Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies

Abstract

Coffee by-products (CBP), non-processed and modified by dynamic high-pressure technology (DHP – 100 MPa, 1 pressure cycle and 25 °C), were incorporated in 3% and 6% into formulations of cookies to replace wheat flour. Dimensions, spread ratio, density, water activity (aw), hardness, and total reducing power (TRP) in the cookies were determined. Affective and CATA (check-all-that-apply) tests were used for the sensory evaluation of samples enriched with 6% CBP. The enrichment of the cookie with non-processed or modified CBP contributed to the increase in TRP and did not change the spread ratio compared to the control. The density and hardness of the control cookie decreased slightly after incorporation of non-processed CBP, while they remained unchanged in cookies enriched with modified CBP. Compared to the control, the sensory acceptance of cookies enriched with CBP was quite lower, which could be explained by their association with “bitter”, “burnt favor/taste” and “dark”. The incorporation of CBP, non-processed or modified, can increase the fiber content and TRP in the cookies, causing little impact on dimensions, physical properties, and sensory attributes. Therefore, this study confirms the potential for using CBP as a healthy and “clean label” ingredient in cookie formulations.