Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Abstract

Spent coffee grounds (SCG) represent an environmental problem, although their composition makes them an interesting, re-valuable product to be incorporated in food. In this work, texture characteristics, proximate composition, total phenolic compounds (TPCs) content, and antioxidant activity were evaluated in cookies added with SCG (0.0, 10.0, 17.5 and 25.0 g/100 g). Intensity of specific sensory characteristics in cookies added with SCG was evaluated by 131 consumers using the just-about-right scale. Texture characteristics were not affected by SCG content. Crude fiber, fat, ash and TPC content increased with the increment of SCG in cookies (p < .01). All the cookies added with SCG were pleasant for consumers, although cookies with 17.5 g SCG /100 g were preferred (p < .05). Intensity of coffee flavor and granulosity seemed to determine its acceptance. Adding 17.5 and 25.0 g SCG/100 g in cookies allows to obtain a product acceptable for consumers, considered as dietary fiber source. Practical applications Spent coffee grounds (SCG) are considered an underutilized by-product by its high content of fiber and presence of antioxidant compounds. During development of functional foods, it is recommendable that the product shows an attractive composition, but also enjoyable sensory characteristics, which make it acceptable for consumers. Inclusion of SCG in cookies is a viable alternative for adding value to this by-product, reducing waste, and, at the same time, obtaining an interesting, functional food.