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

Punya-in Sutthida, Rongngam Keetakawee, Wongsuwan Thiti, Manosan Busba

2019

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

Paper Citation

in Harvard Style

Sutthida P., Keetakawee R., Thiti W. and Busba M. (2019). Physical Properties and Sensory Acceptability of Spent Coffee Ground as a Food Ingredient in Edible Cups. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 15-18. DOI: 10.5220/0009982200002964

in Bibtex Style

@conference{16th afc19,
author={Punya-in Sutthida and Rongngam Keetakawee and Wongsuwan Thiti and Manosan Busba},
title={Physical Properties and Sensory Acceptability of Spent Coffee Ground as a Food Ingredient in Edible Cups},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={15-18},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009982200002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Physical Properties and Sensory Acceptability of Spent Coffee Ground as a Food Ingredient in Edible Cups
SN - 978-989-758-467-1
AU - Sutthida P.
AU - Keetakawee R.
AU - Thiti W.
AU - Busba M.
PY - 2019
SP - 15
EP - 18
DO - 10.5220/0009982200002964