Summary The use of agro‐industrial waste for food enrichment can be limited, due to taste, odour, colour and other unpleasant characteristics. Trub (brewing waste) has important nutrients, such as proteins and carbohydrates, and phytochemical compounds; however, its applications are hindered by the astringent flavour. In order to reduce the bitterness of trub, aqueous extractions were realized at high temperature (100 °C per 1 h) in five steps. Two fractions were obtained; a liquid fraction (containing bitter compounds) and a solid fraction (the trub after the extraction process; TAP). Both fractions and the trub before the extraction process (TBP) were evaluated. The bitterness of TBP was significantly reduced in TAP while the protein content increased; TAP presented a branched network and changes in its structure. The reduction in bitterness and the high protein content allows the use of trub in the food industry.

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Waste reuse has been increasingly studied to obtain added value and investigate the possibility of enrichment of other foods. The objective of this study was to evaluate the effects of replacing fat in hamburgers with malt bagasse (MB), a brewing waste. Four formulations were developed: control (11% fat), F1 (10% fat and 1% MB), F2 (9% fat and 2% MB), and F3 (8% fat and 3% MB). Antioxidant activity and physicochemical, sensorial and cooking parameters were evaluated. The addition of MB increased fiber and protein content, decreased fat and caloric value, as expected, and increased the texture parameters (hardness and gumminess) (p < 0.05) of hamburgers. MB conferred antioxidant activity to hamburgers and improved their cooking parameters. Consumers did not identify a difference (p < 0.05) between the formulations (with or without MB). Addition of MB to hamburgers provided higher nutritional value, influenced the cooking parameters positively, and was also well accepted by consumers. Practical applications Malt bagasse (MB) is a residue from brewing generated in high quantities, and it contains important nutrients and bioactive compounds for food enrichment, such as crude protein (23.48%), crude fiber (19.62%), and antioxidant activity. MB is generally used in animal feed, and in human food has been used in bakery products; however, its application in meat products showed a significant improvement in the cooking parameters and in the nutritional composition of low‐fat hamburgers enriched with MB, showing the potential application of this residue in meat products.

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s−1, consistency index (22.96 (Pa s−1)n), hysteresis area (140.40 mPa s−1) and hardness (31113.33 g) but a lower melting rate (0.38 g min−1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.