Journal
FOOD CHEMISTRY
Volume 231, Issue -, Pages 114-121Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.03.105
Keywords
Antioxidant activity; Brown colour; Melanoidins; Soluble coffee; HMF; Acrylamide; Cookies
Funding
- Fundacao para a Ciencia e a Tecnologia (FCT, Portugal)
- European Union
- QREN
- FEDER
- COMPETE [PEst-C/QUI/UI0062/2013, FCOMP-01-0124-FEDER-037296]
- FCT [SFRH/BDP/107881/2015]
- Slovak-Portuguese grant [APVV SK-PT-0030-12]
- Slovak-Austrian grant [APVV SK-AT-0029-12]
- European Regional Development Fund [ITMS 26240120041, 26240120042]
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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, sugars-and 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. (C) 2017 Elsevier Ltd. All rights reserved.
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