Conception de snacks apéritifs à base de drêches de brasserie

Abstract

To respond to the problem of food resource scarcity, extruded and expanded snacks and crackers, that make use of a by-product of the brewing industry, brewer’s spent grain, were developed. This work is based on the five S's principle: Safety, Society, Service, Health and Satisfaction (Sécurité, Société, Service, Santé et Satisfaction). A market survey was conducted to assess consumer interest and expectations for these snacks. A literature review showed that brewer’s spent grains hold several advantages, including high fibre and protein content, but these same advantages can become drawbacks in the formulation of extruded snacks by reducing expansion and increasing hardness. The addition of pectin has been studied to counteract this problem. Fibre has also caused difficulties in the development of crackers, particularly in dough formation, as it has a higher water retention capacity than flour. The omega-3 provided by flaxseed and rapeseed oil increase the risk of oxidation, therefore rosemary extract was tested, and an eco-designed packaging was developed to reduce this risk.