Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers
Round 1
Reviewer 1 Report
Ancuța Chetrariu and Adriana Dabija submitted to Applied Sciences an article on the quality of wafers, produced by using spent grain from malt whisky, assessing sensorial features and nutritional value of the food matrix. The manuscript is well structured according to the rules of the Journal (including bibliography), it follows a scientific logic and the results could support Food Business Operators and policy makers in promoting the application of sustainable, clean and waste-free technologies.
However, further efforts can be made to refine the article and make it more appealing to the expert reader.
Please take your precious time consider the following suggestions:
• LL 8-9 abstract: I would avoid repeating the term “obtain” twice in the same sentence
• Could you clarify in which time period this study has been performed?
• Section Materials and Methods - Wafer making: it would be advisable to integrate with a table useful to the reader to deduce, starting from a standardized recipe for the production of wafers under study, the ingredients used and the quantity percentage.
• LL 330-332: reference n. 2 does not refer to “Butt, 2017 [2]”.
• It is necessary to better detail the sensory evaluation / panel test. By whom was it performed and in what context? By specifically enrolled consumers or by the Authors or their colleagues?
Thank you for your efforts in perfecting this article.
Author Response
Dear Referee,
We would like to thank the referee for the close reading and for the proper suggestions.
We hope that we provide all the answers to the reviewer’s comments.
Thank you very much for the recommendations to publish our paper entitled “Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers”.
The present version of the paper has been revised according to the reviewer’s suggestions.
We uploaded the corrected version of the article for which we used the Track changes function.
Ancuța Chetrariu and Adriana Dabija submitted to Applied Sciences an article on the quality of wafers, produced by using spent grain from malt whisky, assessing sensorial features and nutritional value of the food matrix. The manuscript is well structured according to the rules of the Journal (including bibliography), it follows a scientific logic and the results could support Food Business Operators and policy makers in promoting the application of sustainable, clean and waste-free technologies.
However, further efforts can be made to refine the article and make it more appealing to the expert reader.
Please take your precious time consider the following suggestions:
- LL 8-9 abstract: I would avoid repeating the term “obtain” twice in the same sentence
We would like to thank to the referee for her/his remarks. We made the change according to the referee suggestion.
- Could you clarify in which time period this study has been performed?
This study has been performed in two months after purchasing spent grain.
- Section Materials and Methods - Wafer making: it would be advisable to integrate with a table useful to the reader to deduce, starting from a standardized recipe for the production of wafers under study, the ingredients used and the quantity percentage.
We would like to thank to the referee for her/his remarks. We made the change according to the referee suggestion. We added a table with ingredients and quantity percentage for wafer formulation.
- LL 330-332: reference n. 2 does not refer to “Butt, 2017 [2]”.
We verified the references. SABA SOHAIL BUTT. Geometrical and Material Effects on Sensory Properties of Confectionery Wafers and similar Extruded Products. (Mechanics of Materials Department of Mechanical Engineering Imperial College London). https://spiral.imperial.ac.uk/bitstream/10044/1/51503/8/Butt-S-2017-PhD-Thesis.pdf
- It is necessary to better detail the sensory evaluation / panel test. By whom was it performed and in what context? By specifically enrolled consumers or by the Authors or their colleagues?
The sensory evaluation was performed by students of university age who were interested in this, and the samples were coded and presented randomly.
Thank you for your efforts in perfecting this article.
Author Response File: 
Author Response.doc
Reviewer 2 Report
The manuscript describes the study of some nutritional and sensory parameters obtained by adding the spent grain to the preparation of the wafers. The article is clear and well articulated. However it has some shortcomings that can be filled, especially considering that only one experimental was prepared and analyzed, the whole study of this and it would be better described in some points.
In the materials and methods in line 120: or the bibliographic references of the methods used for proteins, lipids and total fiber are missing.
In the results and discussion:
Table 1: the caption of the figure is missing.
Table 2 The units of measurement are missing both in the table and in the text relating to the discussion of the composition. A caption must also be inserted in this table.
Tables 1 and 2: missing statistical analysis to evaluate the differences between the values ​​of the control and the experimental sample.
Author Response
Dear Referee,
We would like to thank the referee for the close reading and for the proper suggestions.
We hope that we provide all the answers to the reviewer’s comments.
Thank you very much for the recommendations to publish our paper entitled “Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers”.
The present version of the paper has been revised according to the reviewer’s suggestions.
We uploaded the corrected version of the article for which we used the Track changes function.
The manuscript describes the study of some nutritional and sensory parameters obtained by adding the spent grain to the preparation of the wafers. The article is clear and well articulated. However it has some shortcomings that can be filled, especially considering that only one experimental was prepared and analyzed, the whole study of this and it would be better described in some points.
In the materials and methods in line 120: or the bibliographic references of the methods used for proteins, lipids and total fiber are missing.
We would like to thank to the referee for her/his remarks. We made the change according to the referee suggestion.
In the results and discussion:
Table 1: the caption of the figure is missing.
Thank you for close reading. We made the change.
Table 2 The units of measurement are missing both in the table and in the text relating to the discussion of the composition. A caption must also be inserted in this table.
Thank you for your suggestions, we added the units of measurement both in table and in the text of the manuscript.
Tables 1 and 2: missing statistical analysis to evaluate the differences between the values ​​of the control and the experimental sample.
Thank you for your suggestions, we added the statistical analysis to evaluate the differences between values of control and experimental samples.
Author Response File: Author Response.doc
