Total phenolic content and antioxidant capacity (ABTS and ORAC) were quantified in cookies and physiological extracts from an in vitro digestion. Enriched cookies’ phenolic content (94.42 ± 1.00 mg GAE/30g) and ABTS antioxidant capacity (1168.58 ± 23.50 µmol TE/30g) were found to be significantly higher than those of control cookies, ORAC antioxidant capacity remained similar. Physiological extracts after in vitro digestion showed higher values of total phenolic content (191.53 ± 9.29 mg GAE/30g) and antioxidant capacity (5617.49 ± 211.87 µmol TE/portion in ABTS and 3362.60 ±262.58 µmol TE/portion in ORAC), which were also superior to the antioxidant characteristics of the physiological extracts of control cookies. Cookies were evaluated by consumers who rated the degree of liking on tasting the samples under blind and informed conditions. Results indicated that label had effect on consumers’ hedonic perception. Formulation of cookies with dry coffee pulp was successful; an acceptable product with functional properties was obtained.

Keywords:
coffee by-products dietary fibre antioxidant capacity sensory acceptance cookies

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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