Development of high-fibre biscuits using brewers’ spent grain: Innovation in the bakery industry

The potential of reusing brewers’ spent grain (BSG) as a high-fibre raw material for the bakery industry was investigated, focusing on product development, colour analysis, organoleptic analysis, and nutritional value development. Since BSG is a wet-state beer industry by-product, pre-treatment is always required. The BSG used in this research was a research by-product that was saved from being discarded, and its technological usability was evaluated for use in the development of biscuits. During product development, four different BSG-size fractions were used in combination with four enrichment levels (25%, 50%, 75%, and 100%). The enriched biscuits (EB) were subjected to colour and organoleptic analysis. The nutritional data of the biscuits (highlighting the fibre data) were compared with a control sample to test and evaluate their industrial feasibility. Sensory tests showed that biscuits enriched with 25% BSG performed best in all parameters. The BSG fortification enhanced the fibre content across all biscuit variants in comparison to the control sample. Colour analysis showed that BSG fortification consistently decreased the lightness values of the biscuits compared to the control.