Abstract
Brewer's spent grain (BSG) is an insoluble residue produced during the beer production process with abundant nutritional compounds. In this context, several studies have identified its potential to generate higher value-added products. The objective of this work was to develop brewer's bagasse protein beverages and characterize them in terms of their physicochemical and microbiological properties. In addition, the brewery bagasse flour obtained as a residue of the beverage production was used as a new fiber-rich ingredient to make bread enriched with different vegetable oils. Beverages showed a considerable amount of protein, amounting to more than 3% w/v. Bread supplemented with bagasse showed higher fiber content than the control, being around 3 and 1.5%. Therefore, the bagasse could be used as a value-added food ingredient for the preparation of beverages and bakery products with enhanced dietary protein and fiber content. Moreover, emphasis is put on agro-industrial by-products, thereby favouring environmental protection and stressing human welfare.
Published Version
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