Use of coffee silverskin and stevia to improve the formulation of biscuits

© 2014 Esther Garcia-Serna et. al. 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 achi...

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Autores: García-Serna Gisbert, Esther, Martínez Sáez, Nuria, Mesías, Marta, Morales, F. J., Castillo, M. Dolores del
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/112401
Acceso en línea:http://hdl.handle.net/10261/112401
Access Level:acceso abierto
Palabra clave:Stevia
Maltitol
Low sugar
Biscuits
Quality
Coffee silverskin
Acrylamide
HMF
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spelling Use of coffee silverskin and stevia to improve the formulation of biscuitsGarcía-Serna Gisbert, EstherMartínez Sáez, NuriaMesías, MartaMorales, F. J.Castillo, M. Dolores delSteviaMaltitolLow sugarBiscuitsQualityCoffee silverskinAcrylamideHMF© 2014 Esther Garcia-Serna et. al. 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.Peer Reviewed20142015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/112401reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1124012026-05-22T06:33:51Z
dc.title.none.fl_str_mv Use of coffee silverskin and stevia to improve the formulation of biscuits
title Use of coffee silverskin and stevia to improve the formulation of biscuits
spellingShingle Use of coffee silverskin and stevia to improve the formulation of biscuits
García-Serna Gisbert, Esther
Stevia
Maltitol
Low sugar
Biscuits
Quality
Coffee silverskin
Acrylamide
HMF
title_short 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_sort Use of coffee silverskin and stevia to improve the formulation of biscuits
dc.creator.none.fl_str_mv García-Serna Gisbert, Esther
Martínez Sáez, Nuria
Mesías, Marta
Morales, F. J.
Castillo, M. Dolores del
author García-Serna Gisbert, Esther
author_facet García-Serna Gisbert, Esther
Martínez Sáez, Nuria
Mesías, Marta
Morales, F. J.
Castillo, M. Dolores del
author_role author
author2 Martínez Sáez, Nuria
Mesías, Marta
Morales, F. J.
Castillo, M. Dolores del
author2_role author
author
author
author
dc.subject.none.fl_str_mv Stevia
Maltitol
Low sugar
Biscuits
Quality
Coffee silverskin
Acrylamide
HMF
topic Stevia
Maltitol
Low sugar
Biscuits
Quality
Coffee silverskin
Acrylamide
HMF
description © 2014 Esther Garcia-Serna et. al. 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.
publishDate 2014
dc.date.none.fl_str_mv 2014
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/112401
url http://hdl.handle.net/10261/112401
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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