Substitution of Wheat Flour for Spent Coffee Grounds Extract: Antioxidant Activity, Sensory Characteristics, and Color of Sweet Biscuits

Authors

Mayorga-Yuntul, Francisco

Rojas, Meliza Lindsay

Linares, Guillermo

Abstract

In the present study, spent ground coffee (SCG) was used in bakery product applications, as an effective way to reduce waste and take advantage of compounds with beneficial properties for the consumer. The objective of this work was to determine the effect of spent ground coffee extracts (ECG) on the antioxidant activity, color and sensory characteristics of biscuits, for which the compounds of interest were extracted by precipitation with ethanol, then incorporated into the formulation of biscuits (in proportions of 1, 4 and 7% w/w substitution with respect to flour content) baked at a temperature of 140 °C for 15 minutes and finally stored in hermetic bags. To compare the effect of the ECG substitution on the color parameters, and antioxidant activity, Analysis of Variance (ANOVA) was used, finding that the ECG substitutions have a significant effect on the color and antioxidant capacity (p<0.05). The CATA method and the mappings by preference (Correspondence Analysis, Principal Component Analysis and Cluster), evaluated the 4 treatments (Control, 1, 4 and 7% p/p) found that the best acceptability of flavor, texture and general acceptability when the biscuit is formulated with 4% w/w substitution with an antioxidant activity corresponding to an IC50 of 7.70 mg/ml.