Valorization of Spent Coffee Grounds in Chocolate Chip Cookies: Effects on Nutritional, Antioxidant and Quality Characteristics

Öz

Coffee is one of the most consumed beverages in the world and also one of the largest sources of waste generated in the food industry. The coffee grounds, which are nutrient-rich, are often discarded as waste after coffee brewing. Thus, reusing coffee grounds in food production not only helps reduce overall waste but also enables the utilization of their nutritional content. The objective of this study was to evaluate the effects of spent coffee grounds (SCG) on the physicochemical, antioxidant, textural, and sensory properties of chocolate chip cookies. Two substitution levels, 12.5% and 25%, were used. Cookie samples were analyzed for total dietary fiber (TDF), total phenolic content (TPC), antioxidant activity, spread ratio, texture, and sensory properties. The results indicated that cookies containing SCG showed significantly higher TPC, antioxidant activity, and TDF than the control cookies (p < 0.05). TDF of the 25% SCG sample was determined as 6.10%, while TPC and DPPH radical scavenging activity were found to be 3.29 mg GAE/g and 65.41%, respectively. The 25% SCG sample also met the EU criteria for a high-fiber product. The incorporation of SCG into the chocolate chip cookies resulted in a darker color due to the brown coloration of coffee waste, but it had no effect on the spread ratio of the cookies. SCG incorporation reduced cookie hardness. The addition of SCG to the cookies imparted a unique coffee flavor and aroma, which consumers found acceptable.

Anahtar Kelimeler

• Spent coffee grounds
• antioxidant activity
• sensory analysis
• dietary fiber
• waste valorization

Teşekkür

The authors thank Elvide Demircan and Melis Tüysüz for their contributions to this study.

Kahve Telvesinin Damla Çikolatalı Kurabiyelerde Değerlendirilmesi: Besinsel, Antioksidan ve Kalite Özellikleri Üzerine Etkileri

Öz

Kahve, dünyada en çok tüketilen içeceklerden biri olup aynı zamanda gıda endüstrisinde oluşan en büyük atık kaynaklarından biridir. Besin açısından zengin olan kahve telvesi, kahve demleme işlemi sonrasında genellikle atık olarak uzaklaştırılmaktadır. Bu nedenle, kahve telvesinin gıda üretiminde yeniden kullanılması yalnızca toplam atığın azaltılmasına yardımcı olmakla kalmamakta, aynı zamanda içerdiği besinsel bileşenlerin değerlendirilmesini de sağlamaktadır. Bu çalışmanın amacı, kullanılmış kahve telvesinin (SCG) damla çikolatalı kurabiyelerin fizikokimyasal, antioksidan, tekstürel ve duyusal özellikleri üzerindeki etkilerini değerlendirmektir. Çalışmada %12,5 ve %25 olmak üzere iki farklı ikame düzeyi kullanılmıştır. SCG ile zenginleştirilen kurabiyeler; toplam diyet lifi (TDF), toplam fenolik içerik (TPC), antioksidan aktivite, yayılma oranı, tekstür ve duyusal özellikler açısından analiz edilmiştir. Sonuçlar, SCG ilavesiyle üretilen kurabiyelerin kontrol örneklerine kıyasla önemli düzeyde daha yüksek TPC, antioksidan aktivite ve TDF değerlerine sahip olduğunu göstermiştir (p < 0,05). %25 SCG içeren örneğin TDF değeri %6,10 olarak belirlenirken, TPC ve DPPH radikal süpürme aktivitesi sırasıyla 3,29 mg GAE/g ve %65,41 olarak bulunmuştur. %25 SCG içeren örnek, Avrupa Birliği’nin yüksek lifli ürün kriterlerini de karşılamıştır. SCG’nin damla çikolatalı kurabiyelere ilavesi, kahve atıklarının kahverengi renginden dolayı daha koyu kahverengi bir renk oluşmasına neden olmuş, ancak kurabiyelerin yayılma oranı üzerinde herhangi bir etkisi olmamıştır. SCG ilavesi kurabiye sertliğini azaltmıştır. Kurabiyelere SCG ilavesi, tüketiciler tarafından kabul edilebilir bulunan özgün bir kahve tadı ve aromasının oluşmasını sağlamıştır.

Anahtar Kelimeler

• Kahve telvesi
• antioksidan aktivite
• duyusal analiz
• diyet lifi
• atık değerlendirme

Teşekkür

Çalışmaya katkı sağlayan Elvide Demircan ve Melis Tüysüz’e teşekkür ederiz.

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