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. 2020 Jan 21;25(3):442.
doi: 10.3390/molecules25030442.

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

Maria Simona Chiş  1 , Anamaria Pop  1 , Adriana Păucean  1 , Sonia Ancuța Socaci  2 , Ersilia Alexa  3 , Simona Maria Man  1 , Monica Bota  1 , Sevastiţa Muste  1
Affiliations

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

Maria Simona Chiş et al. Molecules. .

Abstract

Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0-25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer's preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.

Keywords: biscuits; fatty acids; food waste; malt spent rootlets; volatiles.

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Conflict of interest statement

The authors have no conflict of interest regarding the content of this paper.

Figures

Figure 1
Figure 1
Aroma profile of spent malt rootlets by main compounds classes identified during GC-MS analysis.
Figure 2
Figure 2
Aroma profile of enriched biscuits with spent malt rootlets in different concentrations (0–25%).
Figure 3
Figure 3
Hedonic scores for enriched biscuits with spent malt rootlets in different concentrations (0–25%).
See this image and copyright information in PMC

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