Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers

Abstract

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.