The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins

The brewing industry generates large amounts of food waste including brewers’ spent grain (BSG) and leftover malted grains from beer production. BSG compositions can vary but consistently include high levels protein fiber. potential nutritional health benefits have sparked recent interest for fortification. However, the challenges associated with addition impact quality due to increases in fiber content reduction starch content. Consumer testing was conducted evaluate muffins containing varying (0, 20, 30% wt:wt flour) determine highest acceptable concentration on overall likeability, appearance, texture, moistness, sponginess, taste attributes. Significant differences were found within appearance (F = 7.728, P .001) 4.947, .008) ratings across all muffins. Control 20% rated significantly higher (6.74 ± 0.18; 6.64 0.18) than (6.11 0.18). Muffins (7.15 0.17) received (6.56 0.22) control (6.49 0.19). maintained acceptance attributes showing allowable substitutions previously reported. Bivariate correlation analyses that each muffin variation strongly, positively correlated (r > 0.6) likeability excluding 0.359, < 0.001) moistness .466, predictors (? 0.088, 0.005), texture 0.181, 0.001), sponginess 0.226, 0.494, 0.001). Brewers’ consumer results will guide development test products future human diet intervention compliance.