Reserch Article imedpub Journls www.imedpub.com Journl of Food, Nutrition nd Popultion Helth Coffee Berry Processing By-Product Vloriztion: Coffee Prchment s Potentil Fiber Source to Enrich Bkery Goods Abstrct The objective of this reserch ws to evlute the coffee prchment s rich fiber ingredient with ntioxidnt ctivity in cookie production. Different percentges (%, 1% 2% nd 5%) of ground coffee prchment were dded to cookie formultion. The best percentge of coffee prchment ws estblished by degree of liking test. Prt of ground prchment ws subjected to ultrsound tretment nd dded to cookies using the sme percentge s the one tht obtined the highest degree of liking. The mesurement of the instrumentl hrdness nd preference between the two products (using prchment with nd without ultrsound tretment) were compred. Physicl-chemicl chrcteristics (dietry fiber, moisture, ft, sh, ntioxidnts nd totl polyphenols) were determined for the prchment nd the cookies with the highest degree of liking. The cookie with ultrsound prchment presented the lowest hrdness (52. N) compred to the cookie with prchment ground (168.2 N), but it ws not preferred by the consumers. The cookie formulted with 2% coffee prchment hd the highest degree of liking nd hd 5.4% totl dietry fiber, 1.7% moisture, 24% ft,.9% sh, 1 116 μmol TE/1g of ntioxidnt ctivity nd no totl polyphenols were detected. It ws concluded tht coffee prchment is potentil source of dietry fiber with ntioxidnt cpcity, which cn be used to enrich bkery products without the need for tretments to lter its texture. Keywords: Dietry fiber; By-product vloriztion; Coffee prchment; Enriched cookie; Sensory nlysis Cubero-Cstillo Elb 1 *, Bonill-Leiv An R 2 nd Grcí-Velzques Ev 1 1 Food Technology School, University of Cost Ric, Sn Pedro de Montes de Oc, Cost Ric, USA 2 Ntionl Food Science nd Technology Center, University of Cost Ric, Sn Pedro de Montes de Oc, Cost Ric, USA *Corresponding uthor: Cubero-Cstillo Elb elb.cubero@ucr.c.cr Food Technology School, University of Cost Ric, Sn Pedro de Montes de Oc, Cost Ric, USA. Tel: 56-2511-8853 Cittion: Elb C, An RB, Ev G () Coffee Berry Processing By-Product Vloriztion: Coffee Prchment s Potentil Fiber Source to Enrich Bkery Goods. J Food Nutr Popul Helth Received: September 26, ; Accepted: September 28, ; Published: October 2, Introduction Coffee fruits cn be processed by either wet or dry processing methods. In the wet procedure the fruits re pulped, fermented, wshed nd sun or furnce dried. The pulping procedure removes the exocrp nd most of the mesocrp, resulting in the coffee pulp [1]. Prchment or hull is removed fter drying nd hulling [2]. Prchment (endocrp) represents 6.1% w/w of the whole fruit [3]. Coffee prchment fiber is constituted by (α-) cellulose (4-49%), hemicellulose (25-32%) nd lignin (33-35%) nd it is clssified s short fiber [1]. It hs been common prctice to use coffee prchment s combustion mteril, in the sme coffee process mill, nd for niml feeding [4]. Until few decdes go, food wstes were considered neither cost nor benefit, since they were used s niml feed, fertilizer or compost [5,6]. Nowdys, food industry wste hs become n economic nd ecologicl burden. Regrding the potentilly mrketble components present in foods wstes nd co-products, high vlue components such s proteins, polyscchrides, fibers, flvor compounds, nd phytochemicls cn be obtined s nutritionlly nd phrmcologiclly functionl ingredients [7]. Reserch on coffee pulp nd silver skin hs shown tht these by products hve functionl compounds such s dietry fiber nd ntioxidnts, within which chlorogenic cid is found [8,9]. This synergistic complex is known s dietry ntioxidnt fibers, nd it is believed tht coffee prchment cn be rich in dietry ntioxidnt fiber, which is very dvntgeous for the elbortion of functionl foods, dding more beneficil effects thn only the fiber frction [1]. Under License of Cretive Commons Attribution 3. License This rticle is vilble in: http://www.imedpub.com/food-nutrition-nd-popultion-helth/ 1
With growing trend towrds foods nd ingredients tht offer specific helth promoting benefits, the nutritionl properties of coffee prchment or hulls cn become interesting. Severl studies on the conversion of plnt-derived food wste revel tht the extrction of vlue-dded chemicls such s ntioxidnts nd dietry fibers is becoming populr. Recovery of high-dded-vlue compounds is fundmentl to the utiliztion of food wste for commercil pplictions [11]. The verge dily requirement of dietry fiber is 25 g per dy for women younger thn 5, 21 g per dy for women older thn 5; 38 g per dy for men younger thn 5, nd 3 g per dy for men older thn 5 [12]. Dietry fiber is defined s the polyscchrides present in cell wlls of plnts tht re resistnt to digestion nd bsorption in the smll intestine, nd prtilly fermented in the lrge intestine. Its components re divided into soluble nd insoluble dietry fiber [4,13]. Dietry fiber (DF) decreses the risk for type 2 dibetes mellitus, crdiovsculr disese, nd colon cncer by reducing the digestion nd bsorption of mcronutrients nd decresing the contct time of crcinogens within the intestinl lumen [12,14]. In fct, the ntioxidnt dietry fiber, which is n insoluble mteril, survives in the gstrointestinl trct for long time nd, it my positively ct in vivo quenching the soluble rdicls tht re continuously formed in the intestinl trct nd tht hve been demonstrted to ply centrl role in the promotion of vrious pthologies. Likewise, ntioxidnts ply n importnt role in protecting ginst the hrmful effects of oxygen in tissues [6], preventing neurodegenertive, crdiovsculr nd inflmmtory diseses [15]. Brownlee [16] mentioned tht initil observtions link helth benefits to the consumption of fiberrich foods rther thn dietry fiber supplements. Therefore, there is need for development of novel fiber-rich foods tht re both cceptble to the consumer nd hve helth benefits. It is importnt to tke into ccount tht negtive effects hve been observed when unprocessed lignocellulose mterils, such s cerel brn or vegetble pulps, re dded to formultions for bked goods, by loss of bked volume nd gritty texture [17]. Due to the demnds for functionl foods, the incorportion of fiber into the bking formuls hs been used with gret success [18]. Ltely, nutritious nd functionl bkery products hve been developed. The effect of new functionl ingredients ppliction on the properties of food products (e.g., freshness, ppernce, nd sensory properties) s well s on their biologicl functionlity hve been studied [13]. Dietry fiber is n ingredient from the new genertion of functionl food products, which meet consumer demnds. The incorportion of these ingredients in bkery products hs led to gret number of food pplictions. The role of food structure in the development of structured products with low strch digestibility, nd the replcement of strch with other non-digestible polyscchrides re mong the min res of reserch by the scientific community nd the food industry [19]. Also, fiber cn imprt functionl benefits s gelling, thickening nd wter binding which my be utilized in mny fields such s bkery products [2]. However, the most importnt criterion of the selection of the level of incorportion of ny ingredient is the contribution in the cceptnce tht it will hve in the finl product [17]. The ddition of fiber in the formultion of product hs been shown to ffect sensory chrcteristics such s flvor nd texture [18]. Besides, consumers tend to void food with nutrition clims becuse they ssocite them with inferior tste [21]. For this reson, physicl nd chemicl methods hve been developed to modify the chrcteristics of the lignocellulosic mterils of the fiber, for instnce lkline hydrogen peroxide solution to reduce lignin, fine milling [17], extrusion, enzymtic modifiction [22], tht modifies the rtio between soluble nd insoluble fibers, fermenttion [23] nd ultrsound [7], resulting in fiber with less negtive impct on bkery goods qulity. The objectives of the present study were (1) to evlute in cookie the effect of different levels of coffee hull flour on hrdness nd degree of liking, (2) to compre the hrdness nd degree of liking of the most ccepted level of prchment flour with nd without n ultrsound tretment nd (3) to nlyze the qulity prmeters (ntioxidnt ctivity, polyphenol content, microbiology nd physicochemicl composition) of cookie enriched with the ddition of coffee prchment flour. Mterils nd Methods Preprtion of the prchment The coffee prchment ws collected in coffee processing plnt, t Aljuel province in Cost Ric, nd stored t -18 C until used. The prchment ws ground in hmmer mill (Fitzptrick Compny, Cnd), clened nd disinfected, using.33 mm mesh. In ddition, prt of the prchment ws subjected to ultrsound tretment. The prchment ws plced in glss bekers nd wter ws dded. A weight:volume 1:1 rtio (3 g of prchment/3 ml of wter) ws used. The suspension ws shken, plced into Misonix Ultrsonic Liquid Processor model S4 ultrsonic device with power of 44W/cm 2 for 5min. Enrichment of cookie with coffee prchment flour Cookies were mde from stndrd formultion contining 5% whet flour with 1.5% dietry fiber, butter, sugr nd egg. Cookies were prepred by replcing whet flour by different percentges of coffee prchment flour (%, 1%, 2% nd 5%), bked t 18 C for 1 min. Consumer degree of liking test nd instrumentl hrdness were crried out. After choosing the level of coffee prchment flour most liked by consumers, cookies were mde using ground prchment tht ws subjected to ultrsound tretment. A preference test nd n instrumentl hrdness were performed. Consumer sensory tests The degree of liking ws performed by 99 cookie consumers intercepted in the university cmpus. A written informed consent ws obtined from ech pnelist. The four cookies with different levels of coffee prchment flour were coded with 3-digit numbers nd presented in blnced nd rndomized order. Consumers evluted using hybrid hedonic scle [24], where zero mens dislike extremely nd 1 mens like extremely. Prticipnts were instructed to tste the smple, rted nd rinsed with wter before ech smple. A preference test ws used to compre both cookies tht were prepred using prchment flour with nd 2 This rticle is vilble in: http://www.imedpub.com/food-nutrition-nd-popultion-helth/
without ultrsound procedure, t the best ccepted prchment level. Seventy cookie consumers evluted the pir of cookie smples tht were coded with 3-digit numbers nd presented in blnced nd rndomized order. They were sked bout which cookie they preferred within the pir, or if they hd no preference, so they were given choice of three ctegories. Instrumentl hrdness mesurement The instrumentl hrdness determintion ws crried out using the TA-XT Plus texture nlyzer tht utilized Texture Exponent softwre of Stble Microsystems. Five cookies per btch were evluted nd n verge vlue ws obtined per btch nd per level of coffee prchment flour. The operting conditions of the progrm were s follows: compression mode, 1 mm/s pretest speed, 3 mm/s test speed, 1 mm/s post-test speed, 5 mm distnce or penetrtion nd the ttchment used ws bluntedged blde. The nlysis ws performed by plcing the cookies in such wy tht the blde compressed them in the middle. The hrdness ws clculted s the height of the mximum force in blde-force vs. time plot. Experimentl design nd sttisticl nlyses Three different btches of the 4 cookie tretments using different prchment flour levels were prepred. A complete rndomized block design ws pplied; where the blocks were the 3 btches, with one fctor with 4 levels nd the response vribles were degree of liking nd instrumentl hrdness. Consumer clusters were identified using Wrd s hierrchicl clustering technique with Euclidin distnces (Lee nd Lee 28) using the sttistics softwre XLSTAT (Addinsoft, Frnce). Cluster nlysis provides consumers segments with homogeneous degree of liking within ech clusters nd different degree of liking between clusters. The sensory consumer dt were nlyzed by n nlysis of vrince (ANOVA), of ech individul consumer cluster, to observe significnt differences (p.5) between the prchment flour levels nd men comprison were pplied when the fctor ws significnt within consumer cluster. XLSTAT softwre (Addinsoft, Frnce) ws used. The instrumentl hrdness dt were nlyzed by n nlysis of vrince (ANOVA) nd men comprison when the fctor ws sttisticlly significnt (p.5). Sttisticl nlyses were performed with XLSTAT softwre (Addinsoft, Frnce). The second design ws complete rndomized design, with one fctor with two levels (with nd without ultrsound tretment) nd 3 replictes. The effects on hrdness nd consumer preference were the response vribles. The preference ws nlyzed by chi-squre test (Microsoft Excel), since 3 ctegories were utilized. The instrumentl hrdness ws nlyzed by t-student test (p.5) using XLSTAT softwre (Addinsoft, Frnce). Prchment flour nd prchment flour enriched cookie chemicl nlyses Coffee prchment flour nd cookies enriched with prchment flour with the highest degree of liking were nlyzed for moisture, ft, dietry fiber, totl polyphenols content nd ntioxidnt cpcity. Ech nlysis ws done by triplicte. Moisture ws determined Under License of Cretive Commons Attribution 3. License by AOAC method 925.1 [25]. Ft nlysis ws performed ccording to AOAC method 945.16 [26]. Ash ws determined ccording to AOAC method 923.3 [25]. Protein ws quntified by method AOAC 979.9 [27]. Dietry fiber ws quntified by AOAC method 985.29 [28]. ORAC (Oxygen Rdicl Absorbnce Cpcity) ssy ws performed to determine the ntioxidnt cpcity of coffee prchment. The ORAC ssys were crried out in microplte nlyzer, Biotek. Finl ssy mixture ws.2 ml totl volume in ech plte well. Fluorescein (61.3 nm) ws used s trget of free rdicl ttck with 18 mm of 2,2 -Azobis(2- midinopropne) dihydrochloride (AAPH) s peroxyl rdicl genertor. 6-hydroxy-2,5,7,8-tetrmethylchromn-2-crboxylic cid (Trolox ) ws used s stndrd for prepring liner regression in the rnge 4-32 µm Trolox. The nlyzer ws progrmmed to record the fluorescence every minute in ech well for 45 minutes. Finl results were clculted by interpolting the dt of the smples in the liner regression nd dt were expressed s micromoles of Trolox equivlents (TE) per grm of smple (µmol of TE/g) [29]. Totl polyphenol ssy ws crried out ccording to Folin-Cioclteu spectrophotometric method s described by Georgé et l. [3]. Extrcts (5 µl thus pre-treted nd no treted with osis crtridges) were mixed with 2.5 ml of Folin-Ciclteu regent nd incubted t room temperture for 2 min. Following the ddition of 2mL of 7.5% sodium crbonte to the mixture nd incubted t 5 C for 15 minutes. Absorbnce mesurements were conducted t 76 nm. Totl polyphenol content ws expressed s mg gllic cid per grm of smple. For these nlyses, the men nd stndrd devition were clculted Microbiologicl nlysis: A microorgnism stndrd plte count (SPC) ws performed on the cookie with the highest percentge of prchment, following the officil method of AOAC 966.23.C [31]. For this nlysis, 25 g of the smples were mixed with 225 ml peptone wter, homogenized nd dilutions were mde up to 1-5; then 1 ml of ech dilution ws trnsferred to stndrd gr pltes nd mintined 48 h t n incubtion temperture of 35 C ± 1 C. After the incubtion time, colonies were counted on the pltes nd the results were expressed s Colony Forming Units per grm (CFU/g). The nlysis ws done in triplicte for ech dilution used. Results nd Discussion Cookie enrichment with 4 levels of coffee prchment flour The enriched cookies using %, 1%, 2% nd 5% of coffee prchment flour were tsted by group of consumers to provide the degree of liking, besides n instrumentl texture nlysis ws performed, to explin the effect of the mount of fiber on cookie hrdness. Two consumer clusters were found which shred sensory similrities within the cluster nd sensory differences between them, s shown in Figure 1. The first group consisted of 7 consumers, corresponding to 7.7% of the pnelists. The 1% nd 2% coffee prchment flour cookies were rted with the highest degree of liking, followed by 5%, while the control 3
cookie (without prchment flour) obtined the lowest degree of liking. The second cluster ws mde up of 29 consumers, who evluted the control cookie nd the 1% prchment flour cookie with the highest degree of liking. The lowest scores were given to 2% nd 5% prchment flour cookies. This group showed the most mrked differences mong cookie rtings nd, therefore, more vrition due to different fiber concentrtions. Cluster 1 grouped most of the consumers (more thn 7%) nd they liked fiber in their cookies which might revel mrket opportunity for coffee prchment flour s potentil fiber source. According to Grigelmo-Miguel et l. [32], consumers evluting different percentges of pech fiber (, 2, 3, 4, 5 nd 1%) in muffins found less plesnt those contining 5% or more thn the control product. On the other hnd, it cn be used up to 25% levels of corn hull in cookies without cusing deteriortion in food qulity nd cceptbility [33]. Texture is n importnt element in the qulity of cookies, directly ffecting consumer cceptnce nd sles [34]. Therefore, the effect of fiber on hrdness ws evluted. Figure 2 shows hrdness of cookies with different fiber levels. There were no significnt differences (p>.5) in the cookie hrdness becuse of coffee prchment flour levels, lthough tendency to increse hrdness ws observed s the mount of prchment dded incresed. Consequently, hrdness ws not criticl prmeter nd it ws not driven cookie cceptbility. In contrst, severl uthors mentioned tht higher fiber content in cookies contributed to increse hrdness in comprison to control cookie (with no fiber dded) [34]. Higher hydrtion leds to soft cookies [35]. Chmp nd Guillon [36] pointed out tht grinding might ffect the hydrtion properties of dietry fiber, in prticulr, the kinetics of wter. Schneemn [37] mentioned positive reltionship between dietry fiber prticle size nd density. Prticles of.5-.3 mm retined bout 12 g wter/g dry smple wheres the prticles <.75 mm hd bout 7 g wter/g dry smple. Sngnrk nd Noomhorm [38] observed the sme pttern with reduction of prticle sizes regrdless the mteril type. Consequently, coffee prchment ws milled using mesh of.33 mm rendering fiber tht cn hold more wter with 4 Degree of liking 1 9 8 7 6 5 4 3 2 1 Figure 1 c b bc 1 2 Consumer cluster % 1% 2% 5% Averge degree of liking for two consumer clusters of cookies with different coffee prchment flour levels (, 1, 2 nd 5%). Cluster 1 gthered 7 consumers while cluster 2 ws formed by 29. Different letters in the sme group show significnt differences t 95% confidence level. c b prticle size close to.5-.3 mm. This prticle size might prevent texture chnges when using different fiber levels or no fiber. Qulittively, it ws observed during cookie dough preprtion, tht those contining 2% nd 5% of coffee prchment flour were more mlleble nd chnge shpe fter being cut, s the texture ws softer, while the dough ws firmer, hrder nd mintined the shpe when cut during preprtion of control cookies nd the one with 1% coffee prchment. Cookie with 2% coffee prchment flour substitution ws selected becuse it hd the highest degree of liking for most consumers nd it did not present difference in hrdness from the control cookie with no dded fiber. Loebnitz nd Grunert [21] mentioned tht consumers plced nutrition second in importnce to tste in fctors for food selection; therefore, obtining cookie with higher fiber content tht ws better ccepted tht nother with less fiber represent n dvntge t consumer selection level. Coffee hull fiber likely did not deliver flvor to the cookie nor different texture. Redgwell nd Fischer [13] mentioned tht fiber from cerel-derived brns or beets cn confer prticulr flvor nd color nd cn led to consumer rejection. Comprison of the cookie, with the percentge of prchment of greter degree of liking, with nd without ultrsound tretment Negtive effects hve been observed when unprocessed lignocellulose mterils, such s cerel brn or vegetble fibers, re dded to bkery formultions by loss of bked volume nd gritty texture [17]. Therefore, the coffee prchment flour received n ultrsound tretment to improve texture. Compring cookies with 2% level of prchment flour with nd without ultrsound tretment showed tht consumers preferred the cookie bked with coffee prchment fiber without ultrsound tretment (Figure 3). The mximum force required to brek the cookie in hlf, which indicted the cookie hrdness, is shown in Figure 4. Cookie prepred with no ultrsound prchment flour (168.8N) hd higher hrdness thn cookies contining ultrsound prchment flour (52.6N). The presence of lyer of turbid nture floting Hrdeness (N) 2 18 16 14 12 1 8 6 4 2 148 15 This rticle is vilble in: http://www.imedpub.com/food-nutrition-nd-popultion-helth/ 169 174 1 2 5 Coffee prchment ddition (%) Figure 2 Cookie hrdness (N) with different dded levels from coffee prchment. Different letters show significnt differences t 95% confidence level.
Consumers 4 35 3 25 2 15 1 5 Figure 3 Hrdness (N) 18 16 14 12 1 8 6 4 2 Figure 4 36 bove the mteril ws observed in the ultrsound prchment storge flsks. During ultrsound tretment, lysis of the mteril cell wll occurs, relesing intrcellulr compounds such s strch or sugrs [39]. The ultrsound tretment hs been known to degrde cellulosic mteril s it chnges the morphology of cellulose fibers, such s rice grins, where surfce lyer destruction nd grin frgmenttion occur [4]. It is hypothesized tht intrcellulr compound relese would be involved in the chnge of cookie texture. Consequently, ultrsound softened prchment structure cusing cookie hrdness decrese. It is not necessry to perform post-milling tretments, such s ultrsound, on the coffee prchment tht will be used on bkery products, to obtin consumer ccepted cookie. The bove hs n dvntge from the economic point of view, since n ultrsound tretment implies n dditionl investment in the product process. Qulity ttributes of the most liked level of coffee prchment flour cookie The coffee prchment flour hd moisture content of 7.6% nd cookie moisture ws 1.68%, which meets the mximum llowed Under License of Cretive Commons Attribution 3. License 18 Prefer without US Prefer with US No preference Preference ctegories Number of consumers out of 7 tht preferred cookie mde with 2% coffee prchment flour (without US), cookie with 2 % coffee ultrsound prchment flour (with US) or hd no preference. Cookie without US Tretments b 16 Cookie with US Hrdness (N) of cookies with 2% ground prchment (without US) nd 2% prchment ground nd ultrsound (with US). Different letters show significnt differences t 95% confidence intervl. limit for this prmeter in simple cookies (without filling). The Mexicn Stndrd for Cookies (NMX-F-6-1983) sets mximum of 6% moisture in this type of products. The bking process t high temperture influenced the low moisture content of cookies. Also, cookie sh vlue complied with the stndrd, which estblishes mximum level of 1.5%. Ft ws not detected in the coffee prchment flour, while the ft percentge of cookie ws 24.1% (Tble 1). As result, the coffee prchment did not contribute with ft ddition. Ft ws one of the min cookie ingredients. The totl dietry fiber of ground coffee prchment ws 88.7%. This vlue ws understood to be high considering tht other by-products obtined from gro-industril processes hve lower vlues of totl dietry fiber. The red grpe pulp hs 77.2% of fiber content, mngo peel hs 51.2% nd they re good source of dietry fiber [41]. Coffee hull or prchment hd potentil s source of fiber nd cn be used in food industry fields such s bkery products. Totl dietry fiber content in the cookie ws 5.4%. According to the mount of whet fiber (1.2%) nd the ddition of 2% coffee hull flour the totl cookie fiber should hve been 3.2%. Coffee prchment fiber ws constituted by cellulose, hemicellulose nd lignin nd some soluble fiber. This increse in the mount of cookie dietry fiber could be due to the formtion of type III resistnt strch. This concept hs been pplied to strch tht resists degrdtion by mylolytic enzymes in vitro nd in vivo. Resistnt strch is included within the dietry fiber. Type III resistnt strch is formed fter certin tretments tht involved het, cooling or moisture. This type of strch cn be found in bred, cooked pottoes nd cnned vegetble products [4,41]. Resistnt strch is ssyed s insoluble fiber, but hs the physiologicl benefits of soluble fiber [42]. In this reserch, the fiber ssy method used quntifies the dietry fiber in wy tht resistnt strch is included. Cookie whet flour strch suffered retrogrdtion, either in the product bking or cooling stges [43], consequently fiber mount incresed. According to FDA/DHHS, the minimum vlues to consider product s sources of dietry fiber re 5 nd 3 g of fiber per 1 g of product, respectively. Thus, this cookie, with 5.4% of fiber, cn be considered dietry fiber source [44]. Although, previous studies used higher fiber percentges (5%-25%) thn the present study [29,3], coffee prchment flour provided enough fiber to generte dietry fiber source cookie. The ntioxidnt cpcity of coffee prchment cookie ws 1 116 µmol TE/1g ccording to ORAC method. This ntioxidnt cpcity ws cquired from the coffee prchment, Tble 1 Chemicl chrcteristics of ground coffee prchment nd cookies with 2% coffee prchment. Determintion Coffee 2% Coffee prchment prchment flour cookie Moisture (%) 7.6±.1 1.7±.4 Ft (%) Undetectble 24.1±1 Ash (%).7±.2.9±.5 Totl dietry fiber (%) 88.7±.1 5.4±.4 Antioxidnt cpcity (μmol TE/1g smple) 1 239±2 1 116±27 Totl Polyhenols Undetectble Undetectble (mg gllic cid/1g smple) (<3. mg/g) (<3. mg/g) Vlues re mens nd stndrd devitions of three replictes 5
which presented 1 239 μm µmol TE/1g. Antioxidnt ctivity remined in the cookie fter bking; however, some losses of ntioxidnts during dough mixing nd bking re lso reported [45]. Ground coffee prchment nd cookie totl polyphenols were not detected by the Folin-Ciclteu method. According to Negesse et l. [46], coffee prchment hs high concentrtions of phenolic compounds when dry processing ws used. In Cost Ric, the wet process is most commonly used to obtin commercilly vilble coffee bens [47]. Phenolics re very unstble nd rective compounds nd certinly some degrdtion of phenolics will occur due to het nd oxidtion during the bking process [48]. A stndrd plte count (SPC) ws crried out on three cookie btches with 2% of coffee prchment flour. Only the pltes with 1:1 dilution hd few colonies (less thn 25) [49]. However, n estimte count showed 4 x 1 C.F.U./g, which is fr below the mximum permitted, in this product or similr products, of 13 C.F.U./g [31]. This finding showed tht cookie processing ws crried out using good mnufcturing prctices nd, besides, ny contmintion due to the ground coffee prchment ws miniml nd ws reduced during high bking temperture. Conclusion Coffee prchment cn be considered n importnt source of dietry fiber to be used in bkery products. A 2% of coffee prchment flour is enough to produce cookie tht is dietry fiber source nd hs ntioxidnt cpcity. Coffee prchment flour did not generte rejection on consumers which is positive chrcteristic since dietry fiber from cerels hs generlly low cceptnce. Coffee prchment hs dvntges compred to other products vilble in the mrket due to its high fiber content, its ntioxidnt compounds nd low-ft content. Ultrsound tretment, which focused on cusing cell lysis of the coffee prchment cell wlls, generted n ingredient tht decresed cookie hrdness nd consumer preference. Using coffee prchment without pretretment cn reduce costs by not crrying out preliminry tretments. 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