Martinez-Saez Nuria, García Alba Tamargo, Pérez Inés Domínguez, Rebollo-Hernanz Miguel, Mesías Marta, Morales Francisco J, Martín-Cabrejas María A, Del Castillo Maria Dolores
Institute of Food Science Research (CIAL, UAM-CSIC), 28049 Madrid, Spain.
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, 28040 Madrid, Spain.
Food Chem. 2017 Feb 1;216:114-22. doi: 10.1016/j.foodchem.2016.07.173. Epub 2016 Jul 29.
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.
本研究旨在评估速溶咖啡的咖啡渣（SCG）作为食品成分的用途及其在烘焙食品中的应用。获取了关于SCG的物理化学特性、热稳定性和食品安全的数据。还确定了其作为膳食纤维的可行性评估。结果表明，SCG是抗氧化不溶性纤维、必需氨基酸、低血糖糖的天然来源，对热食品加工和消化过程具有抗性，并且完全安全。在本研究中，SCG首次被添加到饼干配方中。食品配方中还包括低热量甜味剂和低聚果糖。对饼干进行了营养质量、化学（丙烯酰胺、羟甲基糠醛和晚期糖基化终产物）和微生物安全性以及感官测试。根据消费者的偏好获得了具有高营养和感官质量且有可能降低肥胖和糖尿病等慢性疾病风险的创新型饼干。
