카페인 함량이 커피분말보다 훨씬 낮으면서 거의 재활용하지 않고 있는 커피추출 잔여물을 식품재료로 재활용하기 위한 일환으로, 이것을 1%, 3%, 5%순으로 첨가량을 달리하여 쿠키를 제조하여 그 품질특성을 조사하였다. 그 결과 쿠키반죽의 pH는 대조구보다 커피추출 잔여물의 첨가구에서 유의적으로 낮아지는 경향을 보였다. 또한 반죽의 수분 결합 능력은 3% 첨가구에서 18.81로 가장 높게 측정되었고 반죽의 아밀로그래프 측정결과 중 호화개시 온도는 첨

We investigated the quality characteristics of cookies prepared after addition of various concentrations of used coffee grounds (0%, 1%, 3%, and 5%, all w/w) as a substitute for flour. As coffee grounds concentration rose, decrease in the pH of cookie dough was evident. In terms the water-holding capacity of dough, cookies prepared 3% (w/w) coffee grounds yielded the highest value. With an increase in coffee grounds concentration, the color a value rose, but the L and b values fell. The gelatinization temperature became higher, but both peak viscosity and 15 min-height values declined. The spread and loss ratios decreased but the leavening rate rose significantly with elevation of coffee grounds concentration. The hardness of cookies rose but slightly, as coffee grounds concentration rose. Upon sensory evaluation of all of appearance, flavor, and overall preference, cookies prepared with addition of used coffee grounds were superior to those without grounds, whereas those prepared using 1%-3%(w/w) coffee grounds showed the highest overall acceptability. Thus cookies made using coffee grounds can be economically competitive. In addition, the ingredients of coffee powder and used coffee grounds were shown to be very similar, except that coffee grounds contain 15-fold less caffeine than dose coffee powder. As health concerns are popular today, the use of coffee grounds to manufacture processed food may be acceptable.

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