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The present research has been funded by the project with reference AGL2010-17779. This work has been funded by Naturage (AGL2010-17779), CONSOLIDER Ingenio 2010 (FUN-C-FOOD): CSD 2007-00063), ANALISYC-II, and CSIC-201370E27 projects.

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Martinez-Saez, NuriaAuthor

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May 5, 2022
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Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Publicated to:Polish Journal Of Food And Nutrition Sciences. 64 (4): 243-251 - 2014-12-18 64(4), DOI: 10.2478/pjfns-2013-0024

Authors: Garcia-Serna, Esther; Martinez-Saez, Nuria; Mesias, Marta; Morales, Francisco J; Dolores del Castillo, M

Affiliations

Inst Food Sci & Technol & Nutr ICTAN CSIC, Madrid 28040, Spain - Author
Univ Autonoma Madrid, Inst Food Sci Res CSIC UAM, E-28049 Madrid, Spain - Author

Abstract

Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat flour biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fibre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour.

Keywords

AcrylamideAntioxidant activityBiscuitsBread-makingCoffee silverskinCookiesDietary fiberHmfLow sugarMaltitolQualityQuality biscuitsStevia

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Polish Journal Of Food And Nutrition Sciences, and although the journal is classified in the quartile Q4 (Agencia WoS (JCR)), its regional focus and specialization in Food Science & Technology, give it significant recognition in a specific niche of scientific knowledge at an international level.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 1.97. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 2.22 (source consulted: FECYT Feb 2024)
  • Field Citation Ratio (FCR) from Dimensions: 6.93 (source consulted: Dimensions Aug 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-08-21, the following number of citations:

  • WoS: 61
  • Scopus: 69

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-08-21:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 169 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.