An Analysis of Biological Active Compounds, Nutrients and Microorganisms of Thai Shortbread Cookies Supplemented by Grinded Medium Roasted Robusta Coffee
Keywords:
Thai Shortbread Cookie, Roasted Robusta Coffee, antioxidants, total phenolic compounds, active compoundsAbstract
The addition of ground medium-roasted Robusta coffee at 3 different levels: 1.8%, 3.6% and 5.4% to Thai Shortbread cookie found that the inclusion of 5.4% Robusta coffee received the highest preference score from 40 panelists compared to the addition of 1.8% and 3.6% (P < 0.05). The nutritional analysis showed increases in protein, several minerals (Calcium, Phosphorus, Potassium, Magnesium, Iron, Zinc, Aluminum and Manganese), and 3 times increases in fiber. The biologically active compounds including antioxidant and total phenolic compounds were increased by 4-8 times and 16 times, respectively. In accordance with the Thai Community Product Standard 118/2555, the food microbial analysis, including Coliform Bacteria, Staphylococcus aureus, Escherichia coli, Yeast and Mold, and Total Plate Count, was investigated on days 0 and 90 presenting at < 3.0 MPN/g, < 1.0 ´ 10 CFU/g, < 3.0 MPN/g, < 10 ESPC/g and < 25 ´ 10 CFU/g, respectively. They remained consistent during the storage in closed PP plastic bag at room temperature (25 oC).
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