Enriched cereal bars with wine fermentation biomass

Abstract

BACKGROUND: 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. RESULTS: 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 −1). The findings regarding acceptance obtained by sensory analysis showed that the samples with 2.5% and 5% autolyzed biomass pleased consumers. CONCLUSIONS: 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.

Cachaça fermentation biomass as an ingredient in oregano sticks

“…As a result, AB presented a high quantity of ashes concerning NB. Other studies also reported the same behavior 14,31 . Results for protein showed a significant difference between the samples with an unexpected decrease for AB, but the result can be explained by the chemical autolysis.…”

“…Besides, during the storage of burger occurred the inhibition of psychotropic aerobic bacteria and enterobacteria. Borges et al 14 found an increase in the protein content of cereal bars using wine lees as an ingredient. Another study made by Sharma et al 15 discovered that the addition of wine lees in ice cream has improved the antioxidant properties and increased the phenols and anthocyanins content.…”

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

“…As a result of the growing global interest in the relationship between nutrition and health, recent studies focused on the development of innovative food products [70,87]. Some researchers have analyzed the possibility of integrating agro-food by-products to produce foods improved by a nutritional point of view.…”

“…For this purpose, Borges et al [70] added wine lees to produce cereal bars. Wine lees represent a precious by-product linked to the presence of insoluble carbohydrates (from cellulosic and hemicellulosic fractions), phenolic compounds, and lignin, but especially proteins, which make wine lees nutritionally very rich [70,73].…”

Desenvolvimento de barra de cereais com aproveitamento de resíduo de mosturação de cerveja desidratado e incorporação de proteína hidrolisada de soja e gelatina

“…No entanto Maia et al (2021) obtiveram valores de umidade (9,30-10,32 %) e atividade de água (0,523-0,557) próximas ao encontrado no presente estudo ao aplicarem proteínas de leguminosas (ervilha, feijão caupi e feijão mangalô). Da mesma forma, Borges et al (2021) encontraram valores de umidade entre 11-12 % e atividade de água entre 0,554 e 0,571 para barras de cereais enriquecidas com biomassa de fermentação de vinho. A curva de contorno (Figura 9) indicou que menores valores de umidade foram obtidos com os menores níveis de resíduo de mosturação e da razão gelatina:água.…”