Assessing the potential of brewer’s spent grain to enhance cookie physicochemical and nutritional profiles

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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
dc.contributor.authorPereira, Paula
dc.contributor.institutionCBIOS - Research Center for Biosciences & Health Technologies
dc.contributor.institutionBioRG - Bioengineering & Sustainability Research Group
dc.contributor.institutionEPCV - School of Psychology and Life Sciences
dc.date.accessioned2025-09-08T15:15:06Z
dc.date.available2025-09-08T15:15:06Z
dc.date.issued2025-01-02
dc.descriptionPublisher Copyright: © 2025 by the authors.
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.sponsorshipThis research was funded by the Foundation for Science and Technology (FCT) under the grants UIDB/04567/2020, and UIDP/04567/2020 to CBIOS.
dc.formatapplication/pdf
dc.identifier.citationNicolai, M, Palma, M L, Reis, R, Amaro, R, Fernandes, J, Gonçalves, E M, Silva, M, Lageiro, M, Charmier, A, Maurício, E, Branco, P, Palma, C, Silva, J, Nunes, M C, Fernandes, P & Pereira, P 2025, 'Assessing the potential of brewer’s spent grain to enhance cookie physicochemical and nutritional profiles', Foods, vol. 14, no. 1, 95. https://doi.org/10.3390/foods14010095
dc.identifier.doihttps://doi.org/10.3390/foods14010095
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10437/15538
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85214489302&partnerID=8YFLogxK
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.relation.ispartofFoods
dc.rightsopenAccess
dc.subjectNUTRITION
dc.subjectDIETARY FIBRES
dc.subjectPROTEINS
dc.subjectFATTY ACIDS
dc.subjectSENSORIAL ANALYSIS
dc.subjectNUTRIÇÃO
dc.subjectFIBRAS ALIMENTARES
dc.subjectPROTEÍNAS
dc.subjectÁCIDOS GORDOS
dc.subjectANÁLISE SENSORIAL
dc.subjectCBIOS - Artigos de Revistas Internacionais com Arbitragem Científica
dc.titleAssessing the potential of brewer’s spent grain to enhance cookie physicochemical and nutritional profilesen
dc.typearticle

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