Produção E Caracterização De Farinha De Bagaço De Malte A Partir De Resíduo Cervejeiro

Abstract

 This study aimed to develop a nutritious flour made out of malt bagasse collected from the man-made Brazilian beer industry residue. The research also allowed us to establish the biochemical profile of the material. The raw material used in this work was donated from a Brazilian private company and after industrial drying, sieving, and quartering, a flour product with humidity amount equal to 2±0,3% was obtained, which means this material is dryer than similar ones described in the literature. The flour is acid and has a percentage of ash content equals 3,04±0,04%. The material has 14,50% of fiber content, which is roughly half of those reported in previous papers for the same type of food. The lipidic load of the malt bagasse flour was 7,27±0,15% after extraction with diethyl ether, thus indicating our material has more lipid than flour developed by other authors. The malt waste flour has 11,77% of proteins and 61,42±0,46% of carbohydrates, with the former being approximately 18% smaller than literature data. The malt bagasse flour is a food made out of reuse of waste, with substantial glicidic, lipidic and dietary fiber content, with the additional advantage to increment well-known recipes as a high nutritional component.