Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance

Márcio Moura-Alves, João Mota, Diogo Lameirão, Ana Francisca Teixeira, Cristina Saraiva, María Ángeles Romero-Rodríguez, Alice Vilela and Carla Gonçalves ()
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Márcio Moura-Alves: CECAV—Centre for Studies in Animal and Veterinary Science, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
João Mota: LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário Santiago, 3810-193 Aveiro, Portugal
Diogo Lameirão: Biology and Environment Department, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Ana Francisca Teixeira: Biology and Environment Department, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Cristina Saraiva: CECAV—Centre for Studies in Animal and Veterinary Science, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
María Ángeles Romero-Rodríguez: Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, University of Santiago de Compostela, Campus Terra, 27002 Lugo, Spain
Alice Vilela: CQ-VR—Chemistry Research Center, Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Carla Gonçalves: Biology and Environment Department, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal

Sustainability, 2025, vol. 17, issue 15, 1-15

Abstract: The growing demand for functional and sustainable foods has driven food innovation, enhancing its nutritional value. This study aimed to develop a nutritious bread using local rye from the Trás-os-Montes region of Portugal and incorporating whey, a by-product of the dairy industry, as a replacement for water. Three bread formulations were tested: a traditional recipe with 37.5% rye flour and water (Control—CTR); the same recipe using whey instead of water (Rye Whey—RW); and a formulation with 100% local rye and whey replacing water (Full Rye Whey—FRW). Nutritional composition was assessed, including moisture, ash, protein, dietary fiber, sodium, potassium, lipids, and carbohydrates. Sensory analysis included both quantitative descriptive analysis and consumer acceptance testing. Microbiological quality was also evaluated. Whey-containing samples showed lower moisture and increased levels of ash, lipids, carbohydrates, and potassium. RW had the highest protein content (6.54 ± 0.28 g/100 g, p < 0.05), while FRW exhibited the highest dietary fiber (6.96 ± 0.15 g/100 g, p < 0.05). RW demonstrated a balanced nutritional and sensory profile, with high consumer acceptance. Overall, the combination of local rye and whey presents a promising strategy for producing nutritious bread while valorizing local agricultural resources and dairy by-products. These findings support sustainable food production practices and contribute to circular economy approaches.

Keywords: circular economy; consumer perception; innovation; local resources; rye; whey (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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