Vol. 10, Issue 10, Part C (2024)

Abstract
Recent scientific investigations have highlighted the preventive role of bioactive compounds found in green coffee beans (GCB) against various degenerative disorders, primarily due to their potent antioxidant activity. Green coffee beans (Coffea arabica) are particularly valued for their unique phytochemical profile, including chlorogenic acids, which are associated with numerous health benefits. Present study aimed to assess the effect of GCB powder incorporation on the nutritional composition, sensory characteristics, antioxidant properties, and storage stability of biscuit. Whole wheat flour was partially substituted with GCB powder at 5%, 10%, 15%, and 20% inclusion levels. The developed products were subjected to organoleptic evaluation (colour, texture, taste, aroma, and overall acceptability) using a 9-point Hedonic Scale. In addition, mineral and vitamin content were quantified, and total phenolic content (TPC) was measured to determine antioxidant enrichment. The results demonstrated that GCB supplementation had a positive impact on the sensory properties of biscuit, with the 15% level showing the highest acceptability. Significant improvements in mineral and vitamin content were observed in GCB-enriched samples, indicating enhanced nutritional value. Moreover, the TPC increased with GCB addition, confirming improved antioxidant potential. Peroxide value analysis revealed a marked reduction in lipid oxidation in treated samples compared to the control, suggesting superior shelf-life stability without compromising sensory appeal.