Odpad po ekstrakcji kawy jako dodatek kształtujący właściwości przeciwutleniające i sensoryczne ciastek biszkoptowo-tłuszczowych

This study aimed to evaluate the potential use of spent coffee grounds as a functional ingre-dient in sponge-fat biscuits within the zero waste concept. The effects of replacing wheat flourwith coffee extraction waste at 5%, 10%, 15%, and 20% levels were assessed in terms of to-tal polyphenol content, antioxidant properties, physical parameters, and consumer preferences.Despite reduced bioactive compound content, spent coffee retained notable antioxidant activity.Incorporation into biscuit formulation increased total polyphenols (from 1.4 to 2.2 mg GAE/gd.m.) and antioxidant capacity (from 3.5 to 5.5 mg vit. C/g d.m.). Texture analysis showedsignificantly higher hardness with 10% addition of coffee extraction wastes, with no furtherchanges at higher levels. Semi-consumer testing (n=35) demonstrated good overall acceptance,with 10% addition rated favorably. The dominant flavor and aroma notes in cookies with 5-15% of coffee grounds added were sweet, cocoa, and dark chocolate. A coffee note was indi-cated only in the case of the highest addition of spent coffee grounds can be effectively used toenhance the functional and sensory value of baked goods without compromising quality.