ArticleFood science & nutrition2026
Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
With the increasing global population and the depletion of natural resources, there is a growing interest in alternative food sources with beneficial and functional properties. Spent coffee grounds (SCGs) stand out among food waste due to their rich nutritional composition and potential for evaluation in terms of a sustainability perspective. In this study, the objective was to determine the optimum utilization level of SCGs as a rice flour and fat substitute in gluten-free cake formulations. Response surface methodology (RSM) was employed to determine the optimum formulation to produce gluten-free cakes with SCG substitute. The effects of SCG substitution on fat content (0%, 20%, 40% [w/w]) and rice flour content (0%, 25%, 50% [w/w]) were investigated in terms of chemical, physical, and sensory properties of gluten-free cakes. The addition of SCG was found to significantly influence the substitution levels of fat and rice flour (
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