EFFECT OF SPENT COFFEE GROUND SUBSTITUTION ON PHYSICAL, CHEMICAL, AND SENSORY ATTRIBUTES OF GLUTEN-FREE CAKE
Makaleler > Tam Makale · 2026
Yazarlar: Gizem Tiryaki, Emine NAKİLCİOĞLU AĞUŞ
Gıda, Uluslararası, 2026, cilt 51, ss 91-107
Özet
Spent coffee grounds (SCG) can increase the technological and nutritional value of foods thanks to its antioxidants and dietary fiber content. In this study, the physical, chemical and sensory properties of gluten-free cakes produced by substituting rice flour with SCG at 0%, 25%, 50%, 75% and 100% were evaluated. SCG addition significantly increased the phenolic and antioxidant contents and the gluten-free cake with 100% SCG exhibited the highest phenolic (2.70 mg GAE/g), and antioxidant (2.54 mg TE/g for ABTS and 4.17 mg TE/g for DPPH) values (P<0.05). SCG addition affected their hardness and color properties, with higher SCG ratios leading to darker and softer cakes (P<0.05). Also, it affected the baking loss, symmetry, volume, and uniformity index values of cakes. The gluten-free cake with 25% SCG had the highest specific volume (1.68 cm3/g) (P<0.05). Sensory analysis showed that gluten-free cakes with 25 and 50% SCG were most preferred, with higher SCG content decreasing sensory scores (P<0.05).