Cookies developed with malted barley residue: nutritional composition and health benefits
Jaqueline Trevizan,
Denise Carnevalli,
Ariana Ferrari
et al.
Abstract:Malted barley residue (malt bagasse) is obtained in the brewing process and due to its nutritional potential, can be an alternative ingredient for food composition. The objective of the present study was to develop cookies using malt bagasse bran as an ingredient. The cookies were produced and submitted to physicochemical analyses: moisture content, ash determination, minerals, protein, lipid, fiber, carbohydrate and energy value. The addition of malt bagasse bran in the cookie promoted an increase in the nutr… Show more
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