EFFECT OF SPENT COFFEE GROUND SUBSTITUTION ON PHYSICAL, CHEMICAL, AND SENSORY ATTRIBUTES OF GLUTEN-FREE CAKE
Abstract
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
Fields of Study & Subjects
Food composition and properties
Food Quality and Safety Studies
Seed and Plant Biochemistry
Publication details
- Journal / source
- GIDA / THE JOURNAL OF FOOD
- Volume
- 51
- Issue
- 1
- Pages
- 91–107
- Publication date
- 31 January 2026