Overview of attribute testing with mean scores based on 39 of the 40 persons in the test panel that replied on these parameters, and with values ranging from 1 to 5 where 1 is low in bitterness, graininess or coffee flavour
Sample
Bitterness
Graininess
Coffee flavour
Control
2.4
1.9
3.0
Oven dried
2.8
2.5
2.7
Vacuum dried
2.7
3.3
2.4
Freeze dried
2.2
2.4
2.0
P values
P = 0.05
P < 0.001
P < 0.01
The P values are from a chi square test of significance comparing the numbers for muffins baked with oven dried, freeze dried and vacuum dried SCG powder, and the control with 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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