Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves

Table 2

Effect of spent coffee grounds, juice of lemon fruit, and juice of rosemary leaves on acrylamide contents in whole wheat breads.

Wheat variety	Whole flours+ingredients	Antioxidant capacity (mg 100 g^-1)	pH	Antioxidant capacity (mg 100 g^-1)	pH	Acrylamide content (μg kg^-1)
		Whole doughs		Whole breads
	SCG	^b	^b			5.41^m
	L	^j	^m
	R	^a	^e
Gihundo	W	^n	^a	^k	^a	^a
	W:SCG	^d		^e	^b	^k
	W:SCG + LR	^c	^i	^c	^g	^l
Kibatsi	W	^m	^d	^i	^e	^b
	W:SCG	^i	^h	^f	^f	^e
	W:SCG + LR	^h	^l	^b	^j	^g
Nyaruka	W	^k	^c	^l	^c	^d
	W:SCG	^g	^f	^h	^e	^i
	W:SCG + LR	^j	^j	^a	^i	^j
Reberaho	W	^l	^b	^j	^c	^c
	W:SCG	^f	^g	^g	^d	^f
	W:SCG + LR	^e	^k	^d	^h	^h

Values are of 3 replications. Means with different superscripts within a column are significantly different at . W: whole wheat flour (control flour); W: SCG: whole wheat flour supplemented with spent coffee grounds (SCG); W: SCG+LR: whole wheat flour supplemented with spent coffee grounds, juice of lemon fruits (L), and juice of rosemary leaves (R). Dough was fermented for 60 min.