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Abstract
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.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
How to Cite
Peralta, K. A., Nebrida, J. M., Agcaoili, C. A. S., De Jesus, J. A., Enrique, C.-J. G., & Nebrida, A. (2025). From Waste to Taste: Developing Upcycled Coffee Ground Cookies for Sustainable Consumption. International Journal of Multidisciplinary: Applied Business and Education Research, 6(2), 848-865. https://doi.org/10.11594/ijmaber.06.02.29
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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
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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
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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
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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
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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
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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
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