Aproveitamento de borra de café especial e tradicional para produção de extratos e aplicação em doce de leite

Abstract

This study investigated the application of extracts obtained from traditional and specialty coffee grounds in the formulation of pasty dulce de leche. Extracts were obtained by pressing rehydrated grounds with hot water (1:2 w/v) and previously characterized for physicochemical properties, viscosity, antioxidant activity (total phenolics, flavonoids, DPPH, ABTS, FRAP, and phosphomolybdenum), and Fourier transform infrared spectroscopy (FTIR). The specialty coffee grounds had a more intense color and higher phenolic compound content and antioxidant activity compared to traditional coffee grounds. They were subsequently incorporated into the sweet at concentrations of 0%, 2.5%, 5.0%, 7.5%, and 10%. The formulations were subjected to physicochemical and sensory analyses. Conversely, concentrations of 7.5% and 10% resulted in a significant increase in moisture, reduced hardness and chewiness, marked darkening, and a decrease in acceptance rates. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) demonstrated a clear separation between treatments, forming two distinct groups. These findings suggest that the use of coffee grounds extracts is technologically feasible up to a 5% limit, favoring the development of dairy products with sustainable appeal without compromising sensory quality.