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Spent coffee grounds (SCG) still contain valuable compounds such as oil that could be used as a butter substitute in bakery products. Therefore, coffee oil was added in cookies to replace 10–30% of butter and evaluated for its impact on the rheological properties of the dough prior to determining cookie qualities. The coffee oil maintained most of the good qualities of cookies. The total phenolic content and antioxidant properties increased; however, the hardness of cookies decreased when butter was substituted with higher amounts of coffee oil. The substitution of butter with coffee oil did not distinctly affect Fourier‐transformed infrared profile of cookies. The 20% level of coffee oil substitute for butter in the cookies was readily accepted by the panelists. Thus, coffee oil can be used as an alternative to butter as an ingredient in healthier cookie products as well as utilizing a waste product for food industry. Novelty Impact Statement The addition of 20% coffee oil to substitute butter showed high antioxidant and soften texture of cookies with desirable acceptability. Coffee oil from SCG showed higher total phenolic content and antioxidant activity. Therefore, the alternative waste valorization of coffee oil can be exploited as novel healthy bakery products.

Sericin hydrolysis methods and the application of sericin hydrolysate in sericin film.

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