Zain, Muhammad Zuhair Mohd and Baba, Ahmad Salihin and Shori, Amal Bakr (2018) Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread. Journal of King Saud University - Science, 30 (2). pp. 278-282. ISSN 1018-3647, DOI https://doi.org/10.1016/j.jksus.2017.12.003.
Full text not available from this repository.Abstract
The present study investigated the benefits of adding different concentrations of grounded green coffee beans (GCB) powder (3%, 5% and 7%) to wheat flour dough prior to baking at 220 °C for 30 min compared to control (0% of GCB) and commercially available bread. Each sample was analyzed for total phenolic content (TPC), antioxidant activates (DPPH radical scavenging activity (IC50) and ferrous ion chelating (FIC) ability) and organoleptic properties. The highest TPC was observed in 7% GCB bread (1.61 ± 0.06 mg GAE/g) which also recorded the highest DPPH (2.80 ± 0.06 mg/ml; IC50) and FIC (0.49 ± 0.01 mg EDTA/g). GCB bread (3%) showed the highest organoleptic scores among the GCB bread. In conclusion, GCB may be used in formulating functional bread which impacts high antioxidant content.
| Item Type: | Article |
|---|---|
| Funders: | UNSPECIFIED |
| Uncontrolled Keywords: | Bread; Green coffee beans; TPC; Antioxidant activity; Sensory evaluation |
| Subjects: | Q Science > Q Science (General) Q Science > QH Natural history |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 28 Jan 2019 07:23 |
| Last Modified: | 28 Jan 2019 07:23 |
| URI: | http://eprints.um.edu.my/id/eprint/20204 |
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