Waste from brewing (trub) as a source of protein for the food industry
2019
Saraiva, Bianka Rocha | Anjo, Fernando Antônio | Vital, Ana Carolina Pelaes | Silva, Lucas Henrique Maldonado da | Ogawa, Camilla Yara Langer | Sato, Francielle | Coimbra, Ladislau Beims | Matumoto‐Pintro, Paula Toshimi
The use of agro‐industrial waste for food enrichment can be limited, due to taste, odour, colour and other unpleasant characteristics. Trub (brewing waste) has important nutrients, such as proteins and carbohydrates, and phytochemical compounds; however, its applications are hindered by the astringent flavour. In order to reduce the bitterness of trub, aqueous extractions were realized at high temperature (100 °C per 1 h) in five steps. Two fractions were obtained; a liquid fraction (containing bitter compounds) and a solid fraction (the trub after the extraction process; TAP). Both fractions and the trub before the extraction process (TBP) were evaluated. The bitterness of TBP was significantly reduced in TAP while the protein content increased; TAP presented a branched network and changes in its structure. The reduction in bitterness and the high protein content allows the use of trub in the food industry.
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