Abstract
Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, lipids, mineral and phenols that needs to be further exploited. In this vein, five different BSG types were collected from local breweries and valorized in cookies manufacturing. Thus, proximate composition (protein, minerals, lipids, ash, crude fiber and carbohydrates) was analyzed using AACC (American Association of Cereal Chemists) methods, DPPH (2,2-Diphenyl-1-picrylhydrazyl), and Folin Ciocalteu methods were used to determined antioxidant activity and total phenols, while minerals and aroma volatile compounds were performed using inductively coupled plasma optical emission spectrometry (ICP-OES) and ITEX/GC-MS (in tube extraction gas chromatography-mass spectrometry) respectively. Color and physical characteristics, together with sensorial analysis, were also evaluated. The results highlighted a significant difference between BSG samples, mainly from the total phenols, antioxidant activity and aroma volatile compounds point of view. BSG volatiles compounds from the aldehydes group such as 2-methyl-propanal, 3-methyl-butanal and 2-methyl-butanal were identified also in the final baked goods, leading to a pleasant and appreciated consumers’ taste and aroma. Furthermore, cookies sensorial analysis emphasized that the sample manufactured with BSG from light and dark malt mixture was more appreciated by consumers, attaining the highest hedonic scores.
Highlights
The world population is expected to reach 9.8 billion people in 2050 while millions of people are starving today
With respect to wheat flour (WF), a total number of only five aroma volatile compounds were identified, the main representative being 2-methyl-propanal (52.1%), hexanal (37.05%), acetophenone (8.12%) and D-limonene (0.63%); 2-methyl-propanal is responsible for odor perception such as wine, solvent, malty, fruity, hexanal for odors such as intense green, aldehydic, fruity, oily, meantime acetophenone gave odor perception of floral, must, spicy, almond, nutty and D-limonene exhibited odor perception such as citrus, fresh and sweet (Table 4)
Five different types of Brewers spent grain (BSG) by-products with an addition of 20% were used in cookies manufacturing, replacing wheat flour
Summary
The world population is expected to reach 9.8 billion people in 2050 while millions of people are starving today. World cereal equivalent food demand is anticipated to be. The pandemic situation has changed consumers’ dietary habits, and their attention was directed towards healthier and balanced diets [3]. The pandemic situation has significantly increased food insecurity, and the nutritional indicator has been affected mainly by consumer behavior changes [4]. In this way, the researcher’s attention is focused on the reduction of agroindustrial waste with maximizing the conversion of the by-products into higher added-
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