Badal, Dennillie Anne G.  <br/><br/>
Utilization of spent coffee grounds in chocolate brownies /  
by Dennillie Anne G. Badal. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2023 
 - xiv, 85 pages :   illustrations ;  28 cm. 
<br/><br/> Thesis (Bachelor of Science in Food Technology) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.  College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology. 
<br/><br/> BADAL, DENNILLIE ANNE G. Utilization of Spent Coffee Grounds in Chocolate Brownies. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. February 2023. Adviser Ms. Remilyn J. Vendiola<br/>Spent coffee grounds (SCG) represent an environmental problem. Each year, around 6 million tons of wasted coffee grounds are generated. However, their composition makes them an interesting, re-valuable product to be incorporated in food. As a result of these facts, numerous research groups have focused on the use of spent coffee grounds (Hardgrove, 2016). For that matter, this research focuses in utilization of SCG, incorporating it in brownie mixture. Instead of spent coffee grounds being thrown as waste, they can be put to better use. In this study, physico-chemical, proximate, microbial and sensory properties were evaluated in chocolate brownies with SCG (0%, 5%, 10% and 15%). Sensory characteristics was evaluated by 20 trained panelists. The acceptability was evaluated by 100 consumer panelists. All treatments are enjoyed by the panelists although treatment 1 (5% SCG) was perceived to be acceptable among other treatments. The unique combination of chocolate flavor and its coffee flavor seemed to determine its acceptance. Physico-chemical properties of brownies with SCG in terms of pH was determined in the study. Proximate components of brownies with Spent Coffee Grounds (SCG) such as Moisture content and ash was tested as well. The results acquired met the required standard pH value %MC, and %ash of brownie batter. Microbial analysis was also performed to ensure the safety of the consumer. Total plate count and yeast and mold count was performed. Lastly, costing and statistical analysis was carried out as well.<br/>Addition of SCG in brownie is a viable alternative for adding value to this byproduct, reducing waste, and, at the same time, obtaining an interesting, functional food.<br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food waste utilization<br/>Coffee waste<br/>Food byproducts--Coffee grounds
<br/><br/><label>Dewey Class. No.: </label>641.815   / B14 2023