Influência da farinha de bagaço de malte nas propriedades físicas de iogurte batido

Abstract

This work proposes the use of malt bagasse, a byproduct of beer production, in the production of stirred yogurt to add value in a sustainable manner. The overall objective was to evaluate the influence of adding malt bagasse flour on the physical properties of stirred yogurt. The following parameters were evaluated: fermentation monitoring, pH, acidity, color, texture, and syneresis of the yogurts. By observing the results obtained, it was possible to verify the influence of malt bagasse flour on the physical characteristics of the yogurts, obtaining significant results in the analyzed parameters. Particularly noteworthy was the firmness. Syneresis was also reduced, especially in the initial days. The other parameters varied as expected, as even in a refrigerated environment, the lactic culture continued to act on the matrices, altering pH and acidity. The color variation was not as pronounced over time, being more related to the color of the flour itself. Through the analysis of fermentation monitoring, a shorter fermentation time was observed for the yogurts enriched with flour. This work highlights the importance of researching new solutions for sustainable food products and suggests that malt bagasse flour can be an alternative to develop a yogurt with good texture and stability.