Aproveitamento do resíduo cervejeiro no desenvolvimento de sobremesa tipo brownie : avaliação da qualidade nutricional e aceitação sensorial

Abstract

In Brazil beer consumption exceeds 10.3 billion liters of beer per year. This generates around 20 kg of malt bagasse for every 100 L of beer. This residue has a high nutritional content, due to its nutritional composition, in general, it is considered a lignocellulosic material rich in protein and fiber. Thinking of ways to combine sustainability and health in productive activities is a great challenge for entrepreneurs and researchers of the 21st century. Reusing the residues of the brewing industry, by transforming the malt bagasse into flour, can be an alternative to add nutritional value to the final product and to develop a new product. Based on the above, the general objective of this work is to prepare a brownie dessert with partial replacement of wheat flour by malt bagasse flour and evaluate its nutritional quality and sensory acceptance. The malt bagasse, from three types of beer, Pilsen, IPA and Black IPA, were submitted to the process of drying, milling and sieving. Preliminary tests were performed to determine which type of flour was used in the preparation of the brownies, based on its centesimal composition, in relation to protein and dietary fiber. In addition, particle size, water activity and microbiological analyses were performed on the selected malt bagasse flour to ensure its food safety. In the preparation of the brownies, four types of formulations were used: control, 25%, 50% and 75% substitution of wheat flour by malt bagasse flour. The brownies were evaluated by texture analysis to determine the product softness and sensorial analysis of acceptability and purchase intention. In addition, the nutritional tables of each formulation were performed to compare them and analyze which formulation is the best in relation to energy value, carbohydrate, protein and dietary fiber. The malt bagasse flour IPA was the one that obtained the best physicochemical characteristics, having the values of moisture, ash, protein, lipid, dietary fiber and carbohydrate of 7.48%, 2.85%, 25.61%, 9.69%, 53.61% and 1.03%, respectively. The water activity of the IPA malt bagasse flour was 0.46 ± 0.002. Regarding the granulometry, 88.83 % of the material passed the sieve of 250 μm mesh was obtained. The microbiological analysis for Salmonella sp was absent and for Escherichia coli was 2.3 × 10-1 . The malt bagasse flour proved to be an effective partial substitute for wheat flour for the production of brownies, since the final product obtained a sensory acceptance higher than 78% and purchase intention of 85% for the formulation with 50% substitution of wheat flour by malt bagasse flour.