Cubero-Castillo Elba, Bonilla-Leiva Ana R and García-Velazques Eva
The objective of this research was to evaluate the coffee parchment as a rich fiber ingredientwithantioxidantactivityincookieproduction.Differentpercentages(0%, 1% 2% and 5%) of ground coffee parchment were added to a cookie formulation. The best percentage of coffee parchment was established by a degree of liking test. Part of ground parchment was subjected to ultrasound treatment and added to cookies using the same percentage asthe one that obtained the highest degree of liking. The measurement of the instrumental hardness and preference between the two products (using parchment with and without ultrasound treatment) were compared. Physical-chemical characteristics (dietary fiber, moisture, fat, ash, antioxidants and total polyphenols) were determined for the parchment and the cookies with the highest degree of liking. The cookie with ultrasound parchment presented the lowest hardness (52.0 N) compared to the cookie with parchment ground (168.2 N), but it was not preferred by the consumers. The cookie formulated with 2% coffee parchment had the highest degree of liking and had 5.4% total dietary fiber, 1.7% moisture, 24% fat, 0.9% ash, 1 116 μmol TE/100g of antioxidant activity and no total polyphenols were detected. It was concluded that coffee parchment is a potential source of dietary fiber with antioxidant capacity, which can be used to enrich bakery products without the need for treatments to alter its texture.
