Use of spent coffee grounds as food ingredient in bakery products
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- 作者：Nuria Martinez-Saeza ; Alba Tamargo Garcí ; aa ; Iné ; s Domí ; nguez Pé ; reza ; Miguel Rebollo-Hernanza ; Marta Mesí ; asb ; Francisco J. Moralesb ; Marí ; a A. Martí ; n-Cabrejasa ; Maria Dolores del Castilloa ; mdolores.delcastillo@csic.es" class="auth_mail" title="E-mail the corresponding author ;
- 关键词：Spent coffee grounds ; Antioxidant dietary fibre ; Food grade ingredient ; Bakery products
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：114-122
- 全文大小：466 K
文摘
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Spent coffee grounds are natural source of antioxidant dietary fibre.
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Coffee antioxidant dietary fibre is a food ingredient for use at high temperature.
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A food grade ingredient has been obtained from spent coffee grounds.
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Safety of spent coffee grounds can be easily controlled.
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Spent coffee grounds can be used in bakery products and other foodstuffs.