Figure 5 - from "Use of Spent Coffee Grounds as Food Ingredient in Bakery Products"

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Data are expressed as mean + standard deviation (n=26). In each row, values with different superscript letters are significantly different (p<0.05). Table 5. Sensory evaluation (| to 7 scale) of different biscuit formulations: BI- 100% Stevia (ST) and spent coffee grounds (SCG); B2- 100% ST, oligofructose (OF) and SCG; B3- 30% ST, 70% Maltitol (MT) and SCG; B4- 30% ST, 70% MT, OF and SCG; B5- 100% MT and SCG; Bé- 100% MT, OF and SCG; Cl- MT and 4% fibre and C2- MT, lsomaltitol and 8% fibre. BI, B3 and B5 are potentially “source of fibre” (2 3g fibre/100g) and B2, B4 and Bé with “high fibre content” (2 6 s fibre/|100¢).

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*BI. B3 and BS might be “source of fibre” ( 2 3 g fibre/100 g biscuit) + B2. B4 and Bé might be “high fibre content” ( 2 6 g fibre/100 g biscuit Table 1. Innovative biscuit formulations: BI-100% stevia (ST) and spent coffee grounds (SCG); B2-100% ST. oligofructose (OF) and SCG; B3- 30% ST. 70% maltitol (MT) and SCG; B4-30% ST. 70% MT. OF and SCG; B5-100% MT and SCG; B6-100% MT. OF and SCG.

t Analyses performed on aqueous SCG extracts. Results are expressed as mean (n = 3). Table 2. Physico-chemical characterization of spent coffee grounds (SCG).

Results are expressed as mean + standard deviation (n = 3) “ Essential amino acids Table 3. Amino acids composition (% protein) of spent coffee grounds (SCG).

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Data are presented as mean + standard deviation (n=3). Different letters indicate significant differences (p<0.05) between the samples of the same column (aw)- of SCG stabilized at 40°, 70°, 100°C and lyophilized (SCG-40, SCG-70, SCG-100, SCG-Ly).

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Francisco Morales

Use of Spent Coffee Grounds as Food Ingredient in Bakery Products

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.

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