Innovation Owner
Miss RINRADA ROIRAT
Student
Details
This research utilizes spent coffee grounds (SCGs), a byproduct of coffee brewing, as an ingredient in crackers to enhance nutritional value, specifically fiber and carbohydrate content. The resulting product received high hedonic scores from consumers, particularly coffee drinkers.
Spent coffee grounds (SCGs) are waste from coffee drink process, which are rich of a varieties of nutrients. This research applied SCGs as ingredient in cracker. The optimized formula and process are studied as well as addition of different levels of SCGs were studied. It was found that addition of SCGs in cracker had hedonic score in high level from panels, especially panels who drink coffee. Moreover, it was observed that SCGs could increase nutrients especially carbohydrate and fiber to the product.
Objective
The objectives are to study the effects of adding spent coffee grounds on cracker characteristics and to evaluate the nutritional value of the fortified product.
- To study the effect of adding spent coffee grounds on the characteristics of crackers containing spent coffee grounds.
- To examine the nutritional value of crackers fortified with nutrients from spent coffee grounds.