APROVECHAMIENTO DE RESIDUOS SÓLIDOS DEL PROCESO DE CERVEZA ARTESANAL EN LA FORMULACIÓN DE UNA BARRA ENRIQUECIDA EN FIBRA.

Abstract

Bagasse is considered one of the largest wastes obtained when making craft beers, it is used to weigh the great properties they have. For this reason, in the present investigation, the solid waste from the craft beer process was used in the formulation of a fiber-enriched bar, with different levels of bagasse (40%, 50%, 60%) and other cereals such as oats, amaranth, bran bran. wheat, honey, glucose, liquid albumin plus a control treatment without bagasse. The bagasse was bromatologically evaluated to know its nutritional composition, after the four treatments studied, physical-chemical analyzes were carried out where moisture values were obtained 14.25%, fiber 5.43%, protein 9.23%, ash 1.68% , carbohydrates 68.60%, energy 3014.6%, fat 0.81%. Likewise, nutritional composition analyzes were carried out on the three treatments plus the control to determine the formulation richest in fiber, considering T2 the product with the best fiber values (5.75%) compared to the other treatments including the control. The sensory analysis was carried out with 30 untrained tasters, applying a completely random design, it was obtained that T2 was the treatment with the highest acceptance in the evaluated parameters (aroma, flavor, color, texture), additionally a profile analysis was carried out. texture (hardness) in order to determine the quality of the cereal bar whose treatment was T2 with a value of 53.56kg.ms2). It is concluded that the solid residue obtained from the cooking of the malt to obtain craft beer does influence the fiber composition and other quality parameters for cereal bars.