What is it about?
This study explores what happens when part of the wheat flour in sweet biscuits is replaced with spent coffee grounds extract. Researchers analyzed how this substitution affects antioxidant activity, taste, texture, and color of the biscuits.
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Why is it important?
Spent coffee grounds are usually considered waste, but they contain valuable compounds with antioxidant properties. Using them in baked goods not only reduces food waste but also adds potential health benefits. This research shows how sustainable ingredients can improve everyday foods.
Perspectives
The findings highlight the potential of upcycling food by‑products into new recipes. Future studies could explore how coffee extracts influence other baked goods or how consumers respond to these sustainable innovations. It also points toward healthier, eco‑friendly alternatives in the food industry.
Meliza Rojas
Universidad Privada del Norte
Read the Original
This page is a summary of: Substitution of Wheat Flour for Spent Coffee Grounds Extract: Antioxidant Activity, Sensory Characteristics, and Color of Sweet Biscuits, January 2022, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions),
DOI: 10.18687/laccei2022.1.1.768.
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