Physical‐chemical evaluation of flours from brewery and macauba residues and their use in the elaboration of cookies

DE ÁVILA GONÇALVES, SAYENY; QUIROGA, FERNANDA; VILAÇA, ALESSANDRA COSTA; LANCETTI, ROMINA; BLANCO CANALLIS, MARIA SOLEDAD; DE ANDRADE, MARIA HELENA CAÑO; RIBOTTA, PABLO DANIEL

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021

0145-8892

The growing concern about environment preservation, biotechnological innovation, and the steady increase in world demand for food foment the interest in identifying, quantifying and qualifying agro-industrial waste, glimpsing to develop new prospects for its use. Moreover, most of this kind of residue is just discarded or used in applications of low added value. In this context, the agro-industrial residues generated in beer production and macauba oil extraction are promising due to their composition of essential nutrients, fibers, and bioactive molecules. The purpose of this study was to analyze the physical, rheological, and chemical properties of three kinds of flours pure macauba pulp cake flour (MC), pure brewer?s spent grain flour (PM), and mixed flour composed by 80% (w/w) of macauba flour and 20% (w/w) of beer spent grain (MS)) and apply them in the formulation of cookies. We elaborated cookies using the flours to replace wheat flour on three levels: 5%, 10%, and 15% (w/w). The physical and technological characteristics of the cookies were analyzed. The flours presented a composition that makes them of interest for the production of new food products with high nutritional value. The incorporation of MC, MS and PM flours influenced the quality of the cookies. MC was the one that most affected the characteristics of the cookies, meanwhile PM cookies showed characteristics closer to the standard cookie. Finally, MC, MS, and PM flours can be used in food formulations because of their potential to improve the nutritional quality of the product.