Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits

摘要: 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 brown coloured compounds with properties, readily available from instant coffee. However, caffeine content is limiting its direct application. To evaluate possibility of obtaining melanoidin-rich, sugars- and caffeine-poor fractions coffee, this work, simple procedures based on ethanol insolubility (fraction EtPp) or retention by ultrafiltration HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts 1, 5 10% w/w related to flour content) resulted acceptable products higher activity. The supplemented 1% EtPp HWSn had a low one espresso was equivalent 130 containing 31 HWSn. Besides, both did not promote extra formation acrylamide 5-hydroxymethylfurfural during baking.