Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Nov 27

PMID 39593992

Authors

Mitra Ahanchi

Elizabeth Christie Sugianto

Amy Chau

Ali Khoddami

Affiliations

Soon will be listed here.

Abstract

Coffee is one of the most consumed and popular beverages worldwide, and it produces a significant quantity of waste. Spent coffee grounds (SCGs) are one of the major waste products that can be used as an ingredient for creating novel foods. Therefore, the effect of incorporating varying percentages of spent coffee grounds (SCGs) on the quality properties of bakery products and pasta is reviewed. Chemically, SCGs alter protein, fat, fiber, ash, and bioactive compound levels in bakery and pasta products, improving nutritional value and promoting health benefits. The impact of SCGs on the physical characteristics of baked goods depends on factors like SCG concentration and processing methods, which influence product texture and structure. Sensory properties are vital for consumer acceptance. SCGs can add unique flavors and colors to baked goods, but more attention is needed to optimize the SCGs' incorporation concentration for a better consumer appeal. In conclusion, integrating SCGs into bakery products and pasta offers nutritional enhancement, sustainability, and sensory improvement opportunities. Optimizing product quality allows manufacturers to leverage SCGs' potential in the food industry.

References

Klingel T, Kremer J, Gottstein V, Rajcic de Rezende T, Schwarz S, Lachenmeier D . A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union. Foods. 2020; 9(5). PMC: 7278860. DOI: 10.3390/foods9050665. View

Melini V, Melini F, Luziatelli F, Ruzzi M . Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products. Antioxidants (Basel). 2020; 9(12). PMC: 7761272. DOI: 10.3390/antiox9121216. View

Ahmed A, Alqahtani N, Ramadan K, Mohamed H, Mahmoud M, Elkatry H . The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification. ACS Omega. 2023; 8(37):33593-33609. PMC: 10515411. DOI: 10.1021/acsomega.3c03747. View

Martinez-Saez N, Tamargo Garcia A, Perez I, Rebollo-Hernanz M, Mesias M, Morales F . Use of spent coffee grounds as food ingredient in bakery products. Food Chem. 2016; 216:114-22. DOI: 10.1016/j.foodchem.2016.07.173. View

Lin S . Dietary fiber in bakery products: Source, processing, and function. Adv Food Nutr Res. 2022; 99:37-100. DOI: 10.1016/bs.afnr.2021.12.001. View

Ou J . Incorporation of polyphenols in baked products. Adv Food Nutr Res. 2021; 98:207-252. DOI: 10.1016/bs.afnr.2021.02.009. View

Sulieman A, Zhu K, Peng W, Hassan H, Obadi M, Siddeeg A . Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. Food Chem. 2018; 271:193-203. DOI: 10.1016/j.foodchem.2018.07.189. View

Nilusha R, Jayasinghe J, Perera O, Perera P . Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. Int J Food Sci. 2019; 2019:6750726. PMC: 6925700. DOI: 10.1155/2019/6750726. View

Rawangkan A, Siriphap A, Yosboonruang A, Kiddee A, Pook-In G, Saokaew S . Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant . Front Nutr. 2022; 9:865684. PMC: 9083461. DOI: 10.3389/fnut.2022.865684. View

10.

Franca A, Oliveira L . Potential Uses of Spent Coffee Grounds in the Food Industry. Foods. 2022; 11(14). PMC: 9316316. DOI: 10.3390/foods11142064. View

11.

Andrade C, Perestrelo R, Camara J . Bioactive Compounds and Antioxidant Activity from Spent Coffee Grounds as a Powerful Approach for Its Valorization. Molecules. 2022; 27(21). PMC: 9654447. DOI: 10.3390/molecules27217504. View

12.

Giuberti G, Rocchetti G, Sigolo S, Fortunati P, Lucini L, Gallo A . Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food Chem. 2017; 239:679-687. DOI: 10.1016/j.foodchem.2017.07.004. View

13.

Hussein A, Ali H, Bareh G, Farouk A . Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake. Pak J Biol Sci. 2020; 22(6):273-282. DOI: 10.3923/pjbs.2019.273.282. View

14.

Viegas C, Gomes B, Oliveira F, Dias M, Cervantes R, Pena P . Microbial Contamination in the Coffee Industry: An Occupational Menace besides a Food Safety Concern?. Int J Environ Res Public Health. 2022; 19(20). PMC: 9602572. DOI: 10.3390/ijerph192013488. View

15.

Siegwein A, Vodovotz Y, Fisher E . Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties. J Food Sci. 2011; 76(6):E422-8. DOI: 10.1111/j.1750-3841.2011.02241.x. View

16.

Castaldo L, Lombardi S, Gaspari A, Rubino M, Izzo L, Narvaez A . In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies. Foods. 2021; 10(8). PMC: 8391337. DOI: 10.3390/foods10081837. View

17.

Iriondo-DeHond A, Iriondo-DeHond M, Del Castillo M . Applications of Compounds from Coffee Processing By-Products. Biomolecules. 2020; 10(9). PMC: 7564712. DOI: 10.3390/biom10091219. View

18.

Liu T, Hamid N, Kantono K, Pereira L, Farouk M, Knowles S . Effects of meat addition on pasta structure, nutrition and in vitro digestibility. Food Chem. 2016; 213:108-114. DOI: 10.1016/j.foodchem.2016.06.058. View

19.

Bevilacqua E, Cruzat V, Singh I, RoseMeyer R, Panchal S, Brown L . The Potential of Spent Coffee Grounds in Functional Food Development. Nutrients. 2023; 15(4). PMC: 9963703. DOI: 10.3390/nu15040994. View

20.

Jagelaviciute J, Staniulyte G, Cizeikiene D, Basinskiene L . Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making. Plant Foods Hum Nutr. 2023; 78(2):307-313. DOI: 10.1007/s11130-023-01054-w. View