Abstract
Spent coffee grounds (coffee sludge) is the most common recycled material obtained in the production of instant coffee. Thus, about 6 million tons of coffee sludge are generated annually. The purpose of this study was to evaluate the use of coffee sludge as an innovative functional food ingredient in flour confectionery products and to study the effect of coffee sludge and its chemical components on sensory properties, volatile components and rheological properties of the final product. Spent coffee grounds contain significant amounts of insoluble dietary fiber, proteins, lipids, ash and lower glycemic sugars. Mixing wheat flour with coffee sludge did not affect significantly the rheological properties of the dough and overall acceptability of the final product. Thus, the obtained biscuits can be recommended for patients with diseases associated with obesity and diabetes, as well as for people who prefer low-calorie foods.
Highlights
Spent coffee grounds is the most common recycled material obtained in the production of instant coffee
Spent coffee grounds is the most common residue, which makes up 45% during the processing of coffee beans, obtained during the treatment of coffee beans with hot water or steam for the instant coffee preparation
Polysaccharides constitute the other carbohydrate resource found in coffee sludge (13.1 %), while free glucose is found in negligible concentrations (0.04 g/100 g coffee sludge), which means the lower glycemic index of sugars
Summary
Spent coffee grounds (coffee sludge) is the most common recycled material obtained in the production of instant coffee. Moisture Protein Fat Carbohydrates, including Dietary fiber Ash raw materials Wheat flour Coffee sludge
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