Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits

Claudia P. Passos, Kristina Kukurova, Eva Basil, Pedro AR Fernandes, Andreia Neto, Fernando M Nunes, Michael Murkovic, Zuzana Ciesarova, Manuel A Coimbra

Research output: Contribution to journalArticle

Abstract

Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugarsand caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso coffee was equivalent to 130 biscuits
containing EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.
Original languageEnglish
Pages (from-to)114-121
JournalFood Chemistry
Volume231
DOIs
Publication statusPublished - 2017

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