Caracterização da película prateada de café arábica, aplicação em bolo de chocolate e seus efeitos no teor de fibra alimentar, atividade antioxidante e atributos sensoriais

Abstract

Coffee silverskin is a by-product of the roasting process. Reuse sustainable alternatives are important to preserve environment and add value to such by-products. This study aimed to evaluate the application of silverskin in different concentrations as a fiber source in chocolate cakes. The silverskin fiber is an antioxidant source that contains chlorogenic acid and melanoidins associated with the polysaccharide matrix. Physicochemical characterization, antioxidant capacity by FRAP and DPPH methods, extractable and non-extractable phenolics and technological properties were determined. Silverskin total dietary fiber was 68,35% and the amounts of protein and ashes were significant. The addition of silverskin increased total dietary fiber content, antioxidant capacity and extractable and non-extractable phenolics contents of the cakes. The low moisture content and water and oil holding capacity are good properties for use of silverskin in foods. The sensory analysis evaluated the acceptance of color, smell, taste, texture and overall impression by 9-point hedonic scale, and intention to buy used 5-point scale. Internal preference mappings were obtained with the results from acceptance and intention to buy tests. The cakes with lower coffee silverskin content (2,61% and 3,58%) had the same level of acceptance and cake with 4,57% was the less accepted. The most important attributes were taste and overall impression which according to the hedonic scale corresponded to like slightly and like moderately for the cakes that were more accepted.