Desenvolvimento de barra alimentícia com adição de bagaço de malte residual da indústria cervejeira

Abstract

The growing demand for sustainable and nutritionally rich foods has driven research focused on the reuse of agro-industrial residues. In this context, the present study aimed to develop a savory food bar using spent brewer’s grain as a functional ingredient. The proposed formulation also included xanthan gum, oats, and nuts, resulting in a product with a high dietary fiber content. Physicochemical analyses revealed fiber content of 82%, moisture of 26%, total lipids of 0.88%, and ash content of 4.00%. These results indicate a favorable nutritional profile, especially due to the high fiber concentration and low lipid levels. Microbiological evaluation confirmed the safety of the product, in accordance with ANVISA Resolution RDC No. 724/2022. Sensory analysis, conducted with 100 untrained panelists, demonstrated good acceptance, particularly in terms of flavor (average score of 6.58) and overall impression (6.40). Purchase intention results showed that 48% of the evaluators were positively inclined to buy the product, although the lack of prior communication regarding its savory profile may have influenced perception. The development of a food bar with added spent grain proved technically feasible, promoting the valorization of an agro-industrial by-product with functional potential, contributing to circular economy practices and food innovation.