Coffee jellies - the nutritional, sensory, and physicochemical characterization

The purpose of this study was to take advantage of the benefits of coffee consumption in the form of jelly. In this regard, jelly recipes were designed using agar-agar and gelatin as gelling agents, in versions with classic coffee prepared with water and with oat "milk." All jellies showed very good acceptability after evaluating their sensory characteristics. The acidity of the gelatin jellies (0.37-0.4 degrees of acidity) was higher than that of the agar jellies (0.22-0.25 degrees of acidity), and the "espresso" jellies had higher acidity than those with oat drink. The highest total soluble solids (TSS) content was recorded in the gelatin jellies (49.6 Brix) and those with oat "milk." The water content of the gelatin jellies (36-38%) was higher than that of the agar jellies (30-33%), and the oat "milk" jellies had a higher water content than the "espresso" ones. The polyphenol content and antioxidant activity were higher in the "espresso" jellies (15.42 - 15.71%, respectively 26.8 - 27.6 mgGAE/g) than in those with oat "milk" (15.29 - 15.38%, respectively 25.3 - 26.4 mgGAE/g). The energy values of the jellies varied between 106.19 and 183.42 kcal/100 g. The jellies with oat "milk" had more calories than the others. The gelatin jellies had the highest energy values of 123.8 and 183.42 kcal, while those with agar had 110.88 and 150.59 kcal.