Valorisation of brewers’ spent grain for the development of novel beverage and food products

Abstract

Brewer´s spent grain (BSG) is an insoluble residue produced during the beer production process with abundant nutritional compounds. In this context, several studies have identified its potential to generate higher value-added products. The objective of this work was to develop brewer´s bagasse protein beverages and characterize them in terms of their physicochemical and microbiological properties. In addition, the brewery bagasse flour obtained as a residue of the beverage production was used as a new fiber-rich ingredient to make bread enriched with different vegetable oils. Beverages showed a considerable amount of protein, amounting to more than 3% w/v. Bread supplemented with bagasse showed higher fiber content than the control, being around 3 and 1.5%. Therefore, the bagasse could be used as a value-added food ingredient for the preparation of beverages and bakery products with enhanced dietary protein and fiber content. Moreover, emphasis is put on agro-industrial by-products, thereby favouring environmental protection and stressing human welfare.