Caracterización física, química y funcional del bagazo residual de la producción de cerveza BLONDE ALE.

Abstract

The improper management of residual bagasse from beer production represents a significant environmental problem, since this by-product is usually discarded or used in a limited way, missing out on its high functional and nutritional potential. The objective of this research was to evaluate the physical, chemical and functional characteristics of residual Blonde Ale beer bagasse to determine its viability as an ingredient in industrial and food applications. A detailed analysis was carried out that included the measurement of physical parameters (mass, volume, density, hydration and swelling capacity), chemical parameters (lipid, protein, carbohydrate, ash and moisture content) and functional parameters (water absorption, oil absorption, foaming capacity and stability, and emulsifying activity and stability). The results showed a high hydration capacity (130.00 ± 9.64 g/100 g), significant protein content (16.04 ± 0.48%) and good absorption of water (58.37 ± 7.08%) and oil (68.43 ± 6.85%), highlighting its usefulness in products such as baked goods and fried foods. Comparisons with previous studies confirmed the consistency of the data obtained and reinforced the relevance of bagasse as a versatile resource. It is concluded that the residual bagasse of Blonde Ale beer is a promising by-product with properties that allow its valorization in the food industry, contributing to sustainable practices, reduction of environmental impact and promotion of a circular economy in the brewing industry.