ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS

Spent coffee grounds (SCG) were used as a flour substitute at different ratios (5, 10, 15, 20 and 25%) in the production of the şekerpare. Baking and textural properties, nutritional content (moisture, fat, ash, protein, dietary fiber amount, total phenolic content, and antioxidant activity), color and sensory properties were investigated. SCG-added şekerpare samples had higher moisture, protein, and ash than the control samples. The highest dietary fiber content (6.96 g/100 g) was observed in samples with a 25% SCG addition. With increasing SCG addition, hardness decreased and, fracturability increased. The microbial count did not increase during the storage period in samples containing 5 to 20% SCG. As the amount of SCG increased, the total phenolic content and the DPPH radical scavenging activity increased. The sensory analysis results indicated that şekerpare with 5% SCG addition was found to be the most appealing product in terms of flavor, softness, chewiness, and swallowing.