Quality properties and bioactivities of American cookies with coffee extract residues

Han, Inwoo; Lee, Chul Seung

doi:10.1016/j.lwt.2021.112173

Cited by 10 publications

(15 citation statements)

References 37 publications

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“…Regarding protein, the protein content of the corn cookies (19.3–23.7%) was lower than that of the wheat cookies (29.2%) due to the lower overall protein content of corn flour (11.02%), compared with wheat flour (14.45%); these findings are consistent with those of Aini et al [ 21 ] and Hand and Lee [ 39 ].…”

Section: Resultssupporting

confidence: 90%

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies

Aini

Sustriawan

Wahyuningsih

et al. 2022

Foods

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The purpose of the study was to analyse the chemical composition of corn cookies containing different types of sugar and fat, and determine their effect on physiological parameters in diabetic rats. The experimental animals were studied using a randomised block design with seven groups of rats. The test groups were as follows: group 1, negative control rats (normal) fed standard; group 2, positive control rats (diabetic) fed standard; group 3, diabetic rats fed wheat cookies; group 4, diabetic rats fed C1 corn cookies; group 5, diabetic rats fed C2 corn cookies; group 6, diabetic rats fed C3 corn cookies; and group 7, diabetic rats fed C4 corn cookies. The tests on the rats revealed that the cookies had significant effects on blood sugar, malondialdehyde (MDA) and haemoglobin levels as well as body weight parameters. Corn cookies containing crystalline coconut sugar and virgin coconut oil (VCO) were effective at lowering blood sugar and MDA levels while increasing haemoglobin and body weight in diabetic rats. Significantly, after four weeks on this diet, rats with diabetes mellitus were in the same overall condition as normal rats. These findings suggest that these cookies may be gluten-free functional foods suitable for diabetics. These findings suggest that diabetics can safely consume maize cookies.

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Section: Resultssupporting

confidence: 90%

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies

Aini

Sustriawan

Wahyuningsih

et al. 2022

Foods

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“…The lightness L* value of cookies with LJ extracts ranged from 69.24 to 62.30, all lower than that of control cookies (73.22). This similar phenomenon was consistent with the addition of purple passion fruit epicarp flour and coffee extract residues reducing the brightness of biscuits [ 7 , 9 ]. There was no significant discrepancy among the redness a* (>0) value of cookies with different levels of LJ extracts.…”

Section: Resultssupporting

confidence: 77%

“…The TPC of cookies was measured according to the Folin–Ciocalteu assay with some modifications [ 9 ]. The cookie extracts (100 μL) were mixed with 125 μL Folin–Ciocalteu’s reagent, 375 μL sodium carbonate solution and 1500 μL distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…Different types of cookies fortified with phenolic acids have attracted more attention due to their health benefits and better quality in recent years [ 7 , 8 ]. For example, cookies with coffee extract residues have higher phenolic acid content, antioxidant activity and lipase inhibitory activity than cookies without coffee extract addition (control cookies), and had similar quality properties to control cookies [ 9 ]. Peach pulp fruit incorporation changed the polyphenol profile and improved the antioxidant properties of cookies [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

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Cookies Fortified with Lonicera japonica Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties

Cao

Chen

et al. 2022

Molecules

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“…Adicionalmente, a presença de compostos bioativos atribuindo propriedades funcionais à bebida do café despertam o interesse do consumidor (Han & Lee, 2021). De acordo com os dados da organização internacional do café (OIC, 2022), a estimativa para o ano cafeeiro 2021/2022 é de que o consumo de café deve superar o volume de produção.…”

Section: Introductionunclassified

Utilização do planejamento fatorial para avaliação do impacto do processo de torrefação no perfil físico-químico de blends de café

Elias

Silva²,

Moraes-Neto³

et al. 2022

RSD

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As espécies Coffea arabica e Coffea canephora, arábica e conilon, respectivamente, são as mais utilizadas mundialmente pelas torrefadoras de café. São espécies que conferem características sensoriais distintas e variáveis em função de suas concentrações e técnicas de processamento. Nesse sentido, esse trabalho teve como objetivo traçar o perfil físico-químico de blends elaborados com café arábica e conilon submetidos a diferentes condições de torrefação. Foram elaborados onze blends, de acordo com um planejamento fatorial completo 23, em diferentes concentrações de arábica e conilon, temperatura e tempo de torra. Os blends foram torrados, moídos, analisados físico-quimicamente e os resultados submetidos à análise estatística. Todos os blends classificados como torra fina, mostraram baixa perda de massa e bom rendimento. A densidade foi mais elevada para os blends com maior concentração do conilon. O pH e a cor foram os parâmetros mais influenciados pelo grau de torra. Os valores de umidade, sólidos solúveis totais, extrato aquoso, cafeína e lipídeos estavam de acordo com o exigido pela legislação. Foi observado que os experimentos elaborados com 31,25% de café arábica, torrados a 170 ºC por 12 min, mostraram resultados satisfatórios, em relação aos aspectos visuais e físico-químicos, indicando que este pode ser um padrão de blend adotado pelas indústrias torrefadoras de café.

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Quality properties and bioactivities of American cookies with coffee extract residues

Cited by 10 publications

References 37 publications

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies

Cookies Fortified with Lonicera japonica Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties

Utilização do planejamento fatorial para avaliação do impacto do processo de torrefação no perfil físico-químico de blends de café

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