In an increasingly resource-constrained era, the utilization approach of waste and by-products from grain processing, is attractive widely, considering both nutritive value and economic aspects and move towards more sustainable food systems. Following the fundamentals of a circular economy, the need of the hour lies in its effective utilization as a grain waste and by-products conversion into value-added products in food industry. The aim of this study is twofold: 1. Understanding the progress of grain waste and by-products to valorization in human nutrition, using bibliometrics; different literature databases namely Google Scholar, Web of Science and Elsevier Scopus have been evaluated for their merits and values; 2. Exploration of knowledge-based strategies, by reviewing the literature concerning the possible use of grain waste and by-products for food processing industry, reducing burden on virgin raw materials. The review allowed to unlock the latest-advances of upcycling side streams and waste from grain processing industry.

Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content and temperature. The water content of gingerbread could vary according with storage condition. i.e. rH. 11 gingerbread samples were analysed. The water content and water activity lies between 7.0 and 12.6% and respectively 0.590 and 0.715. The sorption isotherms were determined at 30°C by gravimetric method. The moisture sorption is influenced by composition, especially sweeteners and humectants. Honey and invert sugar have the same impact on gingerbread higroscopicity.