Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles.

Maria Simona Chiş,Monica Bota,Adriana Păucean,Sevastiţa Muste,Ersilia Alexa,Simona Maria Man,Sonia Ancuța Socaci,Anamaria Pop

doi:10.3390/molecules25030442

Abstract

Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0–25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.

Highlights

Food waste, one of the largest portions of solid waste, has grown to become a global problem.Every year, nearly 1.3 billion tons of food trash is dumped in landfills or is otherwise disposed of [1].Its efficient management represents the main objectives of European Union (EU) actions against food waste and towards sustainable development, aiming to halve food waste per capita at the retail and consumer level by 2030, and reduce food loss among the food production and supply chains [2].Nowadays, efforts are being directed towards the exploitation of agro-industrial waste, from both economic and environmental standpoints
To the best of our knowledge, there are very few works reporting on the relationship between the spent malt rootlets addition in baked goods and their fatty acids, volatile and sensory profiles
Spent malt rootlets are by-products of the brewing industry and are a good source of valuable nutrients. Their specific aroma profile could limit their addition in baked products

Summary

Introduction

Efforts are being directed towards the exploitation of agro-industrial waste, from both economic and environmental standpoints. These by-products are recognized as having significant amounts of biologically active compounds, namely proteins, fibers, polysaccharides, flavor compounds, or different phytochemicals, while their uncontrolled disposals lead to environmental problems [3,4]. These bioactive compounds can be revalorized as functional ingredients in food, pharmaceutical, health care, cosmetic, and other products.

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Conclusion