Use of Brewers’ Spent Grains as a Potential Functional Ingredient for the Production of Traditional Herzegovinian Product Ćupter

Ćupter is Herzegovinian candy made of must and flour/semolina. Much research about the incorporation brewers’ spent grains into human diet has been published. The purpose this study was to partially replace semolina (Samples 1 2) flour 3 4) with originating from industrial craft breweries 2 3) nutritive, chemical, preference properties product. In research, authors aimed find application already proven functional ingredient in ćupter production. Values for pH were higher all samples compared traditional recipe. Samples produced had values water activity (0.86 ± 0.01) moisture (41.82 1.68 41.11 1.41). Ash content increased BSG addition, but between samples, there no significant differences. Collected data showed differences fat levels. Higher protein measured 4 (6.60 0.17) (6.13 0.07). highest total sugar Sample 1. general appearance “moderately like”. Nutritive value improved addition BSG, recipes drying should be modified improve consumer acceptance.