Tortilla chips enriched with brewer¿s spent grain and sweet potato: A new approach to healthy snacking Academic Article in Scopus uri icon

abstract

  • The present study developed a nutritious and acceptable snack using high-phenolic sweet potato flour enriched with brewers¿ spent grain (BSG). An optimized base formulation of orange-fleshed sweet potato (28.3%), maize (41.45%), and wheat (30.3%) flours based on their textural and sensory properties. Subsequently, BSG was incorporated into this base formulation at different concentrations (0% to 25%), and their proximate composition, texture, and sensory attributes were analyzed. The addition of BSG significantly increased the protein, dietary fiber, phenolic, and antioxidant activity of the snack, depending on the level of enrichment. The results showed high consumer acceptance of the proposed snack, with the formulation containing 6.25% BSG receiving the highest score in the sensory evaluation. Although the addition of BSG affected the texture and color properties of the chips, these changes were generally well-accepted by consumers. In terms of nutritional composition, this formulation contains double the ash content and 1.6 times more dietary fiber than non-enriched tortilla chips. Furthermore, it is rich in bioactive compounds, particularly phenolics and carotenoids, which contribute to a 33% higher antioxidant capacity compared to the other formulations. This study presents a new perspective for promoting the use of this by-product in combination with vegetable and cereal matrices, such as sweet potato, to create a tasty and appealing snack rich in nutritional value. Additionally, it demonstrates a feasible application of non-common ingredients through an enriched product that offers more significant dietary benefits and consumer appeal, potentially promoting its consumption and recognizing its potential. © 2025 The Authors.

publication date

  • December 1, 2025