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Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread

The present study investigated the benefits of adding different concentrations of grounded green coffee beans (GCB) powder (3%, 5% and 7%) to wheat flour dough prior to baking at 220 °C for 30 min compared to control (0% of GCB) and commercially available bread. Each sample was analyzed for total ph...

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Main Authors: Zain, Muhammad Zuhair Mohd, Baba, Ahmad Salihin, Shori, Amal Bakr
Format: Article
Published: Elsevier 2018
Subjects:
Q Science (General)
QH Natural history
Online Access:http://eprints.um.edu.my/20204/
https://doi.org/10.1016/j.jksus.2017.12.003
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spelling my.um.eprints.202042019-01-28T07:23:08Z http://eprints.um.edu.my/20204/ Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread Zain, Muhammad Zuhair Mohd Baba, Ahmad Salihin Shori, Amal Bakr Q Science (General) QH Natural history The present study investigated the benefits of adding different concentrations of grounded green coffee beans (GCB) powder (3%, 5% and 7%) to wheat flour dough prior to baking at 220 °C for 30 min compared to control (0% of GCB) and commercially available bread. Each sample was analyzed for total phenolic content (TPC), antioxidant activates (DPPH radical scavenging activity (IC50) and ferrous ion chelating (FIC) ability) and organoleptic properties. The highest TPC was observed in 7% GCB bread (1.61 ± 0.06 mg GAE/g) which also recorded the highest DPPH (2.80 ± 0.06 mg/ml; IC50) and FIC (0.49 ± 0.01 mg EDTA/g). GCB bread (3%) showed the highest organoleptic scores among the GCB bread. In conclusion, GCB may be used in formulating functional bread which impacts high antioxidant content. Elsevier 2018 Article PeerReviewed Zain, Muhammad Zuhair Mohd and Baba, Ahmad Salihin and Shori, Amal Bakr (2018) Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread. Journal of King Saud University - Science, 30 (2). pp. 278-282. ISSN 1018-3647 https://doi.org/10.1016/j.jksus.2017.12.003 doi:10.1016/j.jksus.2017.12.003
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QH Natural history
spellingShingle Q Science (General)
QH Natural history
Zain, Muhammad Zuhair Mohd
Baba, Ahmad Salihin
Shori, Amal Bakr
Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread
description The present study investigated the benefits of adding different concentrations of grounded green coffee beans (GCB) powder (3%, 5% and 7%) to wheat flour dough prior to baking at 220 °C for 30 min compared to control (0% of GCB) and commercially available bread. Each sample was analyzed for total phenolic content (TPC), antioxidant activates (DPPH radical scavenging activity (IC50) and ferrous ion chelating (FIC) ability) and organoleptic properties. The highest TPC was observed in 7% GCB bread (1.61 ± 0.06 mg GAE/g) which also recorded the highest DPPH (2.80 ± 0.06 mg/ml; IC50) and FIC (0.49 ± 0.01 mg EDTA/g). GCB bread (3%) showed the highest organoleptic scores among the GCB bread. In conclusion, GCB may be used in formulating functional bread which impacts high antioxidant content.
format Article
author Zain, Muhammad Zuhair Mohd
Baba, Ahmad Salihin
Shori, Amal Bakr
author_facet Zain, Muhammad Zuhair Mohd
Baba, Ahmad Salihin
Shori, Amal Bakr
author_sort Zain, Muhammad Zuhair Mohd
title Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread
title_short Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread
title_full Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread
title_fullStr Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread
title_full_unstemmed Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread
title_sort effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread
publisher Elsevier
publishDate 2018
url http://eprints.um.edu.my/20204/
https://doi.org/10.1016/j.jksus.2017.12.003
_version_ 1643691210401906688
score 13.211869

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