We evaluated the effects of acute intake of biscuits (B) containing either spent coffee grounds (SCG), (added with fructooligosaccharides; SC‐FOS) or SCG antioxidant dietary fiber (SCF), on satiety, energy intake as well as gastrointestinal tolerance of healthy overweight volunteers. The addition of SCG and SCF to the biscuits (SC‐FOS‐B and SCF‐B) increased their protein (11.4% and 12.2%), and total dietary fiber (8.4% and 11.8%) contents. The SCF‐B significantly increased satiety perception, impacting ad libitum energy intake compared to the traditional biscuits recipe (TB; no added fiber). Moreover, SC‐FOS‐B and SCF‐B decreased (no‐observed‐adverse effect) the most frequently reported symptoms by the participants, demonstrating that doses up to 5 g of SCF (per biscuit portion; 45 g) are well tolerated. The use of SCF and SCG as functional ingredients represents a sustainable strategy for the coffee industry and also potentiates the reduction of overweight, one of the leading health problems among the population.

中文翻译：

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一项初步研究显示，用过的咖啡粉（Coffea arabica L.）可以提高饱腹感并减少能量摄入。

我们评估了急性摄入饼干（B）所含的咖啡渣（SCG）（添加了低聚果糖; SC-FOS）或SCG抗氧化剂饮食纤维（SCF）对饱腹感，能量摄入以及肠胃耐受性的影响健康的超重志愿者。在饼干（SC-FOS-B和SCF-B）中添加SCG和SCF可以增加蛋白质（分别为11.4％和12.2％）和总膳食纤维（8.4％和11.8％）含量。与传统的饼干配方（TB；不添加纤维）相比，SCF-B显着提高了饱腹感，影响了随意摄入能量。此外，SC-FOS-B和SCF-B减轻了参与者最常报告的症状（未观察到不利作用），表明对5 g SCF（每个饼干部分； 45 g）的剂量耐受良好。