BREWER`S SPENT YEAST EXPLOITATION IN FOOD INDUSTRY

Teodora Emilia COLDEA, Elena MUDURA, Ancuța Mihaela ROTAR, Lucian CUIBUS, Carmen Rodica POP, Cosmin DARAB

Abstract


Bioeconomy represents an important field, which focuses the value addition based on food industry by-products. Brewing industry generates high amounts of by-products, the brewers` spent grain, the hot and cold trub, the residual yeast and kieselgur. Brewers` spent yeast represents an important by-product, presenting high nutritional value, due to its bioactive compounds. This study proposed the development of a functional brewers` spent yeast based food. The product was subjected to chemical analysis in respect to its nutritional profile.

Keywords


brewer`s spent yeast, functional food, industrial exploitation

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