Tecnológico Nacional de México/Instituto Tecnólogico Superior de Atlixco-Departamento de Ingeniería Bioquímica, Atlixco, Puebla, México.
Instituto Politécnico Nacional de México, México.
Food Chem. 2024 Nov 30;459:140288. doi: 10.1016/j.foodchem.2024.140288. Epub 2024 Jul 1.
The objective of the study was to evaluate the effect of the incorporation of spent coffee grounds in ice cream cones on the quality, sensory characteristics, and in vitro starch digestibility. The incorporation of spent coffee grounds in ice cream cones increased the content of dietary fiber and phenolic compounds. However, the quality and texture characteristics decreased with the addition of spent coffee grounds. The in vitro starch digestibility decreased significantly, resulting in a significant increase in resistant starch content. Fitting starch digestibility using the LOS-plot model revealed the presence of two sequential first-order digestion rates. Sensory analysis revealed that the panelists well accepted ice cream cones fortified with spent coffee grounds. The results suggest that spent coffee grounds are a potential ingredient for the formulation of food matrices with reduced starch digestibility, which contributes to the prevention of chronic degenerative diseases such as type II diabetes.
本研究旨在评估在冰淇淋蛋筒中加入咖啡渣对其质量、感官特性和体外淀粉消化率的影响。在冰淇淋蛋筒中加入咖啡渣会增加膳食纤维和酚类化合物的含量。然而，随着咖啡渣的添加，其质量和质地特性会下降。体外淀粉消化率显著降低，导致抗性淀粉含量显著增加。采用 LOS-plot 模型拟合淀粉消化率表明存在两个连续的一级消化速率。感官分析表明，加了咖啡渣的强化冰淇淋蛋筒受到了品尝者的欢迎。结果表明，咖啡渣是一种有潜力的成分，可以用于开发淀粉消化率较低的食品基质，有助于预防 II 型糖尿病等慢性退行性疾病。
