DEVELOPMENT AND CHARACTERIZATION OF CUMBARU SWEET (DIPTERYX ALATA vog.) ADDED WITH BREWER’S SPENT GRAIN FLOUR

Brewer’s spent grain is a by-product obtained between the stages of mashing and filtration of malt grains, corresponding to 85% of the residue produced in the brewing process. The Cumbaru, regionally known as Baru, is a typical nut from the Cerrado of Brazil. The objective of this work was to elaborate a brittle bar type of sweet using brewer’s spent grain flour (FBM) and Baru’s chestnut. The analyzes of microbiological quality (coliforms 35 º C, coliforms 45 º C, E. coli, Salmonella, mildew and yeasts) and physicochemical (color CIEL*a*b* system; Texture; Ashes; Moisture(%), pH, and elaborated 3 formulations: F0 (40% chestnut); F1 (35% chestnut and 5% FBM) and F2: (30% chestnut and 10% FBM). The results were analyzed by the Tukey’s range test to 5% significance. The microbiological analyses did not present contamination indices, obtaining a safe food. Physicochemical analyses for the parameter color L* (luminosity) (F0:52.95; F1:43.41; F2:43.93) indicated that the higher the FBM content, the lower the luminosity results, the parameter a* (Red index) (F0:9.93; F1:9.25; F2:9.16) did not differ statistically between treatments. The parameter b*, indicative of yellow, (F0:29.33; F1:24.15; F2:23.62) had some changes in the tone. In relation to the texture (F0:6.74; F1:5.19; F2:7.70), there was a difference between the samples, which may be justified by the poor homogenization of the product. With respect to Ashes (%) (F0:1.68; F1:1.87; F2: 2.17), there was a difference due to the increase of added FBM. The Moisture content (F0:6.8; F1:7.74; F2:8.78) had a significant difference, which may be due to the quantity of FBM. Regarding pH (F0:6.14; F1:5.58; F2:5.56), there was difference only on the formulation F0. Concluding that Baru sweet with FBM is a microbiologically stable product, and its physicochemical characteristics show differences between the treatments evaluated.