Spent malt rootlets – A new potential ingredient for functional foods

Monica Bota, Simona Chiș, Carmen Pop, Adina Berbecea, Ersilia Alexa, Sevastița Muste

Volume 25, Issue 2;
Pages: 46-50; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The entire global scientific community has a real interest in seeking new technologies for the use of agro-industrial wastes in order to diminish the existing environmental problems. The greatest attention has been paid to the utilization of plant resources resulting from the by-products of the food industry. Malt rootlets ("Spent Malt Rootlets") are the end products from the malt industry, but with relatively limited use, being used as feed for animals. Rich in vitamin B, vitamin E, peptides, amino acids, fatty acids, dietary fibres, polyphenols, minerals, with a powerful antioxidant potential and economically cheap, studies have shown that applications using malt rootlets are an interesting option from the sensory, nutritional and economic point of view. Thus, these by-products contain, in appreciable quantities, biologically active compounds with high recovery potential. The current study aims to expose additional nutritional and economic benefits of spent malt rootlets as a functional baking ingredient. In order to achieve this goal, analysis like moisture, protein, fibre, sugar, lipid, fat, ash, starch and salt amount were determined.
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