Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits
Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and goo...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2014-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0024/pjfns-2013-0024.xml?format=INT |
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| author | Garcia-Serna Esther Martinez-Saez Nuria Mesias Marta Morales Francisco J. Castillo M. Dolores del |
| author_facet | Garcia-Serna Esther Martinez-Saez Nuria Mesias Marta Morales Francisco J. Castillo M. Dolores del |
| author_sort | Garcia-Serna Esther |
| collection | DOAJ |
| description | Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour. |
| format | Article |
| id | doaj-art-607d322fc8ab43da8887324b24c223a1 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2014-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-607d322fc8ab43da8887324b24c223a12025-02-02T14:59:34ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072014-12-0164424325110.2478/pjfns-2013-0024pjfns-2013-0024Use of Coffee Silverskin and Stevia to Improve the Formulation of BiscuitsGarcia-Serna Esther0Martinez-Saez Nuria1Mesias Marta2Morales Francisco J.3Castillo M. Dolores del4Institute of Food Science Research (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain, www.cial.uam-csic.esInstitute of Food Science Research (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain, www.cial.uam-csic.esInstitute of Food Science and Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Novais, 10, 28040 Madrid, Spain, www.ictan.csic.esInstitute of Food Science and Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Novais, 10, 28040 Madrid, Spain, www.ictan.csic.esInstitute of Food Science Research (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain, www.cial.uam-csic.esDecreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour.http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0024/pjfns-2013-0024.xml?format=INTsteviacoffee silverskinacrylamideHMFquality biscuitslow sugarmaltitol |
| spellingShingle | Garcia-Serna Esther Martinez-Saez Nuria Mesias Marta Morales Francisco J. Castillo M. Dolores del Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits Polish Journal of Food and Nutrition Sciences stevia coffee silverskin acrylamide HMF quality biscuits low sugar maltitol |
| title | Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits |
| title_full | Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits |
| title_fullStr | Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits |
| title_full_unstemmed | Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits |
| title_short | Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits |
| title_sort | use of coffee silverskin and stevia to improve the formulation of biscuits |
| topic | stevia coffee silverskin acrylamide HMF quality biscuits low sugar maltitol |
| url | http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0024/pjfns-2013-0024.xml?format=INT |
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