Cakes Get a Boost From Spent Tea and Coffee
Fortifying cake with spent tea leaves or coffee grounds can make it more nutritious and extend its shelf life.
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On a crisp fall afternoon, there are few pairings better than a hot beverage and a sweet pastry. But what if you could use the left-over tea leaves or coffee grounds from the drink to make that tasty treat a healthier one, too? Researchers reporting in ACS Omega have done just that by incorporating spent tea or coffee powders into sponge cake batters to make a more nutritious and longer-lasting snack.
Tea and coffee are among the most-consumed beverages in the world — second only to water. In addition to providing caffeine, both are rich in bioactive substances, including antioxidants, fiber and important nutrients, including potassium and calcium. But during the process of preparing the drinks, many of these compounds are left behind, either in coffee grounds or tea leaves. Spent tea or coffee has been added to animal feeds and agricultural compost in the past, but few researchers have looked at incorporating these wastes into foods to fortify them for human consumption. So, Abdelrahman Ahmed, Khaled Ramadan, Mohamed Mahmoud and colleagues wanted to include spent tea and coffee powders in sponge cakes, as well as explore their nutritional and sensory properties and shelf lives.
Reference: Ahmed AR, Alqahtani NK, Ramadan KMA, Mohamed HI, Mahmoud MAA, Elkatry HO. The bioactive substances in spent black tea and Arabic coffee could improve the nutritional value and extend the shelf life of sponge cake after fortification. ACS Omega. 2023;8(37):33593-33609. doi: 10.1021/acsomega.3c03747
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