Caracterização físico-química e desenvolvimento de biscoito tipo aperitivo salgado elaborado a partir do subproduto da indústria cervejeira

Abstract

According to the Food and Agriculture Organization of the United Nations (FAO), a quarter of food that is lost or not used properly is used for feeding. Cereal waste represents around 30%, among them we can mention barley (Hordeum vulgare). The grain is used in the production of beverages such as beer. Brazil is the third largest beer producer in the world, with approximately 14.1 billion liters of beer per year. This work aims to develop a flour from barley residue and use it in the formulation of salted appetizer. Three snack formulations were developed with barley flour (standard formulation – 0%, 15% and 20% of barley flour addition). Physicochemical and sensory analyzes (flour from barley residue and salted appetizer) were performed. High protein and fiber content were found in flour from barley residue. Most of the attributes presented by Acceptability Index (AI) values were ≥ 70%, except the residual flavor. The appetizers prepared with the addition of barley residue were well accepted by the tasters and presented a high content of proteins, fibers and minerals, causing the product to improve its nutritional characteristics.

Keywords: Barley, by-products, sustainability, appetizer.