Aproveitamento de resíduos da indústria cervejeira na elaboração de cupcake

Abstract

The undue disposal of wastes from food and beverage production process can contribute to economic losses; however, it can be used to add economic value to the industries. In the specific case of beer production process, residual waste brewer's yeast and barley malt bagasse are among the residues generated. This work aims to take advantage of these residues in the cupcake elaboration, adding nutritive value to it as an alternative for the sustainable disposal of residues from breweries and to carry out an evaluation of the centesimal, microbiological and sensorial composition. The malt was dried at 70 ° C with weighed at 15-minute intervals in the first hour and after the first hour, weighed at 30-minute intervals for 3 hours. The drying occurred until the sample reached constant weight. Drying of brewery residual yeast took over a 24 hour period at 30 ° C. After drying the barley malt and residual brewer's yeast, they were crushed, sieved and packaged. The analyzes of moisture, acidity and pH of the flours produced were carried out. Four formulations of cupcakes were prepared by varying the proportions of wheat flour, barley malt bagasse and brewer's residual yeast flour and the moisture analyzes, pH, acidity, ashes, proteins, carbohydrates, lipids, crude fiber and as well as sensory analysis of cupcakes to evaluate acceptance, purchase intent and preference. The results of the sensorial evaluation showed in general that, the incorporation of malt bagasse flour and residual yeast were satisfactory in the sensorial attributes evaluated. The physical-chemical analysis showed an increase in fiber content and nutritional improvement of cupcakes. It's concluded that flour additions from these residues can be added in bread products, being offered to consumers and reducing possible environmental damages and also presenting the industrialization possibility.