Avaliação físico-química e sensorial de bolo de chocolate enriquecido com resíduos do Malte da indústria cervejeira.

Abstract

The brewing industry generates food-grade waste, where barley malts used in the brewing process contain significant amounts of carbohydrates, proteins, fibers and minerals. The objective of this study was to reuse the residue of barley malt from the production of beer for the production and sensorial evaluation of chocolate cake, characterizing them physicochemically. The malt residue of barley was obtained in a micro brewery located in the city of Patos - PB, being the wet residue and the flour of the residue characterized as water content, mineral residue, pH, titratable total acidity, crude fiber, carbohydrates , starch, amylose, crude protein and lipids. From the residue meal, three formulations of chocolate cake with different percentages of the flour of the residue were developed, with 25% (B1), 50% (B2) and 100% (B3), where the cakes passed through physical evaluations -chemical, microbiological and sensory analysis. The residual flour presented better results for proteins, with 16.32%, and for the fibers were not significant, in the residue with 11.62% and in the flour of the residue with 9.46%. The three formulations of the chocolate cakes were not significant for fibers with 15.40% (B1), 12.49% (B2) and 10.17% (B3). For the proteins the formulation B3 presented higher value with 12.17%. The sensorial evaluation of the formulations presented good grades being classified as liked very much, for most attributes, in the formulation B1 and I liked moderately and slightly for the formulations B2 and B3, having a good acceptance by the tasters. The purchase intention was higher in B1. Bagasse flour can be added to human food and into cake recipes as an additional ingredient by adding a higher value for fiber and protein.