@article{Lago2025, 
author = {Aline de Fátima Silva Lago and Rafael Carvalho do Lago and Anderson Henrique Venâncio and Isaías Guimarães Machado and Jéssica Sousa Guimarães and Eduardo Valério de Barros Vilas Boas and Maria das Graças Cardoso and Roberta Hilsdorf Piccoli and Ana Carla Marques Pinheiro and Ellen Cristina de Souza},
title = {Green coffee extract increases the functional and sensory appeal of brownie},
year = {2025},
journal = {Journal of Food Bioactives},
volume = {32},
pages = {37-43},
keywords = {Total phenolic content, Proximate composition, Coffee, Chocolate},
url = {https://www.sciopen.com/article/10.26599/JFB.2025.95032430},
doi = {10.26599/JFB.2025.95032430},
abstract = {In this study, a brownie formulation enriched with green coffee extract was developed, aiming to combine the typical sensory characteristics of the dessert with functional appeal and nutritional profile. Brownies with formulations containing 0%, 2%, 3.5%, and 5% green coffee extract were prepared and subjected to physicochemical, microbiological, sensory, and phenolic compound analyses. The results showed that the addition of 5% extract increased moisture content and phenolic compounds, reaching 186.78 mg of gallic acid equivalent per 100 g, indicating a higher quantity of phenolic compounds. Microbiological analysis indicated the absence of contamination by coliforms, fungi, and Bacillus cereus, highlighting the product’s safety. In the sensory evaluation, the brownies with extract were well received, maintaining desirable appearance, aroma, flavor, and texture attributes, such as shine, dense texture, and chocolate and coffee aroma. The results suggest that green coffee extract may be a viable alternative to enrich desserts such as brownies, promoting a healthier food product without compromising its sensory characteristics.}
}