Brewer’s Spent Grain for yogurt manufacturing: adjusting industrial methods and technology to pump up protein, fiber content and good organoleptic properties for final product without compromising consumers’ acceptance.
A YOGURT DEVELOPMENT TO PUMP UP ITS PROTEIN AND FIBER CONTENT
Cooperation Project description:
Protein claims are gaining importance in yogurt launches, with more than a third of U.S. introductions over the past year positioned as high in the nutrient, according to market research firm Innova Market Insights.
Brewers’ spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total by-products generated. BSG is available in large quantities throughout the year, but its main application has been limited to animal feeding. Nevertheless, due its high content of protein and fiber (around 20 and 70% dry basis, respectively), it can also serve as an attractive adjunct in human nutrition. So the main goal of this project is the use BSG in the yogurt manufacture, adjusting industrial methods and technology in the production process to the correct development of texture and flavour of the final product
It was required initial conditioning of brewers’ spent (dried until 6% of moisture). Drying was not required for malt because it was directly obtained with 3% moisture. The addition of malt to yogurt, even at the lowest concentration to declare a product as “source of fiber”, had a negative flavour contribution. The highest consumers’ preference score was for Caramelized brewer’s spent yoghurt among the other prototypes (oat and brewers’ spent with sugar yoghurt; brewers’ spent topping yoghurt, and brewers’ spent and sweetener yoghurt -control-). Caramelized brewer’s spent yoghurt had an average score of 6.32 over 9 points scale. Intention of purchasing was 2 out of 3 consumers. Lower scores were obtained for the rest of prototypes an intention of purchasing remained below 50%. These results demonstrate that the use of brewer’s spent grains is an interesting option, especially because of its functional activity related to fat reduction (12%) in C. elegans (animal model for testing in vivo) compared to conventional yoghurt.