Sustainable utilization of spent coffee grounds in low-moisture meat analogs
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This study explored the physicochemical properties of low-moisture meat analogs supplemented with spent coffee grounds (SCGs). A base mixture comprising 50% soy protein isolate, 40% wheat gluten, and 10% corn starch was prepared, with SCGs added at levels of 0, 5, and 10% relative to the weight of the prepared base mixture. The extrusion process parameters were set at a feed rate of 100 g/min, moisture content of 35%, and screw speed of 200 rpm. As the SCGs content increased, the porous structure of the meat analogs decreased, resulting in reduced water-holding capacity. Higher levels of SCGs resulted in increased browning and enhanced antioxidant activities, as measured by DPPH and ABTS assays, which were positively correlated with SCGs content. Texture analysis revealed that SCGs supplementation enhanced chewiness and cutting strength, as well as increased the texturization degree, while no significant differences were observed in the integrity index between samples. Nitrogen solubility index (NSI) decreased with increasing SCGs content. Sensory evaluation indicated that the addition of SCGs did not diminish the flavor or appearance scores compared to conventional meat products. These findings suggest that SCGs can be utilized as a functional ingredient in meat analogs, adding value to an otherwise discarded byproduct while contributing to environmental sustainability by reducing SCGs.
Abstract
This study explored the physicochemical properties of low-moisture meat analogs supplemented with spent coffee grounds (SCGs). A base mixture comprising 50% soy protein isolate, 40% wheat gluten, and 10% corn starch was prepared, with SCGs added at levels of 0, 5, and 10% relative to the weight of the prepared base mixture. The extrusion process parameters were set at a feed rate of 100 g/min, moisture content of 35%, and screw speed of 200 rpm. As the SCGs content increased, the porous structure of the meat analogs decreased, resulting in reduced water-holding capacity. Higher levels of SCGs resulted in increased browning and enhanced antioxidant activities, as measured by DPPH and ABTS assays, which were positively correlated with SCGs content. Texture analysis revealed that SCGs supplementation enhanced chewiness and cutting strength, as well as increased the texturization degree, while no significant differences were observed in the integrity index between samples. Nitrogen solubility index (NSI) decreased with increasing SCGs content. Sensory evaluation indicated that the addition of SCGs did not diminish the flavor or appearance scores compared to conventional meat products. These findings suggest that SCGs can be utilized as a functional ingredient in meat analogs, adding value to an otherwise discarded byproduct while contributing to environmental sustainability by reducing SCGs.