文章基本信息

标题：Desenvolvimento de barra de cereais com aproveitamento de resíduo de mosturao de cerveja desidratado e incorporao de proteína hidrolisada de soja e gelatina
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作者：Jheimisson Luiz Santos ; Larissa Rodrigues Gomes ; Nathália de Andrade Neves 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2022
卷号：11
期号：2
页码：1-27
DOI：10.33448/rsd-v11i2.25572
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The brassage pomace is the by-product generated in greater amounts during beer processing. This residue has a high content of proteins, minerals, dietary fiber, and water content. Drying processes allow for an increase in the shelf life of the brassage pomace and its application in food products. Among these products, cereal bars have excellent potential, as they are expanding widely in the market and are an easy-to-handle food matrix. In addition to the increase in dietary fiber content, the incorporation of proteins improves the nutritional profile of cereal bars. Thus, we aim to carry out the drying process of the brassage pomace at three temperatures (40, 60 and 80 oC) and apply it to cereal bars with hydrolyzed soy protein and gelatin. The Response Surface Methodology was used as an experimental strategy through a Central Composite Rotational Design of three independent variables. The evaluated responses were instrumental color and texture, bulk density, water activity and moisture. The optimal point (P < 0.10 and R2 > 0.80) was defined using 27.08 % brassage pomace, 12.44 % hydrolyzed soy protein and 0.89 % hydrated gelatin (1:3 – gelatin:water ratio). It was observed that the optimized point presented satisfactory technological characteristics, with a significant reduction in the levels of lipids, sugars and starch and an increase in the levels of proteins, minerals and dietary fiber. In addition, the optimized point showed a 19.27 % reduction in the total caloric value.
关键词：Amino acids;Binding agents;Dietary fiber;Drying;Texture.