Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread
Document Type
Article
Publication Date
1-1-2018
Abstract
The present study investigated the benefits of adding different concentrations of grounded green coffee beans (GCB) powder (3%, 5% and 7%) to wheat flour dough prior to baking at 220 °C for 30 min compared to control (0% of GCB) and commercially available bread. Each sample was analyzed for total phenolic content (TPC), antioxidant activates (DPPH radical scavenging activity (IC50) and ferrous ion chelating (FIC) ability) and organoleptic properties. The highest TPC was observed in 7% GCB bread (1.61 ± 0.06 mg GAE/g) which also recorded the highest DPPH (2.80 ± 0.06 mg/ml; IC50) and FIC (0.49 ± 0.01 mg EDTA/g). GCB bread (3%) showed the highest organoleptic scores among the GCB bread. In conclusion, GCB may be used in formulating functional bread which impacts high antioxidant content.
Keywords
Bread, Green coffee beans, TPC, Antioxidant activity, Sensory evaluation
Divisions
InstituteofBiologicalSciences
Publication Title
Journal of King Saud University - Science
Volume
30
Issue
2
Publisher
Elsevier