Physiochemical Characterization of the Brewers’ Spent Grain from a Brewery Located in the Southwestern Region of Parana - Brazil

Physiochemical Characterization of the Brewers’ Spent Grain from a Brewery Located in the Southwestern Region of Parana - Brazil



Sideney Becker Onofre, Ivan Carlos Bertoldo, Dirceu Abatti, Douglas Refosco



Brewers' spent grain is a by-product generated in the
production process of breweries formed by the solid part obtained from
the wort filtration before boiling. It is mainly comprised of pulp and
husk residues of the malt, but it also contains grains of the adjuncts,
such as rice, maize and wheat. Quantitatively, brewers' spent grain is
the main byproduct of the brewing process and currently it is used as
animal feed. The objective of this study was to determine the
physiochemical composition of the brewers' spent grain and its potential
use in human food. To this end, brewers' spent grain samples were
collected from a craft beer brewery located in the southwestern region
of the state of Paraná, determining such parameters as moisture, ash,
total proteins, lipids, crude fiber, carbohydrates and energy. The
results revealed that the moisture and ash levels were 78.23 ± 1.45 and
3.76± 1.23g.100g-1, respectively. The figures for carbohydrates, total
proteins, total fats and crude fibers were 1.89±1.21; 4.89 ± 0.29; 2.67 ±
0.68 and 4.19 ± 0.56, represented in g.100g-1 respectively. The energy
values obtained were 109.23± 4.23 kcal.100g-1. As such, the conclusion
can be drawn that brewers' spent grain can be used in both animal and
human food. 



10.22161/ijeab/2.1.36



http://ijeab.com/upload_document/issue_files/36%20IJEAB-JAN-2017-45-Physiochemical%20Characterization%20of%20the%20Brewers%E2%80%99%20Spent%20Grain%20from%20a%20Brewery.pdf



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