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
Abstract
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.