EFFECT OF GREEN AND ROASTED COFFEE ANTIOXIDANTS ON QUALITY AND SHELF LIFE OF COOKIES AND CHOCOLATES

摘要: ABSTRACT Two extracts with high antioxidant activity were obtained from green and roasted Robusta coffee. These added (in concentrations of 0.1, 0.5 1%) to popular sweets rich in fat susceptible oxidation, such as cookies chocolates. The extent oxidation the samples supplemented antioxidants their traditional counterparts was compared. tested stored for 12 weeks analyzed terms physicochemical quality, sensory properties texture (instrumental method). It found that supplementation coffee limited oxidative changes confectionery products. also had beneficial impact on characteristics observed increase acid value both chocolates did not give rise acidic or rancid taste. most favorable effects when concentration 0.5%. PRACTICAL APPLICATIONS An extract isolated beans contained over 30% polyphenols 6% caffeine. Manufacturing is relatively expensive analogous instant Previously, proved. Extracts an amount 1% applied two different products, characterized by content fat, but differing parameters obtaining, i.e., filled chocolates, prepared at room temperature baked 200C. Addition positively affected stability products during manufacture storage improved organoleptic despite resulting its partial hydrolysis. This fact confirms possible use polyphenol various which enriches them significant additionally caffeine stimulating effect.