Upcycling Cake Waste into Cookies
Author Information
Author(s): Campanini Nicolle Christina Silvester Vieira, Weis Cláudia Moreira, Nabeshima Elizabeth Harumi, Temoczko Luciana Camargo, Bertan Larissa Canhadas, Pinto Vania Zanella, Quast Leda Battestin
Primary Institution: Federal University of the Fronteira Sul (UFFS)
Hypothesis
Can industrial cake waste be used as a sustainable alternative to wheat flour in cookie production?
Conclusion
Using upcycled cake waste in cookie production can create a product with good quality and a longer shelf life.
Supporting Evidence
- Cookies made with 10%, 15%, and 20% cake waste showed good moldability and similar properties.
- Cookies with 15% cake waste had the best performance in terms of texture and stability.
- All cookies had water activity below 0.6, ensuring stability during storage.
Takeaway
This study shows that leftover cake can be turned into tasty cookies, helping to reduce food waste.
Methodology
The study involved replacing wheat flour with varying percentages of filled mini cake waste in cookie formulations and evaluating their physical and chemical properties.
Limitations
The study was conducted on a laboratory scale, which may not fully represent industrial production conditions.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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