Journal of the Science of Food and Agriculture, Accepted Article.

ABSTRACT

Background

Cereal bar is a sweet‐tasting nutritious and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are yeast‐derived from fermentation processes. This study aimed to add value to the residue resulting from the wine fermentation process (wine lees) by applying it to the formulation of cereal bars.

Results

Three formulations of cereal bars with different concentrations of autolysed yeast biomass were developed. The effect of biomass addition was investigated by chemical and sensorial analysis. Cereal bar with the highest concentration of autolysed biomass (5 %) showed the highest protein content (73.4 g kg^‐1). The results of acceptance obtained by sensory analysis showed that the samples with 2.5% and 5% autolysed biomass pleased consumers.

Conclusions

Formulations of autolysed biomass‐based cereal bars have increased in protein content as the autolysed biomass concentration has increased. Moreover, the acceptance of the cereal bars with autolysed biomass in concentrations of 2.5% and 5% was satisfactory. Therefore, the use of wine lees in food products is a possible way of adding value to this residue, including e.g. a significant increase in protein.