Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies

Abstract

Residues from beer production and macauba oil extraction are promising due to their composition of essential nutrients, fibers, and bioactive molecules. In this study, we analyzed 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 (MS) composed of 80% (w/w) macauba flour and 20% (w/w) beer spent grain—and apply them in the formulation of cookies. The flours presented 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. Practical applications: The complete characterization of food flours is important not only to understand its nutritional role in the diet of individuals but also to comprehend how this flour behaves as an ingredient, its influence on the quality of the final product, and even for the dimensioning and operationalization of processing. The flours evaluated presented a high potential for being used in food products because they are materials with a high content of fiber and protein. Macauba cake flour affected more the characteristics of the cookies and beer spent grain flour cookies showed characteristics closer to the standard cookie.