Paiva Caroline Franco, Almeida Tainá da Silva Fleming De, Arelhano Gabriela Egídio, Alvarado Angely Vanessa Rodríguez, Menezes Mariana Biava De, Argandoña Eliana Janet Sanjinez, Gomes Isabela Lira De Alencar, Moya Amanda Maria Tomazini Munhoz, Filho Paulo Sérgio Loubet, Santos Elisvânia Freitas Dos
Food and Nutrition Laboratory, Faculty of Pharmaceutical Sciences, Food and Nutrition, University of Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brazil.
Faculty of Engineering, Federal University of Grande Dourados (UFGD), Dourados, Mato Grosso do Sul, Brazil.
Plant Foods Hum Nutr. 2024 Dec 18;80(1):12. doi: 10.1007/s11130-024-01251-1.
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.
大麦（Hordeum vulgare）广泛用于啤酒和蒸馏酒的生产，会产生一种营养丰富的副产品，即啤酒糟（BSG）。本研究调查了啤酒糟粉（BSGF）作为一种功能性成分来提高烘焙食品（特别是巧克力蛋糕）营养成分的潜力，同时有助于减少食品工业中的废弃物。评估了用40%和60%的BSGF部分替代小麦粉的效果。发现BSGF富含蛋白质（15.5±0.14克/100克）、锌（7.92±0.44毫克/100克）和膳食纤维（52.12克/100克）。用60%的BSGF替代的蛋糕显示纤维含量增加（69.8克/100克）和锌含量增加（27.04克/100克）。感官评价表明，三种蛋糕的嫩度没有统计学差异。然而，在含有BSGF的蛋糕中，40%的替代水平更受消费者欢迎，尤其是在风味方面。这些发现表明，将BSGF纳入烘焙食品可以提高营养价值，同时通过利用工业副产品为食品生产提供一种可持续的方法。
