Improvement of bio-active compounds in wheat-based functional drink formula with green coffee extract containing chlorogenic acid

Abstract Chlorogenic acid, as a healthy bioactive compound, has received much attention. The purpose of this study was to utilize chlorogenic acid from green coffee extract as a functional ingredient in a milk-cereal-wheat beverage. The experiment was randomized entirely by adding green coffee extract at concentrations of 0.5 g/mL, 1.0 g/mL, and 1.5 g/mL. The milk-cereal-wheat dough was dried using a drum dryer at a temperature of 130°C with a speed of 16 rpm. The selected formula consisted of green coffee extract, margarine, egg flour, skim milk powder, salt, sugar, wheat flour, corn flour, and malt extract. The best formula is dough by adding green coffee extract by 5% in the concentration of 1.5g/mL. The dough has a viscosity value of 20 mPa·s, moisture content of 2.72 ± 0.02, and a drying yield of 33.95%. The content of the active compounds obtained had a total phenol value of 8450 µg/g GAE, antioxidant content of 61369.18 µg/g BHA, and chlorogenic acid content of 71.34 µg/g CGA. The active compounds in wheat-cereal-milk flakes decreased due to the drying process. At various concentrations of green coffee extract added, there was a decrease in phenolic and chlorogenic acids, which were not significantly different at all concentrations added. However, antioxidant levels decreased significantly with the concentration of green coffee extract added.