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September 10, 2025DieteticsOpen Access

Functional Goat Milk Yogurt Dessert Enriched with Antioxidant Extract from Spent Coffee Grounds: Sensory and Consumer Insights

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Authors

IMIoannis MaisoglouMKMichalis KoureasLDLamprini Dimitriou

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Overview

Study shows high consumer acceptance in goat milk yogurt enhanced with spent coffee grounds, indicating potential for sustainable dairy products.

Key Points

  • High consumer acceptance was observed for goat milk yogurt enriched with spent coffee grounds.
  • Taste emerged as the strongest driver of purchase intent, with an odds ratio of 2.24.
  • Sensory attributes like aroma and aftertaste showed significant correlations with consumer preferences.
  • The addition of spent coffee grounds extract maintained sensory quality, supporting its use as a functional ingredient.

Cite This Study

Maisoglou et al. (2025) studied this question.

synapsesocial.com/papers/68c1c23d54b1d3bfb60efe2bhttps://doi.org/10.3390/dietetics4030034
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Physicochemical Properties and Antioxidant Profile of a Fermented Dairy Beverage Enriched with Coffee By-Products2025
  2. 2Improving the Quality and Sensory Properties of Drinkable Yogurt Made from Goat and Sheep Milk with Date Puree2024 · 1 citations
  3. 3Chemical, Nutritional, and Sensory Traits in Yogurt from Murciano-Granadina Goats Fed with Recycled Black Grape Pomace2026 · 1 citations
  4. 4Evaluation of the Fermentation Profiles and Quality Attributes of Yogurts Made from Cow, Goat, and Mixed Milk2026 · 2 citations
  5. 5Development of Symbiotic Goat Milk Yogurt Using Co-starters of Probiotic Yeast and Lactic Acid Bacteria and Pro-tein Cross-Linking Transglutaminase to Enhance Functional, Textural, and Sensory Properties2026 · 1 citations