Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance

Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance

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Currently, every 1 kg of instant coffee produced results in 2 kg of wet SCG, accounting for 45% of total annual production. Instead of being wasted and causing environmental issues, SCG can be utilized for its potential to create valuable products with added value. This study explores the underutili...

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Bibliographic Details
Main Authors: H.Y. Koay, A.T. Azman, Z. Mohd Zin, K.L. Portman, M. Hasmadi, N.D. Rusli, O. Aidat, M.K. Zainol
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Future Foods
Subjects:
Spent coffee grounds (SCG)
Shortbread biscuits
Functional ingredients
Nutritional properties
Online Access:http://www.sciencedirect.com/science/article/pii/S266683352300031X

Internet

http://www.sciencedirect.com/science/article/pii/S266683352300031X

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