Elaboração e caracterização de biscoito tipo cookie com bagaço de malte proveniente da produção de cerveja artesanal

Abstract

In the brewing process, the raw material used to prepare the brewing wort, known as malt bagasse, is discarded. The presence of fibers, residues of proteins and sugars, makes this bagasse with potential of use in products elaborated in baking, such as breads, cakes and biscuits, where the increment, mainly in fibers, benefits the consumer from a nutritional point of view and functionality. The objective of this work was to reuse the malt bagasse in the elaboration and development of cookies, avoiding the waste. In this work, two types of malt flour from the APA and Saison beer types were evaluated. The malt was oven dried at 69 ° C for approximately 48 hours, after which the analyzes of the proximal composition and color were performed in order to choose the malt for the preparation of the cookie; The malt of the APA beer presented better results of luminosity and also of the proximal composition. Five cookie formulations were made; Formulation 1 (F1 - 100% wheat flour), formulation 2 (F2 - 25% malt flour, 75% wheat flour), formulation 3 (F3 - 50% malt flour, 50% wheat flour), formulation 4 (F4 - 75% malt flour, 25% wheat flour) and formulation 5 (F5 - 100% malt flour). The obtained mass for each treatment was shaped in cookie format with approximately 75 mm of diameter and 20 g each, arranged in aluminum forms and roasted in a preheated oven at 200ºC for 15 minutes. After being removed from the oven, the cookies were cooled to room temperature, packed in small bags of polyethylene sealed and kept until the analysis. Analyzes of the proximal composition of moisture, ashes, lipids, fibers, proteins, carbohydrates and energetic value were carried out, besides physical analyzes as parameters of color, Aw, diameter, thickness, expansion factor, specific volume and texture. The use of malt was feasible; With the increase of the addition of malt flour in the formulations, the fiber and protein contents increased, already their energy value decreased, thus showing a product of high nutritional value; Its coloration had darker appearance with the increase in the content of malt flour, characteristic of whole products.