Sustainability, Journal Year: 2025, Volume and Issue: 17(9), P. 4087 - 4087

Published: May 1, 2025

During the preparation of beer wort, significant amounts waste raw materials, such as brewers’ spent grain (BSG), are generated. In line with zero-waste approach, a processing technology for BSG was developed to valorize this by-product. The method involves obtaining extract (plant-based milk), followed by filtration remove insoluble residues and subsequent fermentation produce vegan BSG-based yogurt-like products, without addition sucrose, well pectin, guar gum, konjac gum stabilizers. samples were analyzed pH, moisture protein content, water activity (Aw), color, viscosity, syneresis, also subjected an organoleptic evaluation. Fermentation starter cultures yielded products optimal pH (~4.0), which, combined Aw values below 0.95, ensures microbiological safety inhibiting growth pathogenic spoilage microorganisms. Due phase separation, use stabilizers necessary achieve texture. Their application contributed reduction in syneresis—sometimes even preventing its occurrence—and led increase which ranged from 0.162 0.463 Pa·s, depending on stabilizer used. content fermented extracts 88.2% 91.7%. All showed similar approximately 50% dry matter basis. Furthermore, assessment (5-point scale) revealed that sensory characteristics varied sugar variant formulated 0.5% pectin 1% sucrose received highest acceptance score (4.0), indicating good quality.

Language: Английский