What question did this study set out to answer?

The aim is to determine the optimal level of spent coffee grounds as substitutes for fat and rice flour in gluten-free cakes.

June 18, 2026Food Science & NutritionOpen Access

Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten‐Free Cakes: Effects on Quality Characteristics

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Authors

GTGizem TiryakiEge University ENEmine NakilcioğluEge University

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Implication

Randomized trial investigates quality characteristics of gluten-free cakes using spent coffee grounds substitutes, suggesting viable food waste valorization.

Key Points

The aim is to determine the optimal level of spent coffee grounds as substitutes for fat and rice flour in gluten-free cakes.
Response surface methodology was utilized for optimization of formulations.
Effects of various levels of fat (0%, 20%, 40%) and rice flour (0%, 25%, 50%) substitutions were analyzed.
Chemical, physical, and sensory properties of the cakes were evaluated.
Optimum formulations resulted in 36.75% fat substitute and 12.38% rice flour substitute.
Dietary fiber content increased from 2.3 g/100 g to 15.71 g/100 g with SCG addition.
Overall acceptability rating for the SCG-substituted cake was 6.75.

Cite This Study

Tiryaki et al. (2026) studied this question.

synapsesocial.com/papers/6a338de8630953a74978eb83 https://doi.org/10.1002/fsn3.72029

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Implication

Randomized trial investigates quality characteristics of gluten-free cakes using spent coffee grounds substitutes, suggesting viable food waste valorization.

Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten‐Free Cakes: Effects on Quality Characteristics

Discussion

Member takes

Implication

Key Points

Cite This Study

Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten‐Free Cakes: Effects on Quality Characteristics

Discussion

Member takes

Implication

Key Points

Cite This Study

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