Today I would like to show you a curious news: "Biscuits made with coffee grounds, a powerful source of dietary fiber antioxidant".
Effectively, scientists from the Food Sciences Research Institute (CIAL), a mixed center belonging to the Autonomous University of Madrid (UAM) and the Higher Council for Scientific Research (CSIC), propose the use of coffee grounds, as a sustainable natural source of antioxidant dietary fiber, which helps prevent chronic non-transmissible diseases.
Coffee grounds
A study, just published in Food Chemistry, confirms that consumption of this type of fiber has associated health benefits, such as prevention of gastrointestinal diseases, whose pathogenesis is associated with oxidative stress; in addition, they recommend a high consumption of dietary fiber, to achieve a better control of energy metabolism.
For this reason, the CIAL is working on the development of a food formulation, based on the coffee grounds. Specifically, this research group, led by Dr. Mª Dolores del Castillo, proposes its use in the production of bakery products, pastries and confectionery, such as cookies, bread and breakfast cereals, among others.
In the article, the scientific team describes the process followed for obtaining the cited ingredient. As raw material, they used coffee grounds, derived from the industrial production of instant coffee, and they studied the physicochemical properties, thermal stability, resistance to the gastrointestinal digestion process and food safety of the coffee fiber.
The results, that they obtained, indicate that residues generated during the instant coffee brewing process are a sustainable natural source of insoluble dietary antioxidant fiber and also of other components of nutritional interest, such as essential amino acids or low glycemic carbohydrates. Therefore, this research group has used coffee grounds as a food ingredient, in cookies, for human consumption.
Cookies with coffee grounds
"The cookie formulations studied, which also include other functional ingredients, such as low-calorie sweeteners and fructo-oligosaccharides, respond to the demands of nutritional and sensory quality of current consumers and present potential to reduce the risk of noncommunicable diseases, such as obesity and Diabetes", explains the doctor.
By the moment, 'in vitro' studies indicate that these cookies have less caloric power and have the same satiating capacity, as cookies made following a traditional recipe, with added sugar. "The antioxidant fiber of coffee stimulates the secretion of satiating hormones", adds the researcher.
At present, they are working to obtain new data, to complete the endorsement of this by-product of the coffee industry, as a food ingredient for human consumption.
Well, I hope that you have liked this article. At least, I think that it is a very curious research.
Until my next post, kind regards,
Luis.
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