Journal of Food Science and Technology· 2026Q2
Malt bagasse waste flour as a sustainable ingredient for enriching cheese biscuits
- 0citations
- Q2SCImago
- 2026year
Short summary
Incorporating malt bagasse flour (MBF) at 20-50% concentrations significantly increased protein (9.7%), lipids (7.1%), and fiber (95.8%) content in cheese biscuits, while reducing moisture (31.1%) and hue angle (7.95%).
AI-generated from the title and abstract; the full text is not read.
Key points
- Malt bagasse flour (MBF) addition increased biscuit protein by 9.7%, lipids by 7.1%, and fibers by 95.8%.
- Moisture content decreased by 31.1% and hue angle by 7.95% with MBF incorporation.
- Biscuits with 20-50% MBF achieved an overall quality and acceptance rate exceeding 77%.
- MBF is a viable ingredient for improving the nutritional and technological properties of cheese biscuits.
AI-generated from the title and abstract; the full text is not read.
Abstract
Abstract Annually, the agroindustry generates approximately 140 tons of waste, making its effective repurposing critically important to mitigate significant environmental damages. In the brewing industry, malt bagasse constitutes a substantial 85% of the overall waste output, with some repurposed for animal feed. However, surplus production encounters challenges in finding suitable outlets. The composition of malt bagasse is rich in proteins, fibers, and lignin, captivating the bakery sector. Thus, this study aimed to prepare whole-grain cheese biscuits incorporating malt bagasse flour (MBF) in different concentrations (20–50%) and evaluate the technological, functional, and acceptability properties of the product. The addition of MBF increased the content of lipids (7.1%), proteins (9.7%), and fibers (95.8%), while moisture (31.1%) and hue angle (7.95%) were reduced. The overall quality and the acceptance rate of the biscuits were higher than 77%, indicating that MBF is a potential food waste to significantly improve the nutritional and technological properties of cheese biscuits.
The authors' abstract, as published at the source. Journal of Food Science and Technology, 2026 · DOI ↗
Continue with a free account
Ask the paper: 3 free questions a day about this paper; save it, get its citation, new summaries every day for your field. Takeaways are Premium.
Continue free on the webSign in with Google or Apple; no card needed. You come back to this paper.
On your phone:
Field: Nutrition and Dietetics
Nutrition and DieteticsNursing