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Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles

2025-01Artigo científico Acesso aberto
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dc.contributor.authorNicolai, Marisa
dc.contributor.authorPalma, Maria Lídia
dc.contributor.authorReis, Ricardo
dc.contributor.authorAmaro, Rúben
dc.contributor.authorFernandes, Jaime
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorSilva, Mafalda
dc.contributor.authorLageiro, Manuela
dc.contributor.authorCharmier, Adília
dc.contributor.authorMaurício, Elisabete
dc.contributor.authorBranco, Patrícia
dc.contributor.authorPalma, Carla
dc.contributor.authorSilva, Joaquim
dc.contributor.authorNunes, Maria Cristiana
dc.contributor.authorFernandes, Pedro C.B.
dc.contributor.authorPereira, Paula
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.institutionFaculdade de Ciências e Tecnologia (FCT)
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2025-07-03T23:58:01Z
dc.date.available2025-07-03T23:58:01Z
dc.date.issued2025-01
dc.descriptionCopyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland.
dc.description.abstractBrewers’ spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties. The dietary fiber, lipid, and protein content of cookies improved considerably with the highest incorporation of BSG, increasing from 6.37% to 15.54%, 9.95% to 13.06%, and 9.59% to 12.29%, respectively. Conversely, moisture and water activity decreased from 11.03% to 3.37% and 0.742 to 0.506, respectively, forecasting a lower risk of microbial contamination and increased shelf-life. The incorporation of BSG in cookies resulted in decreased brightness and increased hardness, from 40 N to 97 N. Moreover, colorimetric shifts among the control cookies and the two BSG-rich formulations could be easily identified by an untrained observer. Sensory evaluation showed that cookies with 50% BSG retained acceptable sensory characteristics, suggesting potential for further development. Overall, BSG enhances the nutritional profile of cookies with no excessive detrimental impact on sensory features.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent996272
dc.identifier.doi10.3390/foods14010095
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 120887203
dc.identifier.otherPURE UUID: 74e9edcb-1282-4196-931a-23a4a35794eb
dc.identifier.otherScopus: 85214489302
dc.identifier.otherWOS: 001393594900001
dc.identifier.otherPubMed: 39796385
dc.identifier.urihttp://hdl.handle.net/10362/184791
dc.identifier.urlhttps://www.scopus.com/pages/publications/85214489302
dc.language.isoeng
dc.peerreviewedyes
dc.relationFunding Information: info:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Base/UIDB%2F04567%2F2020/PT
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04567%2F2020/PT
dc.relationResearch Center for Biosciences & Health Technologies
dc.subjectbrewer’s spent grain
dc.subjectfatty acids
dc.subjectfibers
dc.subjectprotein
dc.subjectsensory evaluation
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.titleAssessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profilesen
dc.typejournal article
degois.publication.issue1
degois.publication.titleFoods
degois.publication.volume14
dspace.entity.typePublication
oaire.awardNumberUIDP/04567/2020
oaire.awardTitleResearch Center for Biosciences & Health Technologies
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04567%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublicationa9385b1a-cb7e-4287-981a-7230a1a139cc
relation.isProjectOfPublication.latestForDiscoverya9385b1a-cb7e-4287-981a-7230a1a139cc

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