English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

O bagaco de malte e o principal subproduto do processo de fabricacao de cerveja. Visando aproveitar o potencial nutritivo do bagaco de malte, este trabalho teve como objetivos determinar a composicao centesimal da farinha obtida de bagaco de malte (FBM) e avaliar as caracteristicas fisico-quimicas e sensoriais de formulacoes de biscoitos tipo cookie elaboradas com substituicao parcial da farinha de trigo por farinha obtida de bagaco de malte. Foram elaborados biscoitos: padrao (0%) e adicionados de 10, 20 e 30% de FBM, os quais foram avaliados quanto as caracteristicas fisico-quimicas, aceitabilidade quanto aos atributos sensoriais (aparencia, cor, textura, aroma, sabor e aceitacao global) e intencao de compra. A composicao centesimal da FBM apresentou maiores teores de proteinas, lipidios, cinzas e fibras em comparacao a farinha de trigo. O teor de fibras da FBM foi de 27,6%. As formulacoes de biscoitos com 10, 20 e 30% de FBM apresentaram teores de fibras de 1,67, 2,66 e 4,84%, respectivamente, enquanto a formulacao padrao continha 1,02% de fibras. Com relacao aos atributos sensoriais, para todas as formulacoes, houve predominio de media 7 (“gostei moderadamente”) no teste de escala hedonica. Com relacao a intencao de compra, o biscoito padrao apresentou aprovacao de 70% e as demais formulacoes, com a presenca da farinha de bagaco de malte, apresentaram um alto indice de aprovacao, 78%. Os resultados mostram a possibilidade de utilizacao da FBM na elaboracao de biscoitos tipo cookie ricos em fibras e com caracteristicas sensoriais aceitaveis. Os resultados indicam a viabilidade de producao de biscoitos tipo cookie com FBM em substituicao parcial a farinha de trigo, com qualidade sensorial e nutricional. Abstract The brewer’s spent grain is the main by-product of the brewing process. Aiming to take advantage of the nutritional potential of beer industrial residues, this study aimed to determine the centesimal composition of the flour obtained from brewer’s spent grain (FBM) and evaluate the physico-chemical and sensory characteristics of cookies formulated with partial replacement of wheat flour by FBM. The following cookies formulations were prepared: Standard (0%) and added with 10, 20 and 30% of FBM, which were characterized according to their physico-chemical properties, acceptability as the sensory attributes (appearance, color, texture, aroma, flavor and overall acceptance) and purchase intent. The chemical composition of FBM showed higher amounts of protein, lipids, ash and fiber when compared to wheat flour. The fiber content of FBM was 27.6%. Cookies formulations 10, 20 and 30% FBM showed fiber content of 1.67, 2.66 and 4.84%, respectively, while the standard formulation contained 1.02% fiber. With respect to sensory attributes, for all formulations, there was an average of dominance 7 (“liked moderately”) in hedonic scale test. Regarding the purchase intent, the standard cookie presented approval of 70% while the other formulations, with brewer’s spent grain flour addition, had a higher approval rate, 78%.The results show the potential of using FBM in the preparation of fiber enriched cookies with acceptable sensory characteristics. The results indicate the feasibility of production of cookies with FBM in partial substitution of wheat flour with sensory and nutritional quality.

Physical-chemical and sensory characterization of cookies added with brewer`s spent grain flour as fiber supply