Abstract
Spent coffee grounds (SCG) are the primary by-product of coffee production which still contains functional properties with high natural antioxidant components. It can be extracted using ultrasonic-assisted techniques and then integrated into baking products such as cookies. This research is aimed to measure the physicochemical and sensory acceptability of cookies incorporated with SCG extract. Extraction of SCG was done using water through ultrasonic extraction following incorporated SCG water extract into cookies. Six different formulations were developed using different amount of SCG extract (A-control 0%, B-0.27%, C-0.52%, D-0.80%, E-1.07% and F-1.33%). Physicochemical properties (antioxidant properties, colour profile, texture, moisture, sugar, fat, protein, ash, calorie and texture profile) and the sensory acceptability of SCG extract cookies was observed. Total phenolic content (TPC) was used to quantify the antioxidant content while the antioxidant activity was measured using 2,2-diphenyl-2-picrylydrazyl radical scavenging activity assay (DPPH) and ferric reducing antioxidant power (FRAP) assays. Results show that decreasing in lightness (L*) and yellowness (b*) with the increasing percentage of SCG extract were observed. In contrast with L* and a* value, the b* value of cookies was increased with the increasing percentage of SCG extract. Formulation E (1.07% SCG extract) showed the highest percentage in almost all proximate analysis such as 6.49±0.39 moisture, 2.11±0.22 ash, 20.42±0.74 crude fat, 8.13±0.05 crude protein and 4.37±0.04 crude fibre content. The highest amount of antioxidant content was depicted by the formulation D cookie (1.72±0.04 mg GAE/g). The best antioxidative activity was found in formulation E (7.80±0.27 DPPH inhibition and 0.02 abs by FRAP analysis). Sensory acceptance revealed that formulation E (1.33%) cookies were more accepted by the panellists. It is interesting to note that SCG can serve as one of the ingredients for cookie production that showed significant effects on the physicochemical and organoleptic properties of the final products.
Highlights
Global coffee production has increased by 6% since 2010 and a total of 9.6 million tons of coffee bags were made in 2019 (ICO, 2020)
The variety of weight for all the formulation may be due to an increasing percentage of Spent coffee grounds (SCG) extract incorporated and the shaping technique of cookie with cutting the dough before baking
Petrovic et al (2016) observed that the addition of cherry pomace extract resulted in cookies with the weight that was significantly different from that of the control cookie
Summary
Global coffee production has increased by 6% since 2010 and a total of 9.6 million tons of coffee bags were made in 2019 (ICO, 2020). The increase in the amount of coffee brewing, the amount of coffee spent, hereinafter referred to as Spent Coffee Ground (SCG), has increased . SCG is one of the most abundant by-products produced by the food industry worldwide (López-Barrera et al, 2016). Such biomass residues are greatly underutilized, even though they are generated in increasingly larger amounts, with most of the residues being discarded in landfills or used, albeit to a very small extent, in composting (Liu and Price, 2011; Valipour, 2015). SCG is regarded as a good raw product for the recovery of bioactive compounds. The need for an effective extraction method for extracting spent coffee ground to be applied to bakery products
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