Aprovechamiento de residuos de procesos de panificación en la elaboración de bebidas fermentadas de consumo moderado

Abstract

The aim of this study is to explore the potential of retrograded bread as a partial substitute for malt in the production of moderately consumed alcoholic beverages. Various physicochemical parameters, statistical analyses, and proximate composition of the treatments were compared. Using Design Expert 6 software, 2 treatments were identified: T1 (50% bread and 50% barley) and T2 (75% bread and 25% barley). The resulting beers were evaluated by 21 non-expert tasters to assess attributes such as color, taste, aroma, acceptability, and alcohol intensity, employing a block design to establish significant differences (p ≤ 0.05). Significant differences were found in alcohol intensity. Regarding thermal conductivity, density, and specific heat, the results resembled typical values of industrial and craft beers. The formulation with 50% bread and 50% barley proved to be the most sensorially accepted, as per the evaluation of 21 non-expert tasters, showing superior results in proximate chemical composition, except for moisture. Though the treatments yielded slightly lower results in thermophysical parameters, kinematic viscosity was slightly higher, which can be positively perceived by consumers as it is commonly associated with a denser and thicker sensation in beers. The beer with 50% bread in the formulation achieved high acceptability among tasters, suggesting that retrograded bread is a viable substitute for beer production, supported by optimal analyses. Results indicate that the treatment with lower bread content is preferable for both quality and distinctive potential in the market, enhancing consumer satisfaction.