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.

Differences in sensitivity to 6-n-propylthiouracil (PROP) are associated with TAS2R38 genotypes. Those differences allow the classification in "nontasters" (NT), "tasters" (MT) and "supertasters" (ST), which have been related to differences in taste acuity and nutritional status, although there is controversy in the results obtained by different research groups. The aim of this study was to determine the frequencies of NT, MT and ST, TAS2R38 genotypes and to analyze its relationship with taste sensitivity, food consumption and anthropometric measures in healthy Mexican adults. Body Mass Index (BMI), Waist Circumference (WC), TAS2R38 genotype, detection thresholds for sucrose, capsaicin, PROP and linoleic acid as well as intensity perceived for sucrose, capsaicin and PROP suprathreshold solutions were performed in 76 Mexican adults. Food restriction was assessed and two sevenday food consumption records from 66 individuals were analyzed. The proportion of subjects with genotype AVI/AVI, and its associated phenotype NT, was close to 10%; the proportion of MT and ST was 54.6 and 31.8 respectively. Genotypes associated with ST were present in 38%, while those associated with MT accounted for 41% of the population. PROP sensitivity was associated with linoleic acid sensitivity, consumption of vegetables, grains and dairy foods. BMI and WC were negatively correlated to carbohydrate intake and linoleic acid detection threshold. PROP taster status and TAS2R38 genotypes were related. PROP and linoleic acid sensitivity influences food consumption in unrestrained eaters and could produce differences in long-term nutritional status.

Cajeta is a Mexican artisanal candy elaborated from goat milk. While it is popular among consumers, it is necessary to find alternative uses to improve access to stable and fair trade for producers. Therefore, the objective of this study was to develop a functional beverage using whey with different levels of inulin (4, 8 and 12%) as a prebiotic, guar gum (0.321, 0.625 and 1.25%) as a thickener and cajeta (20% v/v) as flavoring. Nine formulations were prepared, stored at 4 °C and analyzed on days 0, 7 and 14. The pH values were constant (5.9) in all formulations, while acidity exhibited changes on days 0 and 14. Flow properties of the beverages exhibited a non-Newtonian behavior and fitted best with the Power Law (PL). According to acceptance tests and a Check-All-That-Apply (CATA) questionnaire, it was possible to obtain a cajeta-flavored whey-beverage using lower concentrations of inulin and gum. The physicochemical characteristics provided by ingredients added in lower concentrations did not affect the organoleptic properties of the product, showed lower viscosity, and were highly accepted by most participants.

Tortilla chips made with mixtures of white sorghum and corn were compared with two commercial products made from corn to determine their physicochemical, sensory characteristics, and acceptance. A higher content of white sorghum generated products with dark‐red tones, but which were equally fracturable and exhibited the same hardness, when compared to commercial tortilla chips. The total phenolic content ranged from 50 to 75 mgGAE/100g, and the condensed tannins content was higher as the white sorghum content in products increased (559–1,100 µgCE/g), but there was no difference in the antioxidant activity (900–1,250 µMAEAA/g) among the products. Two groups of consumers who were identified rated commercial products best for overall liking, although Group 1 (n = 102 subjects) rated products made entirely with sorghum as second best, and Group 2 (n = 116 subjects) considered that treatment as the worst. The white sorghum content in products did not affect taste and aroma, but affected its appearance and acceptance for some consumers. Practical applications Tortilla chips are snacks that are widely consumed around the world. Developing foods with health potential to consumers are a current trend in the market. Sorghum grains contain compounds that could provide health benefits, although its tannins content could impart negative visual or astringent effects to products made from them. Tortilla chips made entirely with white sorghum contain a higher amount of condensed tannins than products made with corn, these modifies the appearance of chips affecting the liking of consumers. Despite this, a segment of consumers considered that those products were almost as good as commercial corn made tortilla chips.

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