An-Najah University Students Publish Scientific Study on Sustainable Cookies Using Spent Coffee Grounds
A group of students from the Department of Nutrition and Food Technology at An-Najah National University, Mais Zaghdah, Sadeel Saeedi, Rou’a Ja’ayseh, and Kenan Swafteh, have published a research paper based on their graduation project under the supervision of Dr. Samer Mudalal.
The study, conducted in collaboration with Dr. Belal Rahhal (Faculty of Medicine and Allied Medical Sciences), Prof. Nawaf Abu-Khalaf (Palestine Technical University – Kadoorie), and Dr. Ziad Ayad (Al-Quds University), explored the use of spent coffee grounds (SCGs) to produce sustainable cookies. It assessed the nutritional, sensory, physical, and antioxidant properties of cookies made with 0%, 5%, 10%, and 15% SCG.
Published in the Journal of Food Processing and Preservation (Impact Factor: 2, Q2, WILEY), the study found that cookies with 5–10% SCG maintained good sensory quality, showed higher fiber and antioxidant activity, and had notable changes in volatile compounds. It recommends 5% SCG as the ideal level for consumer acceptance and suggests future research to improve particle size and packaging for better antioxidant stability.
This publication reflects An-Najah’s commitment to high-impact research and student empowerment in the fields of nutrition and food science.
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