Frontiers in Health Informatics ISSN-Online: 2676-7104 2024; Vol 13: Issue 7 www.healthinformaticsjournal.com Open Access 52 Integrating Coffee Byproducts into Food and Beverages: Impact on Nutritional Value, Sensory Experience and Consumer Acceptance. Manoj S.P¹, S.E. Neelagund * , Malatesh J.M 2 , Raju H.R 3 ,Sanjay R.K 4 , Chandana G.P 5 , Pallavi B.K 6 1 Research Scholar, Department of Biochemistry, Kuvempu University, Jnanasayhadri, Shankarghatta, Shivamogga – 577451; *Corresponding Author * : Prof. S.E. Neelagund, Department of Biochemistry, Kuvempu University, Jnanasayhadri, Shankarghatta, Shivamogga – 577451; 2,3,4,5,6 Department of Food Technology, Kuvempu University, Jnanasayhadri, Shankarghatta, Shivamogga – 577451; Cite this paper as: Manoj S.P, S.E. Neelagund, Malatesh J.M, Raju H.R, Sanjay R.K, Chandana G.P, Pallavi B.K (2024). Integrating Coffee Byproducts into Food and Beverages: Impact on Nutritional Value, Sensory Experience and Consumer Acceptance.. Frontiers in Health Informatics, 13(7) 52-60 ABSTRACT This study explores the use of coffee by-products, specifically parchment husk and pulp, in functional food and beverage products. Coffee parchment and husk were collected from local processing mills in Chikkmagalore and used to prepare cookies and wine enriched with coffee derivatives. Two cookie formulations were evaluated (A and B), incorporating varying proportions of parchment husk and millet flour, aiming to assess their effects on physical and sensory properties. The cookies made with parchment husk exhibited high fiber content (88.7%) and antioxidant capacity (1.2 μmol TE/100g), suggesting potential health benefits. In addition, coffee pulp was used to produce wine, with fermentation yielding moderate alcohol content (9-9.9%) and a mild acidic profile. Sensory analysis of both cookies and wine revealed that products enriched with coffee parchment and pulp showed superior sensory attributes compared to commercial counterparts, with Sample A cookies and Sample B wine being preferred for their improved flavour, texture, and overall acceptability. This study demonstrates the viability of utilizing coffee by-products as functional ingredients, enhancing both nutritional value and consumer appeal in food and beverage applications. Keywords: Coffee parchment, coffee pulp, functional food, sensory evaluation INTRODUCTION The coffee industry generates significant amounts of byproducts, such as coffee pulp and parchment, during the processing of coffee beans (Rojas et al., 2016). These byproducts are often underutilized, despite their potential as functional ingredients in food products (Mohan et al., 2021). Coffee pulp, the outer covering of the coffee bean, and parchment, the thin husk surrounding the coffee seed, are typically discarded or used as compost, although they are rich in bioactive compounds such as polyphenols, fiber, and antioxidants (Santos et al., 2017). In regions like Chikkmagalore, known for its coffee plantations, the collection of these byproducts during post-harvest management presents an opportunity to explore their use in value-added products (Nanda et al., 2019). This study investigates the potential of coffee parchment and pulp as functional ingredients in cookies and wine, offering a sustainable approach to waste reduction and enhancing the nutritional and sensory properties of these food products (Akinmoladun et al., 2022). The research examines two formulations of cookies enriched with coffee parchment husk and millet flour, focusing on their physical, nutritional, and sensory characteristics (Bose et al., 2020). Additionally, coffee pulp was used to enrich wine, with a goal to enhance its flavor and nutritional profile (Ali et al., 2023). By assessing the chemical composition of the coffee byproducts, including dietary fiber, antioxidants, and polyphenols, this study aims to