Caracterização e aplicação de fibra de borra de café modificada por tratamento com peróxido de hidrogênio alcalino

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

Dietary fibers are a heterogeneous group of polissacharides whose benefical effects occur at the gastrintestinal physiology, the immune functions and the metabolism of the lipids. Functional foods are those that, beyond the nutricional and sensorial aspects, contain substances with biological functions, decreasing risk of illnesses and promoting a good health to consumers. Dietary fibers are used as ingredients in these foods. Spent coffee ground is an insoluble material resulting from the industrial process of soluble coffee consisting mainly of structural cellular wall polissacharides and is used to generate steam, having no other technological application in the industry. Its chemical composition indicates this material can be used as a dietary fiber source to produce functional food. Dietary fiber use is many times restricted by its negative sensorial characteristics such as gritty texture, and poor appereance, being necessary physical or chemical modifications of these materials before adding to foods, in order to improve physical properties and sensorial characteristics. This work aimed to modify spent coffee grounds with alkaline hydrogen peroxide, characterize its dietary fiber and use it as an ingredient in biscuits. Treatment with alkaline hydrogen peroxide (1%) was carried out according to an incomplete 33 factorial design, being the independent variables: treatment temperature, reaction time and spent coffee grounds level. Dependent variables were water retention capacity, swollen volume and color. Through the analysis of results it was chosen the condition of lower temperatures (30 ºC) and higher spent coffee ground level (8%) as more indicated to produce desired modifications. In these conditions, water retention capacity increased 49.2% and a significant lighter spent coffee ground dietary fiber was obtained. Modified spent coffee ground dietary fiber was characterized by its content in cellulose (43.40%), hemicellulose (27.26%) and lignin (23.30%) and used to produce coffee biscuits which were evaluated due to its sensorial and physical characteristics (thickness, diameter, specific volume and hardness). Biscuits produced with modified spent coffee grouds had greater diameter and specific volume and less hardness than the ones with non-modified spent coffee grounds. A sensorial triangle test indicated a significant difference between biscuits formulated with the two types of fiber. An affective test using an hybrid hedonic scale of 10 points did not indicate difference between the samples.

ASSUNTO(S)

coffe grounds - chemical modification - food science biscuits - dietary fiber dietary fiber fibras na nitrição humana dietary fiber - coffe grounds biscoitos - fibra de borra de café fibra alimentar - borra de café borra de café - modificação química - ciência de alimentos

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