Utilization of coffee silverskin as fat replacer in cookies

In this study, shortening content in a cookie formulation was reduced at 10, 20 and 30% and replaced with coffee silverskin (CS) as carbohydrate-based fat replacers. It is aimed to eliminate the quality losses that may occur by reducing the fat in the biscuit by using coffee silverskin with high fiber content and antioxidant properties. The control sample was produced using 100% shortening without the addition of coffee silverskin. Dietary fiber content of coffee silvcerskin was found to be considerably higher than wheat flour. Dietary fiber contents of biscuits increased with the increase in the contents of coffee silverskin. The diameters and spread rates of the CS added biscuits decreased compared to the control. Their thickness increased significantly (p≤0,05). The addition of CS increased the phenolic, antioxidant capacity and bioavailability of biscuits compared to control The increase in the rate of CS added to the biscuits resulted in a decrease in the hardness and brightness of the biscuits compared to the control. The samples with added CS received acceptable scores from the taste panellists. As a result, in the cookies, where the amount of shortening was reduced as high as 30%, it was determined that the CS additions provide cookies with acceptable sensory properties without significant loss of quality. Thus, CS appears to be suitable as a functional additive providing increase in dietary fiber content, phenolics, antioxidant capacity and bioavailable phenolics of several food products, especially bakery products.