Refined wheat flour is a key ingredient for preparing biscuits because of its gluten content. However, biscuits prepared from refined flour are characterised with low proteins, fat and mineral content. This study aims to improve the nutritive and sensory values of biscuits using roasted coffee and dry kola powders.
The powders were incorporated into biscuits at different levels of 5, 10, 15 and 20 per cent. Proximate and sensory analyses were conducted on the products obtained to determine the effects of the powders on the products.
The coffee biscuits had carbohydrate, protein, fat and energy contents of 57.0-69.5 per cent, 3.3-5.5 per cent, 20.4-31.8 per cent and 389-404 kcal/g, respectively, while those of the kola biscuits were 67.0-70.5 per cent, 1.5-3.5 per cent, 20.4-23.8 per cent and 384-395 kcal/g, respectively. Sensory evaluation of both products showed that coffee significantly improved sensory attributes such as flavour (p = 0.03) and colour (p = 0.00). Thus coffee powder can be used to enhance both the nutritional and sensory qualities of biscuits.
This study was to promote the use of coffee and kola in locally produced baked products and meet consumer demand for healthy and natural foods.
This paper is published with the kind permission of the Executive Director of the Cocoa Research Institute of Ghana.
Gyedu-Akoto, E., Opoku, S.Y. and Ofosu-Agyei, E. (2019), "Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits", Nutrition & Food Science, Vol. 49 No. 4, pp. 752-761. https://doi.org/10.1108/NFS-10-2018-0270
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