Integrating Coffee Byproducts into Food and Beverages: Impact on Nutritional Value, Sensory Experience and Consumer Acceptance.

Abstract

This study explores the use of coffee by-products, specifically parchment husk and pulp, in functional food and beverage products. Coffee parchment and husk were collected from local processing mills in Chikkmagalore and used to prepare cookies and wine enriched with coffee derivatives. Two cookie formulations were evaluated (A and B), incorporating varying proportions of parchment husk and millet flour, aiming to assess their effects on physical and sensory properties. The cookies made with parchment husk exhibited high fiber content (88.7%) and antioxidant capacity (1.2 μmol TE/100g), suggesting potential health benefits. In addition, coffee pulp was used to produce wine, with fermentation yielding moderate alcohol content (9-9.9%) and a mild acidic profile. Sensory analysis of both cookies and wine revealed that products enriched with coffee parchment and pulp showed superior sensory attributes compared to commercial counterparts, with Sample A cookies and Sample B wine being preferred for their improved flavour, texture, and overall acceptability. This study demonstrates the viability of utilizing coffee by-products as functional ingredients, enhancing both nutritional value and consumer appeal in food and beverage applications.