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August 20, 2025BeveragesOpen Access

Physicochemical Properties and Antioxidant Profile of a Fermented Dairy Beverage Enriched with Coffee By-Products

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Authors

MAMaria AlexandrakiIMIoannis MaisoglouMKMichalis Koureas

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Overview

This analysis demonstrates improved antioxidant capacity in goat milk drinks with coffee by-products, suggesting their potential as functional foods.

Key Points

  • Higher levels of spent coffee grounds led to enhanced antioxidant properties in fermented goat milk beverages, increasing consumer appeal.
  • The 2% spent coffee grounds formulation showed superior sensory acceptance and purchase intent, highlighting its market potential.
  • Physicochemical analyses revealed significant improvements in pH and phenolic concentrations with coffee by-product enrichment.
  • Integration of coffee by-products in dairy beverages supports nutritional enhancement while promoting waste valorization.

Cite This Study

Alexandraki et al. (2025) studied this question.

synapsesocial.com/papers/68af55dead7bf08b1eadc9d0https://doi.org/10.3390/beverages11040121
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