Economía circular en la industria alimentaria:Transformación de residuos en nuevos productos

In the present study, baking trails were conducted introducing a byproduct from the brewing industry, malt bagasse, as a raw material. This research allowed us to verify that it is viable to apply the principles of the circular economy in the food industry through the utilization of byproducts such as beer bagasse for the development of food proposals.Through the formulation of a bread with the partial substitution of wheat flour with bagasse flour, the impact of this incorporation on the physicochemical properties and the acceptability of the final product could be evaluated. Bromatological tests were carried out to assess the nutritional content of the malt bagasse flour bread.
The results indicated that it is possible to use bagasse flour up to a certain percentage without significantly compromising the organoleptic characteristics of the bread, preserving its texture, color, flavor, and aroma at acceptable levels for the researchers. From the perspective of the circular economy, this research represents a concrete alternative for the revalorization of agro-industrial waste, specially those generated by the brewing industry.