Use of wheat flour and spent coffee grounds in the production of cookies with high fiber and antioxidant content: Effects of spent coffee grounds ratio on the product quality

Abstract

Spent coffee ground (SCG) is the main by-product of the instant coffee industry. In this study, wheat flour and dried SCG powder were used in the production of cookies with high fiber and antioxidant content. The objective of the study was to evaluate the effects of SCG ratio in the cookie formulation on nutritional quality, physical properties and sensory overall acceptability of the product. SCG is a rich source of dietary fiber. In 100 g dry weight of SCG, the total fiber and phenolic contents were 76.6 ± 0.58% and 3828±12 mg GAE/100g dry basis, respectively. When the SCG ratio increased from 0 to 0.25 of the composite flour weight, the dough had increased hardness and reduced adhesiveness, cohesiveness and springiness. An increase in the SCG ratio in the cookie formulation also decreased the diameter and thickness of the product but enhanced its hardness. Cookie samples supplemented with SCG had higher dietary fiber and phenolic content as well as a higher antioxidant activity than the control sample. Cookie samples were considered as high fiber food when the SCG ratio was 0.1 or higher. The use of SCG reduced the overall acceptability of cookies. When the ratio of SGC powder varied from 0.1 to 0.2, a sensory score of the obtained cookies was acceptable.

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

“…Previous studies attributed the antioxidant capacities of coffee and tea to their phenolic contents. ,, Our findings indicate that the residual phenolic compounds in spent tea or coffee could survive the heat treatment, thus exhibiting antiradical activity in cake samples fortified with STP or SCP. Previous reports showed similarities with our findings, where various bakery goods fortified with raw tea or coffee powders, their extracts, or their spent forms presented higher antioxidant activities compared to the controls. ,,− …”

“…Spent coffee powder had a total phenolic content that was 23.5 times higher than wheat flour . In addition, the spent coffee powder had the highest total phenolic content.…”

“…60 Spent coffee powder had a total phenolic content that was 23.5 times higher than wheat flour. 63 In addition, the spent coffee powder had the highest total phenolic content. All the bread and bakery products fortified with spent coffee powder had higher total phenolic content as compared with 100% wheat-based bread.…”

Comparison of the Effects of Jackfruit Seed Flour and Jackfruit Seed Starch in the Cookie Manufacturing Process

“…A study by Antonios et al, (2017) investigating the effect of substituting rye flour in cookies at ratios of 10%, 20%, 30%, and 40% showed that higher rye flour substitution led to an increasing trend in TPC, peaking at 53 mgGAE/100 g DM at a 40% substitution ratio [39]. Similarly, Tran et al, (2021) indicated that gradually adding 5-25% coffee grounds to cookie products resulted in a progressive increase in TPC from 204 mgGAE/100 g DM to 678 mgGAE/100 g DM [40]. In contrast, Chinedum et al, (2014) recorded that as the replacement ratio of tapioca flour increased from 10% to 40%, the TPC in bread decreased from 16.35 mgGAE/100 g DM to 3.37 mgGAE/100 g DM [41].…”

“…The changes in DPPH radical scavenging activity due to the addition of JSF and JSS were related to the TPC in cookies [42]. A study by Tran et al, (2021) reported that DPPH radical scavenging activity increased gradually from 140 mgAAE/100 g DM to 3813 mgAAE/100 g DM when the addition rate of 5-25% coffee grounds to cookie products was increased [40]. These findings were similar to the results obtained by Antonios et al, (2017), where the DPPH radical scavenging activity increased from 17.55 mgAAE/100 g DM to 24.68 mgAAE/100 g DM with an increase in the rye replacement ratio from 10% to 40% [39].…”