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. 2024 Dec 18;80(1):12.
doi: 10.1007/s11130-024-01251-1.

Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products

Caroline Franco Paiva  1 , Tainá da Silva Fleming De Almeida  2 , Gabriela Egídio Arelhano  2 , Angely Vanessa Rodríguez Alvarado  2 , Mariana Biava De Menezes  2 , Eliana Janet Sanjinez Argandoña  3 , Isabela Lira De Alencar Gomes  3 , Amanda Maria Tomazini Munhoz Moya  4 , Paulo Sérgio Loubet Filho  4 , Elisvânia Freitas Dos Santos  2
Affiliations

Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products

Caroline Franco Paiva et al. Plant Foods Hum Nutr. .

Abstract

Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed. BSGF was found to be rich in protein (15.5 ± 0.14 g/100 g), zinc (7.92 ± 0.44 mg/100 g), and dietary fiber (52.12 g/100 g). Cakes with 60% BSGF substitution showed increased fiber content (69.8 g/100 g) and zinc content (27.04 g/100 g). Organoleptic evaluation indicated that the tenderness of all three cakes did not show statistical differences. However, among the cakes with BSGF, the 40% substitution level was better accepted by consumers, particularly in terms of flavor. These findings suggest that incorporating BSGF into bakery products can improve nutritional value while offering a sustainable approach to food production by valorizing industry by-products.

Keywords: Barley waste; Brewer’s spent grain; Cake mix; Fiber; Industrial waste; Zinc.

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Conflict of interest statement

Declarations. Ethics approval: The project was approved by the Ethics Committee of the Federal University of Mato Grosso do Sul (protocol number 36631220.3.0000.0021). Informed Consent: Informed consent was obtained from all the subjects involved in the study. Competing Interests: The authors declare no competing interests.

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