Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance

Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance

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, SCG can be utilized for its potential to create valuable products with added value. This study explores the underutili...

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Bibliographic Details
Main Authors: H.Y. Koay, A.T. Azman, Z. Mohd Zin, K.L Portman, M. Hasmadi, N.D.Rusli, O.Aidat, M.K.Zainol
Format: Article
Language:English
English
Published: ResearchGate 2023
Subjects:
RA648.5-767 Epidemics. Epidemiology. Quarantine. Disinfection
TX642-840 Cooking
Online Access:https://eprints.ums.edu.my/id/eprint/37745/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/37745/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/37745/
https://doi.org/10.1016/j.fufo.2023.100245
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Institution: Universiti Malaysia Sabah
Language: English
English

Internet

https://eprints.ums.edu.my/id/eprint/37745/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/37745/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/37745/
https://doi.org/10.1016/j.fufo.2023.100245

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