| Issue |
BIO Web Conf.
Volume 34, 2021
International Scientific Conference “Biologization of the Intensification Processes in Horticulture and Viticulture” (BIOLOGIZATION 2021)
|
|
|---|---|---|
| Article Number | 06012 | |
| Number of page(s) | 6 | |
| Section | Biotechnologies of Storage and Processing of Agricultural Products, Quality Management and Food Safety | |
| DOI | https://doi.org/10.1051/bioconf/20213406012 | |
| Published online | 10 September 2021 | |
Coffee sludge as a new food ingredient
Kuban State Technological University, 2, Moskovskaya st, Krasnodar, 350072, Russia
* Corresponding author: kib6060@mail.ru
Spent coffee grounds (coffee sludge) is the most common recycled material obtained in the production of instant coffee. Thus, about 6 million tons of coffee sludge are generated annually. The purpose of this study was to evaluate the use of coffee sludge as an innovative functional food ingredient in flour confectionery products and to study the effect of coffee sludge and its chemical components on sensory properties, volatile components and rheological properties of the final product. Spent coffee grounds contain significant amounts of insoluble dietary fiber, proteins, lipids, ash and lower glycemic sugars. Mixing wheat flour with coffee sludge did not affect significantly the rheological properties of the dough and overall acceptability of the final product. Thus, the obtained biscuits can be recommended for patients with diseases associated with obesity and diabetes, as well as for people who prefer low-calorie foods.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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