Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads

Abstract

This work aims to formulate shortbreads by partial substitution of wheat flour with brewers’ spent grains (BSGs), valorization strategy of this by-product. This study has underlined that replacing 30 % wheat flour with BSGs barley malt flour and BSG enriched with 30 % of oat flakes allows for a significant increase in fiber, particularly arabinoxylan, and protein, compared with the reference biscuit. The fiber content allows for a “high in fiber” label and meets the “gut health” EFSA claim. The obtained food products contribute to the recommended daily intake of bioactive compounds for health benefits, they do not show an increase in sugars and fats, compared to 100 % wheat flour shortbread, and have acceptable sensory characteristics. The formulation of shortbreads by partial substitution of wheat flour with BSGs can be an efficient and feasible strategy for the upcycling and valorization of this by-product throughout the production of functional food.

Keywords

• Shortbreads
• Brewers’ spent grains
• Fiber
• Arabinoxylans
• β-glucan
• EFSA claims