Borges Marana Sandini, Biz Ana Paula, Bertolo Angélica Patrícia, Bagatini Luciola, Rigo Elisandra, Cavalheiro Darlene
Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil.
J Sci Food Agric. 2021 Jan 30;101(2):542-547. doi: 10.1002/jsfa.10664. Epub 2020 Aug 16.
Cereal bars are a sweet-tasting, nutritious, and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are derived from yeast from fermentation processes. This study aimed to add value to the residue resulting from the wine fermentation process (wine lees) by applying it in the formulation of cereal bars.
Three formulations of cereal bars with different concentrations of autolyzed yeast biomass were developed. The effect of the addition of biomass was investigated by chemical and sensorial analysis. The cereal bar with the highest concentration of autolyzed biomass (5%) showed the highest protein content (73.4 g kg ). The findings regarding acceptance obtained by sensory analysis showed that the samples with 2.5% and 5% autolyzed biomass pleased consumers.
Formulations of autolyzed biomass-based cereal bars have increased protein content as the autolyzed biomass concentration has increased. Moreover, the acceptance of the cereal bars with autolyzed biomass in concentrations of 2.5% and 5% was satisfactory. The use of wine lees in food products is therefore a possible way of adding value to this residue, including, for example, a significant increase in protein. © 2020 Society of Chemical Industry.
谷物棒是一种口感甜美、营养丰富且美味的维生素、矿物质和纤维来源。可以在配方中添加成分以改善某些特性，例如蛋白质含量。其中一些成分源自发酵过程中的酵母。本研究旨在通过将葡萄酒发酵过程产生的残渣（酒糟）应用于谷物棒配方中来增加其价值。
开发了三种不同浓度自溶酵母生物质的谷物棒配方。通过化学和感官分析研究了添加生物质的效果。自溶生物质浓度最高（5%）的谷物棒蛋白质含量最高（73.4 g/kg）。感官分析得出的关于接受度的结果表明，自溶生物质含量为2.5%和5%的样品受到消费者喜爱。
随着自溶生物质浓度的增加，基于自溶生物质的谷物棒配方的蛋白质含量有所提高。此外，自溶生物质浓度为2.5%和5%的谷物棒的接受度令人满意。因此，在食品中使用酒糟是增加这种残渣价值的一种可能方式，例如可显著提高蛋白质含量。© 2020化学工业协会。
