The present work was aimed at the valorization of roasted spent coffee grounds (SCG), a
major valuable and functional by-product of the coffee processing industry by supercritical …

The study aimed to evaluate the potential use of spent coffee powder (SCP) and spent tea
powder (STP) as bioactive supplements for sponge cake. To achieve this aim, we initially …

Spent coffee grounds (SCG) still contain valuable compounds such as oil that could be used
as a butter substitute in bakery products. Therefore, coffee oil was added in cookies to …

Currently, every 1 kg of instant coffee produced results in 2 kg of wet SCG, accounting for
45% of total annual production. Instead of being wasted and causing environmental issues …

Ciku fruit (Manilkara zapota), also known as sapodilla is an exotic tropical fruit commonly
eaten by Malaysians but not as popular as durians, rambutans, and bananas. Due to the …

Gummy candy is one of the main snacks for children, and conventional samples with high
calorie illustrate no nutritional value; therefore, the aim of present research was to develop …

Abstract The coffee of Arabica Kintamani is one of the most popular coffees in the world due
to its specific taste. The quality of coffee beans depends on the post-harvest and processing …

The usage of underutilized and available fruit by-products is a recent trend in food product
development. The study investigated the effect of yellow maize flour (YMF) and pineapple …

This study evaluated the impact of the addition of spent coffee grounds (SCG) on the
physicochemical and technological properties and sensory acceptance of gluten-free …

Abstract Introduction: Coffee production in Indonesia has increased. Increase of production
followed by the increase of consumption of coffee. Increase in consumption of coffee causes …