Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies

ABSTRACT

This study evaluated the impact of the addition of spent coffee grounds (SCG) on the physicochemical and technological properties and sensory acceptance of gluten-free cookies. The addition of SCG increased the nutritional value of the products compared to control, but it altered the color parameters. The addition of 10% SCG improved the technological properties of the products (higher specific volume and spread ratio), but the fiber content was only slightly increased (0.5 g/100 g). The addition of 20% SCG improved the technological properties of the products and resulted in a product that could be classified as a source of fiber (4.11 g/100 g). Furthermore, suitable sensory acceptance (6.17–6.69 on a 9-point hedonic scale) and lower alterations on the color parameters were observed. The addition of 30% SCG compromised the spread ratio and color parameters of the products and decreased the sensory acceptance.

KEYWORDS:

• Coffee byproducts
• dietary fiber
• wheat substitutes
• cookie
• rice flour

Acknowledgments

The authors wish to thank the Federal Institute of Paraná for their financial supports for this study.

Disclosure statement

No potential conflict of interest was reported by the author(s).