Incorporation of spent coffee grounds in muffins: A promising industrial application

Daiane Bonizioli Benincá; Laísa Bernabé do Carmo; Mariana Grancieri; Lara Louzada Aguiar; Tarcísio Lima Filho; André Gustavo Vasconcelos Costa; Daniela da Silva Oliveira; Sérgio Henriques Saraiva; Pollyanna Ibrahim Silva

Food Chemistry Advances (Dec 2023)

Incorporation of spent coffee grounds in muffins: A promising industrial application

Daiane Bonizioli Benincá,
Laísa Bernabé do Carmo,
Mariana Grancieri,
Lara Louzada Aguiar,
Tarcísio Lima Filho,
André Gustavo Vasconcelos Costa,
Daniela da Silva Oliveira,
Sérgio Henriques Saraiva,
Pollyanna Ibrahim Silva

Affiliations

Daiane Bonizioli Benincá: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
Laísa Bernabé do Carmo: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
Mariana Grancieri: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil; Centre of Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
Lara Louzada Aguiar: Centre of Agricultural and Engineering Sciences, Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
Tarcísio Lima Filho: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil; Centre of Agricultural and Engineering Sciences, Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
André Gustavo Vasconcelos Costa: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil; Centre of Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
Daniela da Silva Oliveira: Centre of Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
Sérgio Henriques Saraiva: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil; Centre of Agricultural and Engineering Sciences, Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
Pollyanna Ibrahim Silva: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil; Centre of Agricultural and Engineering Sciences, Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil; Corresponding author at: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil.

Journal volume & issue: Vol. 3
p. 100329

Abstract

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Spent coffee grounds (SCG) constitute the main residue generated in the coffee-based food industry and exhibit potential use as sources of antioxidants. The aim of this work was to investigate the effects of light and dark roasting on the properties of SCG and its use in muffin production. Phenolics, antioxidant activity, caffeine, trigonelline, and chlorogenic acid were higher in SCG produced by light roasting; thus, this sample was selected for use as an ingredient in the production of muffins. The compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT) of muffins added by SCG were evaluated for the first time for this food waste. SCG addition from 1.72% resulted in a CAT and a SCG addition from 85.82% in an HRT. The use of SCG in muffins is feasible; however, it is recommended that the maximum amount added is close to that corresponding to CAT to reduce the likelihood of product rejection.

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

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