Enriched cereal bars with wine fermentation biomass

Area of Science:

• Food Science
• Biotechnology
• Nutritional Science

Background:

• Cereal bars are a popular source of nutrients like fiber and vitamins.
• Enhancing cereal bar formulations with ingredients like yeast derivatives can increase protein content.
• Wine lees, a residue from wine fermentation, represent an underutilized resource.

Purpose of the Study:

• To investigate the valorization of wine lees by incorporating autolyzed yeast biomass into cereal bar formulations.
• To assess the impact of varying autolyzed yeast biomass concentrations on the nutritional and sensory properties of cereal bars.

Main Methods:

• Development of three distinct cereal bar formulations with differing concentrations of autolyzed yeast biomass.
• Chemical analysis to determine protein content.
• Sensory analysis to evaluate consumer acceptance.

Main Results:

• The highest protein content (73.4 g/kg) was observed in cereal bars containing 5% autolyzed yeast biomass.
• Sensory evaluations indicated satisfactory consumer acceptance for cereal bars with 2.5% and 5% autolyzed biomass.

Conclusions:

• Incorporating autolyzed yeast biomass into cereal bars significantly increases protein content.
• Wine lees can be effectively utilized as a valuable ingredient in food products, enhancing nutritional profiles.
• The developed cereal bars offer a promising application for wine lees, improving both nutrition and sustainability.