Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies

Gonçalves, Sayeny de Ávila; Quiroga, Fernanda; Vilaça, Alessandra Costa; Lancetti, Romina Paola; Canallis, Maria Soledad Blanco; Andrade, Maria Helena Caño de; Ribotta, Pablo Daniel

doi:10.1111/jfpp.15700

Cited by 5 publications

(3 citation statements)

References 56 publications

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“…Before using spent grain in foods, it needs to be dried and turned into flour, although its use has some limitations because of its brownish color and its flavor [3]. Dried spent grain has been studied and has been found to be applicable in various food products with health-promoting properties, such as bread, cookies, flakes, pasta, biscuits, breakfast cereals, and snacks [15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Chetrariu

Dabija

2022

Applied Sciences

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Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of fiber and protein. D-optimal design was used to optimize the influence of spent grain addition for the quality attributes of spelt pasta. In order to optimize the spelt pasta matrix, the spent grain content was varied (5%, 10%, 15%, and 20%) so that all responses were optimized (maximize cohesiveness, fracturability, proteins, total dietary fiber, total phenolic content, and antioxidant activity, minimize cooking loss, in-range firmness, and color paste). The optimal addition of spent grain in the spelt pasta recipe was 11.70%, yielding values with differences of less than 5% from the values predicted by the model and producing finished products with good nutritional properties without negative consequences on quality. Spent grain is a valuable byproduct that deserves to be used for fortification in order to obtain pro-health food. This study presents a formulation of spelt pasta with the addition of spent grain using mathematical modeling and statistical optimization.

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Section: Introductionmentioning

confidence: 99%

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Chetrariu

Dabija

2022

Applied Sciences

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“…Cookies are food products to which different flours can be added because they accommodate a wide variety of formulations and ingredients, are ready-to-eat, represent a good source of energy, have a long shelf life and are accepted by consumers of all ages [ 92 ]. Adding 20% spent grain to the cookie formulation increased the protein content by 55%, the lysine content by 90% and the fiber content by 220% compared with the control sample [ 93 ].…”

Section: Possible Uses Of Spent Grain In Food Productsmentioning

confidence: 99%

Spent Grain: A Functional Ingredient for Food Applications

Chetrariu

Dabija

2023

Foods

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Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber content and is susceptible to microbial contamination; thus, a suitable, cost-effective, and environmentally friendly valorization method of processing it is required. This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. The circular economy is built on waste reduction and the reuse of by-products, which find opportunities in the regeneration and recycling of waste materials and energy that become inputs in other processes and food products. Waste disposal in the food industry has become a major issue in recent years when attempting to maintain hygiene standards and avoid soil, air and water contamination. Fortifying food products with spent grain follows the precepts of the circular bio-economy and industrial symbiosis of strengthening sustainable development. The purpose of this review is to update information on the addition of spent grain to various foods and the influence of spent grain on these foods.

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“…Sequilhos, a type of biscuit, were made with different proportions of macaúba almond flour and showed satisfactory physicochemical and microbiological properties. In addition, macaúba residual flour can be incorporated into biscuit formulations, improving the nutritional quality of the final product [37,38]. The macaúba kernel isolate protein stands out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%).…”

Section: Technological Applicationsmentioning

confidence: 99%

Potential of Supercritical Acrocomia aculeata Oil and Its Technology Trends

Aires

Carvalho

2023

Applied Sciences

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This study discusses the bioactive composition, supercritical extraction, and biological activity of Acrocomia aculeata in publications in the last ten years. Numerous compounds have been identified in A. aculeata, which include fatty acids, carotenoids, phenolic compounds, and tocopherols, discussed in this article. Although there are several studies with the fruit using conventional extraction to obtain oil, there are only a few involving extraction at high pressures. Therefore, this article emphasized the potential of extraction with supercritical fluid (SFC) to obtain oil due to its good selectivity, fractions distributed in terms of mass yield, and chemical composition of the obtained extracts, which provides a solvent-free product, making it safe for application in the food industry. The biological activity of A. aculeata extracts was also discussed, including antidiabetic, anti-inflammatory, diuretic, antimicrobial, antioxidant, neuroprotective, and photoprotective effects, which can produce effects on human health. This review produces important results that can act as a basis for future studies related to obtaining bioactive compounds from A. aculeata with a high degree of purity and good quality in its applications.

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Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies

Cited by 5 publications

References 56 publications

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Spent Grain: A Functional Ingredient for Food Applications

Potential of Supercritical Acrocomia aculeata Oil and Its Technology Trends

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