Reusing brewing industry by-products for the development of food products

• Autor(a) principal: Pires, Luís Miguel Dias
• Data de Publicação: 2023
• Tipo de documento: Dissertação
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10348/12013
• topic: BSG; by-products

The work presented here can be divided in two major parts, with one being an internship in a brewery, related to the production of beer and assessment of the possible use of byproducts and development of new beers within the industry. The other being the development of sausages supplemented with a by-product of the beer industry, the brewers’ spent grain (BSG). Craft beer is a ever growing market in developed countries, and with the brewery in question being considered the oldest Portuguese micro-brewery, the quality control, and optimization of processes that this brewery can bring to deepen the knowledge of the beer industry is of great interest, alongside the need to develop new beers, mainly the styles that are the newest trend, to improve the portfolio of beer styles produced by the brewery and possibly penetrate markets of interest, to possibly increase the consumer base and further expand the company. So a beer recipe of the style NEIPA was developed being one of the most rated styles of 2020 in the most popular beer rating sites or apps like Untappd, maintaining the brewerys quality control assured and developing a beer within the brewery’s quality parameters. The experimental part of this work in the field of developing new food products, consisted in the development of frankfurter sausages supplemented with different levels of BSG and with an assesment of using the BSG as a possible replacer of phosphate. We made the determination of proximate chemical composition, pH, instrumental texture, instrumental color and sensory evaluation of the final products. The sensory analysis approach included focus groups to have preliminary insight of sensory characteristics and consumer evaluation, using two FG, all composed of consumers with no formal experience in sensory analysis and most of them regular meat consumers, presented samples from the six formulations randomly ordered. With the vocabulary gathered in the focus groups, a Check All That Apply test was also performed with 64 consumers. A hedonic question with a 9 point scale to be answered before the CATA attributes was also included. With the data from the sensory analysis, the impact of different attributes in the hedonic evaluation results was also studied. In the chemical composition, only the pH, the ash and the fat contents presented significant differences, although they were expected in the fat content since it was partially substituted by the BSG, in the ash content and pH, the samples with phosphate presented significant differences from the ones without, having higher values in the samples with phosphate, which is expected in the pH, since this additive generally increases it. In the instrumental texture measurement there were no significant differences found and in the instrumental color, only the value b* presented significant differences. The FG identified 21 main descriptors, to which the CATA analysis results demonstrated that the presence of phosphates had a positive influence in the texture attributes. In the hedonic evaluation, the addition of BSG had a positive impact, and 6 attributes presented impact in the hedonic mean. With these results showing the possibility of using BSG to increase the nutritional value of sausages, alongside its use for replacing fat.