Abstract
The brewing industry generates large amounts of food waste including brewers’ spent grain (BSG) and leftover malted grains from beer production. BSG compositions can vary but consistently include high levels of protein and fiber. The potential nutritional and health benefits of BSG have sparked recent interest for food fortification. However, the challenges associated with BSG addition can impact food quality due to increases in fiber and protein content and reduction in starch content. Consumer testing was conducted to evaluate muffins containing varying levels of BSG (0, 20, 30% wt:wt flour) to determine the highest acceptable concentration on overall likeability, appearance, texture, moistness, sponginess, and taste attributes. Significant differences were found within appearance (F = 7.728, P = .001) and taste (F = 4.947, P = .008) ratings across all muffins. Control and 20% BSG muffins were rated significantly higher for appearance (6.74 ± 0.18; 6.64 ± 0.18) than 30% BSG muffins (6.11 ± 0.18). Muffins containing 20% BSG (7.15 ± 0.17) received significantly higher taste ratings than 30% BSG muffins (6.56 ± 0.22) and control muffins (6.49 ± 0.19). However, 30% BSG muffins maintained acceptance for all attributes showing higher allowable BSG substitutions than previously reported. Bivariate correlation analyses found that all attributes across each muffin variation were strongly, positively correlated (r > 0.6) with overall likeability excluding appearance (r = 0.359, P < 0.001) and moistness (r = .466, P < 0.001) in control muffins. Significant predictors of overall likeability were appearance (β = 0.088, P = 0.005), texture (β = 0.181, P < 0.001), sponginess (β = 0.226, P < 0.001), and taste (β = 0.494, P < 0.001). Brewers’ spent grain consumer acceptance results will guide the development of test food products for future human diet intervention compliance.
Highlights
The beer industry generates large amounts of food waste by-products in the forms of spent hops, surplus yeast, and brewers’ spent grain (BSG) [2]
As shown in the ingredient analysis of each muffin formulation, 0 g, 7.46 g, and 11.18 g of BSG were added to the control, 20%, and 30% BSG muffins (Table 1), providing 1.8 g, 4.1 g, and 5.2 g of total dietary fiber, respectively (Table 2). erefore, as the concentration of BSG was increased in the muffins, the dietary fiber content increased by 56% and 65%
Possible nutrient content claims could be made on the labeling of 20% and 30% BSG muffins with each considered a “good source” of protein and fiber because the serving size contains more than 10% of the recommended daily values for each nutrient [37]
Summary
In 2019, the US beer market generated over 191.2 billion barrels of beer, equivalent to $116 billion in annual sales [1]. The beer industry generates large amounts of food waste by-products in the forms of spent hops, surplus yeast, and brewers’ spent grain (BSG) [2]. BSG is the residue left after separation of liquid wort during the brewing process. Spent grains are the most abundant by-product of beer manufacturing representing around 85% of the waste created by the brewing industry with approximately 40 million tons produced worldwide each year [3]. Efforts have been made to valorize BSG in nonfood sectors as a source of feedstock, compost, biogas, and substrate for cultivation of high-value microorganisms [4–6]. Reusing BSG as a value-added food source for human consumption is of interest because it increases protein, fiber, vitamin, and mineral content in grain-based products while decreasing starch and caloric content [12, 13]
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