ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS

Abstract

Spent coffee grounds (SCG) were used as a flour substitute at different ratios (5, 10, 15, 20 and 25%) in the production of the şekerpare. Baking and textural properties, nutritional content (moisture, fat, ash, protein, dietary fiber amount, total phenolic content, and antioxidant activity), color and sensory properties were investigated. SCG-added şekerpare samples had higher moisture, protein, and ash than the control samples. The highest dietary fiber content (6.96 g/100 g) was observed in samples with a 25% SCG addition. With increasing SCG addition, hardness decreased and, fracturability increased. The microbial count did not increase during the storage period in samples containing 5 to 20% SCG. As the amount of SCG increased, the total phenolic content and the DPPH radical scavenging activity increased. The sensory analysis results indicated that şekerpare with 5% SCG addition was found to be the most appealing product in terms of flavor, softness, chewiness, and swallowing.

Keywords

• dietary fiber
• phenolics
• bakery products
• natural antioxidants

ŞEKERPARE TATLISININ KULLANILMIŞ KAHVE TELVESİ İLE ZENGİNLEŞTİRİLMESİ: FİZİKOKİMYASAL, BESİNSEL, DUYUSAL VE DOKUSAL ÖZELLİKLERİ

Abstract

Kullanılmış kahve telvesi (KKT) şekerpare üretiminde farklı oranlarda (%5, 10, 15, 20 ve 25) un ikamesi olarak kullanılmıştır. Pişirme ve dokusal özellikler, besin içeriği (nem, yağ, kül, protein, diyet lifi miktarı, toplam fenolik madde içeriği ve antioksidan aktivite), renk ve duyusal özellikler araştırılmıştır. KKT ilaveli şekerpare örnekleri kontrol örneklerine göre daha yüksek nem, protein ve kül içeriğine sahiptir. En yüksek diyet lifi içeriği (6.96 g/100 g), %25 KKT ilaveli örneklerde gözlenmiştir. KKT ilavesi arttıkça, sertlik azalmış ve kırılganlık artmıştır. %5-20 KKT içeren örneklerde depolama süresi boyunca belirgin mikrobiyal yük artışı gözlenmemiştir. KKT miktarı arttıkça, toplam fenolik madde içeriği ve DPPH radikali temizleme aktivitesi artmıştır. Duyusal analiz sonuçları, %5 SCG ilaveli şekerparenin lezzet, yumuşaklık, çiğnenebilirlik ve yutma açısından en beğenilen ürün olduğunu göstermiştir.

Keywords

• diyet lif
• fenolik
• fırıncılık ürünleri
• doğal antioksidanlar

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