CENTESIMAL COMPOSITION AND SENSORY ANALYSIS OF HAMBURGER BREADS OBTAINED FROM BEER INDUSTRY BY-PRODUCT

Malt bagasse is a byproduct of brewing industry usually used as animal feed, because of its nutritional potential however it can be used for humans as well. The presence of fibers, protein residues and sugars makes it of great aplicability as an increment in bread dough. Aiming at exploring the usage of nutritional rich and added value product for humans, we developed a formula of hamburger bread containing 60% and 75% of humid malt bagasse over the wheat flour weight. Physicochemical analysis were conducted for centesimal composition accordingly to Adolf Lutz methodology. Sensorial analisys were caried out with untrained tasters by means of an hedonic scale. Moisture values were within the standards (maximun 38%) for both control and tested formulas. Ash and protein results were also according to previous studies. Fiber analysis were satisfactory, considering its crescent percentage in comparison with control (3,9%), having 60% samples reached 11,7% of total fibers and 75% samples reached 11,1%, being these aproximated values due to aproximated concentration of malt bagasse in the samples. For sensorial analysis the three samples have had good acceptance by untrained tasters, being the 60% sample the most accepted. This study is innovative, because not since any studies were found in scientific literature using the tested values (60% and 75% of malt bagasse), despite the fact that this was an alternative for use of a byproduct rich in fibers. Results were considered satisfactory since they were accordingly to other studies.