Overview of the different treatments with drying details and recipe details
Treatment
Drying details
Recipe details
Oven dried muffins
SCG dried in a convection oven, 100°C, 2 h
200 g plain flour, 200 g butter, 200 g sugar, 200 g egg, 3.5 g baking powder, and 20 g SCG
Freeze dried muffins
SCG freeze-dried (Lyophiliser Machine), 48 h
200 g plain flour, 200 g butter, 200 g sugar, 200 g egg, 3.5 g baking powder, and 20 g SCG
Vacuum dried muffins
SCG dried in a vacuum oven, 22°C, 24 h
200 g plain flour, 200 g butter, 200 g sugar, 200 g egg, 3.5 g baking powder, and 20 g SCG
Control muffins
Not applicable
200 g plain flour, 200 g butter, 200 g sugar, 200 g egg, 3.5 g baking powder, and 5 g espresso powder
SCG: spent coffee grounds
Declarations
Acknowledgments
We thank Valia Christidou, Devon Petrie, and Ken Unadkat at London South Bank University for guidance and access to facilities to conduct this research.
Author contributions
SBS: Conceptualization, Investigation, Writing—original draft, Writing—review & editing. SØS: Writing—review & editing, Validation. Both authors have read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
Ethical approval was obtained from Devon Petrie, Ethics Lead for National Bakery School, London South Bank University, Reference number HSEC2223010/26/01/2023.
Consent to participate
Consent to participate was obtained for the involved persons taking part in the sensory analysis of the baked muffins.
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