Abstract
Several studies have been conducted to find ways to use the spent yeast from brewery due to their high nutritional content (e.g., proteins, vitamins and minerals). Therefore, this study aimed to characterize the spent yeast from brewery and add it to cookies as an ingredient to valorize the waste from beer production. Spent yeast in its natural and autolysed form were characterized by physical-chemical analysis. Subsequently, formulations of cookies were developed with autolysed biomass (10% and 20%). These cookies were under physical-chemical and microbiological analysis. Finally, the cookies were submitted to the evaluation of acceptability as well. Brewer’s yeast is a potential source of protein, resulting in cookies with less carbohydrate content. The cookies without biomass has better acceptability, therefore, it is necessary to improve the formulations with spent yeast. However, it was noticed that brewer’s yeast has potential for its application in food and, its use as an ingredient on food formulations can be a way to valorize the residue from beer production.
Highlights
Among the products from bakery, cookies are the most consumed product in the world
To valorize the residues from the brewing industry, spent yeasts in its natural form and autolysed form were characterized by physical-chemical analysis before being added to cookies
The autolysed biomass (AB) moisture was higher than natural biomass (NB) probably due to the autolysis process
Summary
The high consumption and popularity of cookies are attributed to their price, wide variety of flavors, convenience and long shelf-life (JAN; SAXENA; SINGH, 2016; ROCCHETTI et al, 2019; YANG; GUO; ZHAO, 2020). The yeast used in the fermentation stage in beer production is the secondlargest residue of the entire process (PODPORA et al, 2015; LÉON-GONZÁLEZ et al, 2018). It is considered a cheap source of nitrogen, an excellent source of proteins, vitamins (such as B1, B2, B3, B5, B6, B7, and B9), and it has a good amino acid profile. Yeast and its derivatives, for example, autolysed yeast and extracts are widely used as a nutritional and flavoring complement (AMORIM et al, 2016)
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