Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352300031X |
| _version_ | 1797389404402089984 |
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| author | H.Y. Koay A.T. Azman Z. Mohd Zin K.L. Portman M. Hasmadi N.D. Rusli O. Aidat M.K. Zainol |
| author_facet | H.Y. Koay A.T. Azman Z. Mohd Zin K.L. Portman M. Hasmadi N.D. Rusli O. Aidat M.K. Zainol |
| author_sort | H.Y. Koay |
| collection | DOAJ |
| description | 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 underutilized potential of spent coffee grounds (SCG) as a functional ingredient in shortbread biscuits, with the aim of improving their nutritional value and reducing waste in the coffee industry. In this study, six different shortbread formulations were developed using various concentrations of SCG powder (ranging from 0 to 10%). The samples were subjected to physical, sensory, proximate, and chemical analyses to assess their storage quality, physicochemical properties, and sensory acceptability. The results showed that the SCG-containing shortbread had higher moisture, protein, ash, fibre, total phenolic content, and antioxidant activity than the control sample, with the 10% SCG shortbread proving to be the most desirable in terms of aroma and hardness. Overall, this study highlights the potential of SCG as a valuable source of bioactive compounds in innovative cookies, offering opportunities for the utilization of industrial by-products, reducing waste, and improving nutritional properties. |
| first_indexed | 2024-03-08T22:55:23Z |
| format | Article |
| id | doaj.art-4ddf34fe5c12492f967c0e67204569f2 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-03-08T22:55:23Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-4ddf34fe5c12492f967c0e67204569f22023-12-16T06:10:03ZengElsevierFuture Foods2666-83352023-12-018100245Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptanceH.Y. Koay0A.T. Azman1Z. Mohd Zin2K.L. Portman3M. Hasmadi4N.D. Rusli5O. Aidat6M.K. Zainol7Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Mengabang Telipot, Kuala Nerus, Terengganu 21030, MalaysiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Mengabang Telipot, Kuala Nerus, Terengganu 21030, MalaysiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Mengabang Telipot, Kuala Nerus, Terengganu 21030, MalaysiaStratford School, Stratford-upon-Avon, Warwickshire CV37 9DH, United KingdomFaculty of Food Science and Nutrition, University Malaysia Sabah, Kota Kinabalu, Sabah 88400, MalaysiaFaculty of Agro Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia; Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan, Jeli, Kelantan, MalaysiaFood Technology and Nutrition Laboratory, Abdelhamid Ibn Badis University, Mostaganem, AlgeriaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Mengabang Telipot, Kuala Nerus, Terengganu 21030, Malaysia; Corresponding author.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 underutilized potential of spent coffee grounds (SCG) as a functional ingredient in shortbread biscuits, with the aim of improving their nutritional value and reducing waste in the coffee industry. In this study, six different shortbread formulations were developed using various concentrations of SCG powder (ranging from 0 to 10%). The samples were subjected to physical, sensory, proximate, and chemical analyses to assess their storage quality, physicochemical properties, and sensory acceptability. The results showed that the SCG-containing shortbread had higher moisture, protein, ash, fibre, total phenolic content, and antioxidant activity than the control sample, with the 10% SCG shortbread proving to be the most desirable in terms of aroma and hardness. Overall, this study highlights the potential of SCG as a valuable source of bioactive compounds in innovative cookies, offering opportunities for the utilization of industrial by-products, reducing waste, and improving nutritional properties.http://www.sciencedirect.com/science/article/pii/S266683352300031XSpent coffee grounds (SCG)Shortbread biscuitsFunctional ingredientsNutritional properties |
| spellingShingle | H.Y. Koay A.T. Azman Z. Mohd Zin K.L. Portman M. Hasmadi N.D. Rusli O. Aidat M.K. Zainol Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance Future Foods Spent coffee grounds (SCG) Shortbread biscuits Functional ingredients Nutritional properties |
| title | Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance |
| title_full | Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance |
| title_fullStr | Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance |
| title_full_unstemmed | Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance |
| title_short | Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance |
| title_sort | assessing the impact of spent coffee ground scg concentrations on shortbread a study of physicochemical attributes and sensory acceptance |
| topic | Spent coffee grounds (SCG) Shortbread biscuits Functional ingredients Nutritional properties |
| url | http://www.sciencedirect.com/science/article/pii/S266683352300031X |
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