Home⇛International Journal of Multidisciplinary: Applied Business and Education Research⇛vol. 6 no. 2 (2025)

From Waste to Taste: Developing Upcycled Coffee Ground Cookies for Sustainable Consumption

Kristine A. Peralta | Joan M. Nebrida | Czaira Ashley S. Agcaoili | Jomari A. De Jesus | C-Jay G. Enrique | Alan P. Nebrida

Discipline: food sciences

 

Abstract:

This study evaluated the acceptability of upcycled coffee ground cook-ies by analyzing their sensory attributes—appearance, aroma, texture, taste, and overall acceptability—across four different treatments. The experiment aimed to determine consumer preferences for these cook-ies, with each treatment containing a different percentage of coffee grounds, ranging from 100% in treatment 1 to 25% in treatment 4. The accepted treatment 2 (75%) was subjected to nutritional analysis. While the characteristics of the cookies differed, each had a consistent diameter of 8 cm. The sensory evaluation revealed that the treatment with 75% coffee grounds received the highest ratings across all catego-ries, indicating that consumers found it particularly acceptable in terms of appearance, aroma, texture, and taste. Meanwhile, traditional butter cookies also received high ratings, reflecting strong consumer preference. However, no significant correlation was observed between the sensory ratings of the butter cookies and the upcycled coffee ground cookies, suggesting that consumers perceived these as distinct products. Preference for one did not influence perceptions of the other. The study concludes that offering a variety of products with different concentrations of upcycled coffee grounds and flavor profiles can effec-tively cater to the diverse tastes of consumers. Additionally, the recom-mended serving size is two cookies, totaling 24 grams.



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