Physico-chemical and sensory properties of muffin, cookies and loaf bread made from spent coffee powder / by Jasmine O. Rosas.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xi, 49 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 584.5  R71 2019
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
Abstract: ROSAS, JASMINE O. Physio-chemical and Sensory Properties of Cookies, Muffins, Loaf bread made from Spent Coffee Powder. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. June 2019. Adviser. Mr. Janiko Marco Ramos Luneta. A study was conducted to determine the physio-chemical and sensory properties of cookies, muffins, loaf bread made from spent coffee powder. Specifically, the study aimed to incorporate spent coffee powder in the production of pastry products; analyze the physio- chemical properties of produced pastry product and determine the sensory properties and consumers acceptability of the products. An increasing trend in moisture content and ash content was observed as the amount of spent coffee powder increases and falls within the standard for pastry products. In terms of physical properties, addition of 15% spent coffee powder greatly affects the diameter, thickness, weight and spread ratio of cookies. For muffins, diameter, thickness, and weight increased with the addition of spent coffee powder. The density of the muffins, however, was not affected by spent coffee powder. Also, incorporation of spent coffee powder to loaf bread greatly affects its weight, volume, and specific volume. With regards to sensory characteristics, addition of spent coffee powder up to 15% does not impart any changes on the acceptability of cookies but it greatly improves its aroma. For muffins and loaf bread, an increase in the amount of spent coffee powder causes a decrease in acceptability, making 5% spent coffee powder to be the most accepted amount. In all the pastry products, reduced sweetness was observed as spent coffee powder is added. Generally, consumers rated all products to be moderately acceptable to highly acceptable.
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Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology

ROSAS, JASMINE O. Physio-chemical and Sensory Properties of Cookies,
Muffins, Loaf bread made from Spent Coffee Powder. Undergraduate Thesis. Bachelor
of Science in Food Technology. Cavite State University, Indang Cavite. June 2019.
Adviser. Mr. Janiko Marco Ramos Luneta.
A study was conducted to determine the physio-chemical and sensory properties of
cookies, muffins, loaf bread made from spent coffee powder. Specifically, the study aimed to

incorporate spent coffee powder in the production of pastry products; analyze the physio-
chemical properties of produced pastry product and determine the sensory properties and

consumers acceptability of the products.
An increasing trend in moisture content and ash content was observed as the amount
of spent coffee powder increases and falls within the standard for pastry products.
In terms of physical properties, addition of 15% spent coffee powder greatly affects the
diameter, thickness, weight and spread ratio of cookies. For muffins, diameter, thickness, and
weight increased with the addition of spent coffee powder. The density of the muffins, however,
was not affected by spent coffee powder. Also, incorporation of spent coffee powder to loaf
bread greatly affects its weight, volume, and specific volume.
With regards to sensory characteristics, addition of spent coffee powder up to 15% does
not impart any changes on the acceptability of cookies but it greatly improves its aroma. For
muffins and loaf bread, an increase in the amount of spent coffee powder causes a decrease
in acceptability, making 5% spent coffee powder to be the most accepted amount. In all the
pastry products, reduced sweetness was observed as spent coffee powder is added.
Generally, consumers rated all products to be moderately acceptable to highly
acceptable.

Submitted to the University Library 07/18/2019 T-8351

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