ANÁLISE DE RESÍDUO DE CEVADA (Hordeum vulgare) E DESENVOLVIMENTO DE MISTURA PARA BOLO

Abstract

The world population is constantly growing, and brings with it new challenges, such as increased food production, and consequently more waste. Barley is a grain used mainly in the production of beer and distillates, where approximately 110 to 120 kg of wet residue is obtained for every 100 kg of barley malt. The aim of this research was to use the barley by-product as raw material in a chocolate cake mix formulation. Three formulations were developed with the barley residue flour (standard, 40% formulation, and 60% formulation) as a substitute for wheat flour. Physicochemical analyses of the barley residue flour and cake mixes, and sensory analysis of the chocolate cake, were performed. High protein, fiber and mineral contents were found in the residue flour, and high protein and fiber contents in the cake mixes. The cake was well accepted by the tasters, with an acceptability index higher than 70% in almost all parameters, except aroma and aftertaste, due to the higher addition of barley residue flour. The barley residue flour proved to be rich in nutrients that benefit health, and can be used in food products as an ingredient and fortifier, increasing its nutritional potential, and reducing the environmental impact of improper disposal of industrial waste. Keywords: barley, industrial waste, by-product, sustainability.