Physical Properties and Sensory Acceptability of Spent Coffee Ground as a Food Ingredient in Edible Cups

Abstract

: This study aims to develop the optimal formula for spent coffee ground edible cups. The results indicated that the second formula which consist of wheat flour 55.42%, butter 16.90%, ground brown sugar 14.91 %, eggs (white and yolk) 11.92%, salt 0.60% and spent coffee ground 0.25% is the optimal ratio. The average size of the produced spent coffee ground edible cup was present are the as 67.42±1.69, 65.11±2.46, 66.72±0.72 and 57.27±3.27 mm. of outside height, internal height, outside diameter and internal diameter of the cup, respectively. The color parameter L*, a* and b* represented as 37.67±1.08, 7.20±0.37 and 27.63±0.63. The water activities value of products is about 0.78. The sensory evaluation was used 9 points hedonic scales by 30 examiners. The sensory score of formula 2 was demonstrated that shape, color, aroma, flavor, texture, and overall acceptability were 7.00±1.41, 6.53±0.94, 6.20±1.38, 6.63±1.13, 6.40±1.25 and 7.03±1.13, respectively.