Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread

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

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Official URL: https://doi.org/10.1016/j.jksus.2017.12.003

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
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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