Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products.

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED
Caroline Franco Paiva, Tainá da Silva Fleming De Almeida, Gabriela Egídio Arelhano, Angely Vanessa Rodríguez Alvarado, Mariana Biava De Menezes, Eliana Janet Sanjinez Argandoña, Isabela Lira De Alencar Gomes, Amanda Maria Tomazini Munhoz Moya, Paulo Sérgio Loubet Filho, Elisvânia Freitas Dos Santos
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Abstract

Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed. BSGF was found to be rich in protein (15.5 ± 0.14 g/100 g), zinc (7.92 ± 0.44 mg/100 g), and dietary fiber (52.12 g/100 g). Cakes with 60% BSGF substitution showed increased fiber content (69.8 g/100 g) and zinc content (27.04 g/100 g). Organoleptic evaluation indicated that the tenderness of all three cakes did not show statistical differences. However, among the cakes with BSGF, the 40% substitution level was better accepted by consumers, particularly in terms of flavor. These findings suggest that incorporating BSGF into bakery products can improve nutritional value while offering a sustainable approach to food production by valorizing industry by-products.

啤酒糟作为烘焙产品营养成分的潜力。
大麦(Hordeum vulgare)被广泛用于啤酒和蒸馏饮料的生产,产生一种营养丰富的副产品,即啤酒精(BSG)。本研究调查了啤酒废谷物面粉(BSGF)作为一种功能性成分的潜力,以提高烘焙产品,特别是巧克力蛋糕的营养状况,同时有助于减少食品工业的浪费。以40%和60%水平的BSGF部分替代小麦粉的效果进行了评价。BSGF含有丰富的蛋白质(15.5±0.14 g/100 g)、锌(7.92±0.44 mg/100 g)和膳食纤维(52.12 g/100 g), BSGF替代60%后,蛋糕的纤维含量(69.8 g/100 g)和锌含量(27.04 g/100 g)均有所增加,感官评价结果表明,3种蛋糕的嫩度无统计学差异。然而,在含有BSGF的蛋糕中,40%的替代水平更容易被消费者接受,尤其是在风味方面。这些发现表明,在烘焙产品中加入BSGF可以提高营养价值,同时通过使工业副产品增值,为食品生产提供了一种可持续的方法。
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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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