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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 cookies. The addition of SCG increased the nutritional value of the products compared to control, but it altered the color parameters. The addition of 10% SCG improved the technological properties of the products (higher specific volume and spread ratio), but the fiber content was only slightly increased (0.5 g/100 g). The addition of 20% SCG improved the technological properties of the products and resulted in a product that could be classified as a source of fiber (4.11 g/100 g). Furthermore, suitable sensory acceptance (6.17–6.69 on a 9-point hedonic scale) and lower alterations on the color parameters were observed. The addition of 30% SCG compromised the spread ratio and color parameters of the products and decreased the sensory acceptance.

Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies