Spent coffee grounds (SCGs) are the by-products of the brewing process. There are financial and environmental consequences associated with the production of millions of tons of SCG every year. This research explores the possibility of using SCGs, a significant by-product of the coffee industry, as a useful component in cookie recipes. This study is aimed at evaluating the effects of different SCG inclusion levels (0%, 5%, 10%, and 15%) on the physicochemical, antioxidant, sensory, and volatile characteristics of cookies. The findings demonstrated that SCG-enriched cookies, especially those with a 5%–10% inclusion rate, retained acceptable sensory attributes while demonstrating increased dietary fiber and antioxidant activity. However, greater inclusion levels of SCG (15%) negatively impacted taste and texture. Electronic nose revealed that when the amount of SCG increased, there were discernible changes in the volatile profiles. Our research revealed that when the amount of SCG in baked cookies increased, the L∗ and b∗ values gradually and significantly decreased. SCG offers a promising sustainable alternative for functional cookies, with an optimal inclusion level of 5% for broad consumer acceptability. Particle size and encapsulation process improvement should be investigated in future studies to enhance antioxidant stability and sensory acceptance.

Title

Journal of Food Processing and Preservation

Publisher

WILEY

Publisher Country

United States of America

Indexing

Thomson Reuters

Impact Factor

2.5

Publication Type

Both (Printed and Online)

Volume

--

Year

2025

Pages

13