Development of Sponge Cake Products from Coffee Husk

Abstract

Coffee husk is often discarded despite being rich in dietary fiber and bioactive compounds. This study aimed to evaluate the potential of coffee husk powder as a functional ingredient in sponge cakes. Coffee husk was dried, milled into fine powder, and incorporated into sponge cakes at 0%, 15%, 20%, 25%, 30%, and 35% replacement levels of wheat flour. Among all levels of replacement, sponge cakes supplemented with 30% coffee husk provided the highest preferences in all attributes. Increasing coffee husk provided a darker color, harder texture, more dietary fiber and protein content, and lower fat content in the sponge cake (p < 0.05). The nutritional values per 100 g of sponge cakes with 30% coffee husk were 26.12 g moisture, 17.66 g fat, 8.78 g fiber, 9.28 g protein, 36.01 g carbohydrate, and 2.15 g ash. Coffee husk could extend the shelf life of sponge cake without the bacteria, yeast, or mold.