From Waste to Taste: Developing Upcycled Coffee Ground Cookies for Sustainable Consumption
DOI:
https://doi.org/10.11594/ijmaber.06.02.29Keywords:
Cookies, Nutritional Analysis, Product Development, Upcycled Coffee GroundAbstract
This study evaluated the acceptability of upcycled coffee ground cookies by analyzing their sensory attributes—appearance, aroma, texture, taste, and overall acceptability—across four different treat-ments. The experiment aimed to determine consumer preferences for these cookies, with each treatment containing a different percentage of coffee grounds, ranging from 100% in treatment 1 to 25% in treatment 4. The accepted treatment 2 (75%) was subjected to nutri-tional analysis. While the characteristics of the cookies differed, each had a consistent diameter of 8 cm. The sensory evaluation revealed that the treatment with 75% coffee grounds received the highest rat-ings across all categories, indicating that consumers found it particu-larly acceptable in terms of appearance, aroma, texture, and taste. Meanwhile, traditional butter cookies also received high ratings, re-flecting strong consumer preference. However, no significant correla-tion was observed between the sensory ratings of the butter cookies and the upcycled coffee ground cookies, suggesting that consumers perceived these as distinct products. Preference for one did not influ-ence perceptions of the other. The study concludes that offering a va-riety of products with different concentrations of upcycled coffee grounds and flavor profiles can effectively cater to the diverse tastes of consumers. Additionally, the recommended serving size is two cookies, totaling 24 grams.
Downloads
References
Arisgado, E. C. (2021). Acceptability of ginger chips, turmeric chips, and ginger-turmeric chips [Nueva Vizcaya State Uni-versity-Bambang Campus].
Bagrat Khashpakyants, I. K. (2021). Coffee sludge as new food ingredient. https://www.
Bevilacqua, E., Cruzat, V., Singh, I., Rose'Meyer, R. B., Panchal, S. K., & Brown, L. (2023). The potential of spent coffee grounds in functional food development. Nutrition and Public Health, 15(4), 994. https://doi.org/10.3390/nu15040994
Bezerra, T. S., Lima, S. M., & Costa, A. P. (2018). Incorporation of spent coffee grounds in cookies: Effects on texture and structural properties. Journal of Culi-nary Science & Technology, 16(5), 410-421.
Bhandari, P. (2023). Correlational research: When & how to use. https://www.scribbr.com/
Bhasin, H. (2023). Observation method in re-search (definition & types). https://www.marketing91.com/observation-method/
Bhatt, S., Lee, J., Deutsch, J., Ayaz, H., Fulton, B., & Suri, R. (2018). From food waste to value-added surplus products (VASP): Consumer acceptance of a novel food product category. Journal of Consumer Behaviour, 17(1), 57-63. https://doi.org/10.1002/cb.1689
Boyles, M. (2022). Innovation in business: What it is & why it's so important. https://online.hbs.edu/blog/
Braak, R. v. (2015). Ink made out of coffee grounds. https://www.blokboek.com/
Campos de Bomfim, A. S., de Oliveira, D. M., Walling, E., Babin, A., Hersant, G., Vaneeckhaute, C., Dumont, M.-J., & Ro-drigue, D. (2022). Spent coffee grounds characterization and reuse in composting and soil amendment. Waste, 1(1), 2-20. https://doi.org/10.3390/waste1010002
Castro, J. M., Souza, L. M., & Silva, E. L. (2020). Spent coffee grounds as a functional in-gredient in cookies: Effects on texture and sensory properties. Food Science and Technology International, 26(3), 221-230.
Cavalcanti, R. N., Ribeiro, L. D., Almeida, A. L., Santos, D. M., Silva, R. M., Souza, T. L., & Costa, E. A. (2021). Utilization of spent coffee grounds in food products: A re-view on their functional properties and technological applications. Food Science and Technology Research, 27(4), 567-578. https://doi.org/10.1111/fst.13279
Cavanagh, Q., Brooks, M. S.-L., & Rupasinghe, H. P. V. (2023). Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects. Future Foods, 8, 100255. https://doi.org/10.1016/j.fufo.2023.100255
Chin, W., Tan, J., & Ibrahim, H. (2020). Effect of spent coffee grounds on the sensory and nutritional quality of baked goods. Inter-national Journal of Food Science and Technology, 55(2), 417-426. https://doi.org/10.1111/ijfs.14420
Coderoni, S., & Perito, M. A. (2020). Sustaina-ble consumption in the circular economy: An analysis of consumers’ purchase in-tentions for waste-to-value food. Journal of Cleaner Production, 252, 119870. https://doi.org/10.1016/j.jclepro.2019.119870
Delarue, J., Lawlor, B., Rogeaux, M., & Köster, E. P. (2015). Rapid sensory profiling techniques. In Woodhead Publishing Se-ries in Food Science, Technology and Nu-trition (pp. i-iii). Woodhead Publishing. https://doi.org/10.1016/B978-1-78242-248-8.50025-3
Dimitrova, M. (2019). Nutrition analysis tech-niques to determine the nutritional con-tent of food. https://www.azom.com/article.
Dr. Ruta Almedom, S. B. (2024). Nutritional values. https://codecheckapp.com/
Ellen MacArthur Foundation. (2020). What is circular economy? https://www.ellenmacarthurfoundation.org/topics/circular-economy-introduction/overview
Emily Wikes, J. f. (2023). Observational re-search: Definition, methods & techniques. https://study.com/academy/lesson/observational-research-in-marketing-definition-methods-techniques.html
European Parliament. (2023). Circular econo-my: Definition, importance and benefits. https://www.europarl.europa.eu/topic/en/article.
Everitt, M. (2018). Hedonic scales. Meat Sci-ence. https://www.sciencedirect.com/
Ferreira, M., Pinto, A., & Pereira, J. (2020). Sensory and nutritional properties of cookies containing different percentages of spent coffee grounds. Food Chemistry, 327, 127112. https://doi.org/10.1016/j.foodchem.2020.127112
Forde, C. G., & de Graaf, K. (2022). Influence of sensory properties in moderating eating behaviors and food intake. Frontiers in Nutrition, 9, 841444. https://doi.org/10.3389/fnut.2022.841444
Franca, A. S., & Oliveira, L. S. (2022). Potential uses of spent coffee grounds in the food industry. Foods, 11(14), 2064. https://doi.org/10.3390/foods11142064
Gastaldello, G. (2021). The new product devel-opment process: Stages and expert tips. https://maze.co/collections/
George May, J. F. (2021). Breaking new grounds for coffee. Food Science and Technology, 28–31. https://ifst.onlinelibrary.wiley.com/doi/10.1002/fsat.3502_8.x
Gomez, A., Ramirez, A., & Torres, V. (2022). Sustainability and sensory acceptance of
upcycled coffee grounds in cookies.
Sustainability in Food and Agriculture, 14(7), 1325-1332.
Grasso, S., & Asioli, D. (2020). Consumer pref-erences for upcycled ingredients: A case study with biscuits. Food Quality and Preference, 84, 103951. https://doi.org/10.1016/j.foodqual.2020.103951
Gurbuz, E. (2018). Theory of new product de-velopment and its applications. https://www.intechopen.com/chapters/59751
Iriondo-DeHond, A., Rios, M. B., Herrera, T., Rodriguez-Bertos, A., Nuñez, F., San An-dres, M. I., Sanchez-Fortun, S., & Del Cas-tillo, M. D. (2019). Coffee silverskin ex-tract: Nutritional value, safety and effect on key biological functions. Nutrients, 11(11), 2693. https://doi.org/10.3390/nu11112693
Kaffeeform. (2024). Coffee grounds in a new shape. https://www.kaffeeform.com/de/
Kanniah, J. C. (2020). What happens to coffee grounds after they're used?
Karim, S., Morshed, M. M., Hossain, A., Islam, T., Hasan, K. M. M., Hasan, M. M., Mollik, M. R., Saifullah, K. M., Hossain, M. A., & Ajam, M. A. (2014). Experimental method of research [SlideShare]. https://www.slideshare.net/slideshow/experimental-38497054/38497054
Katayama, A. (2022). Recycled coffee grounds with zero impact: Japanese koji turns waste into coffee bars at low cost. Forbes. https://www.forbes.com/sites/2022/03/28
Kavina, P. (2022). Clothing made from coffee grounds. Coalatree. https://coalatree.com/blogs/
Klein, A. (2023). Recycled coffee grounds can be used to make stronger concrete. New Scientist. https://www.newscientist.com/article/2388570
Klingel, T., Kremer, J. I., Gottstein, V., Rajcic de Rezende, T., Schwarz, S., & Lachenmeier, D. W. (2020). A review of coffee by-products including leaf, flower, cherry, husk, silver skin, and spent grounds as novel foods within the European Union. Foods, 9(5), 665. https://doi.org/10.3390/foods9050665
Kyllianinen, J. (2019). The importance of inno-vation—What does it mean for business-es and our society? Viima. https://www.viima.com/blog/
Lachenmeier, D. W., Rajcic de Rezende, T., & Schwarz, S. (2021). An update on sustain-able valorization of coffee by-products as novel foods within the European Union. Biology and Life Sciences Forum, 6(1), 37. https://doi.org/10.3390/Foods2021-10969
Laerd Statistics. (2018). Pearson's product-moment correlation using SPSS Statistics. https://statistics.laerd.com/spss-tutorials/
Laubert, F., Martínez, M., Martins, D., & Viera, M. (2022). Spent coffee grounds valoriza-tion in a bio-refinery context to obtain valuable products using different extrac-tion approaches and solvents. Plants, 12(1), 30. https://www.mdpi.com/2233-7747/12/1/30
Lee, T., Chen, S., & Wang, H. (2023). Value-added products from coffee waste: A re-view. Molecules, 28(8), 3562. https://www.mdpi.com/1420-3049/28/8/3562
Lima, G., Sampaio, L., & Ribeiro, M. (2023). Color and texture changes in bakery products with the incorporation of spent coffee grounds. Food Research Interna-tional, 114(6), 132-141. https://doi.org/10.1016/j.foodres.2023.108193
Lima, R. R., Fernandes, L. L., & Silva, J. S. (2020). Consumer acceptability of cook-ies made with upcycled spent coffee grounds. Food Research International, 136, 109416. https://doi.org/10.1016/j.foodres.2020.109416
Liu, B. (2024). Product development processes and their importance. MIT DSpace. https://dspace.mit.edu/bitstream/
Maina, J. W. (2018). Analysis of the factors that determine food. The Pharma Innovation, 253–254.
Mármol, I., Rodríguez, A., & Soto, A. (2021). Impact of spent coffee grounds on the texture and sensory characteristics of cookies. Food Research International, 140, 109854. https://doi.org/10.1016/j.foodres.2020.109854
Martinez-Saez, N., García, A. T., Pérez, I. D., Rebollo-Hernanz, M., Mesías, M., Morales, F. J., Martín-Cabrejas, M. A., & Del Cas-tillo, M. D. (2017). Use of spent coffee grounds as food ingredient in bakery products. Food Chemistry, 216, 114–122. https://doi.org/10.1016/j.foodchem.2016.07.173
Material District. (2024). A flower pot made of coffee grounds. https://materialdistrict.com/article/
May, G., & Folkerts, J. (2021). Breaking new grounds for coffee. Food Science an Technology. https://doi.org/10.1002/fsat.3502_8.x
McDonnell, K. (2023). 16 creative ways to use old coffee grounds.
Moreno, J. F., Sánchez, M. D., & Rodríguez, E. (2019). Effect of spent coffee grounds on the sensory characteristics of cookies and baked goods. Journal of Food Science, 84(3), 548–556. https://doi.org/10.1111/1750-3841.14458
Moreno, J., Cozzano, S., Pérez, A. M., Arcia, P., & Curutchet, A. (2019). Coffee pulp waste as a functional ingredient: Effect on salty cookies quality. Journal of Food and Nu-trition Research, 7(9), 632–638. https://doi.org/10.12691/jfnr-7-9-2
Oliveira, A. S. (2022). Potential uses of spent coffee grounds in the food industry. Na-tional Library of Medicine. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9316316/
Pereira, L. D., Silva, M. J., & Costa, S. L. (2021). Acceptability and sensory evaluation of cookies formulated with upcycled coffee grounds. Journal of Food Science and Technology, 58(10), 3962–3971. https://doi.org/10.1007/s13197-020-04748-
Pérez-Burillo, S., Cervera-Mata, A., Fernández-Arteaga, A., Pastoriza, S., Rufián-Henares, J. Á., & Delgado, G. (2022). Why should we be concerned with the use of spent coffee grounds as an organic amendment of soils? A narrative review. Agronomy, 12(11), 2771. https://doi.org/10.3390/agronomy12112771
Perfect Daily Grind. (2020). What happens to coffee grounds after they're used? https://perfectdailygrind.com/2020/09/what-happens-to-coffee-grounds-after-theyre-used/
Recycle Max. (2016). Fabula organic pencil. https://pencils.com/products/fabula-organic-pencil
Rosa, L., Oliveira, M., & Silva, P. (2021). The impact of coffee by-products on the tex-ture and nutritional quality of cookies. Food Quality and Preference, 87, 104053. https://doi.org/10.1016/j.foodqual.2020.104053
Sarria, B. (2022). Potential uses of spent coffee grounds in the food industry. National Li-brary of Medicine.
SemperGreenWall. (2024). What is cradle to cradle? https://sempergreenwall.com/faq/what-is-cradle-to-cradle/
Shewry, P. R. (2010). Book review: Principles of cereal science and technology. Journal of Cereal Science, 51, 415. https://doi.org/10.1016/j.jcs.2010.01.001
Simões, M., Silva, A., & Costa, L. (2022). Senso-ry characteristics and consumer ac-ceptance of cookies formulated with spent coffee grounds. Journal of Food Science, 87(5), 1534–1543. https://doi.org/10.1111/1750-3841.16862
Simons, J., & Hall, T. (2018). Analysis of the factors that determine food acceptability. The Pharma Innovation Journal, 7(5), 253–257. https://www.thepharmajournal.com/archives/2018/vol7issue5/PartD/7-4-84-339.pdf
Sims, M. (2017). This bedding is made from coffee grounds. Yahoo! Finance. https://uk.finance.yahoo.com/news/
Świąder, K., Florowska, A., Konisiewicz, Z., & Chen, Y.-P. (2020). Functional tea-infused set yoghurt development by evaluation of sensory quality and textural properties. Foods, 9(12), 1848. https://doi.org/10.3390/foods9121848
Sofía Torres-Valenzuela, L., Andrea Serna-Jiménez, J., & Martínez, K. (2020). Coffee by-products: Nowadays and perspectives. IntechOpen. https://doi.org/10.5772/intechopen.89508
Świąder, K., & Marczewska, M. (2021). Trends of using sensory evaluation in new prod-uct development in the food industry in countries that belong to the EIT regional innovation scheme. Foods (Basel, Swit-zerland), 10(2), 446. https://doi.org/10.3390/foods10020446
United Nations. (2015). Transforming our world: The 2030 agenda for sustainable development. https://sdgs.un.org/2030agenda
United Nations Industrial Development Organ-ization. (2017). Resource efficient and cleaner production (RECP): Circular economy and sustainable development. UNIDO.
Westling, E. (2023). Valorising spent coffee grounds. KTH Royal Institute of Technol-ogy, 1.
Winger, G. R. (2024). Food product innovation. Agricultural and Food Engineering Work-ing Document.
You Matter. (2019). Upcycling definition. https://youmatter.world/en/
Zhang, L., Wang, Y., & Li, X. (2019). Exploring the incorporation of spent coffee grounds in bakery products: Sensory and consum-er acceptance. International Journal of Food Science & Technology, 54(2), 635–642. https://doi.org/10.1111/ijfs.13931
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See the Effect of Open Access).
