Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient
| Autor: | Anca Corina FĂRCAŞ, Sonia Ancuța SOCACI, Carmen SOCACIU, Corina MAXIM, Maria TOFANĂ |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 80-84 (2019) |
| Druh dokumentu: | article |
| ISSN: | 2344-2344 2344-5300 |
| DOI: | 10.15835/buasvmcn-fst:2019.0011 |
| Popis: | In recent years many studies have shown that brewers spent grain (BSG), the major by-product of the brewing industry, is no longer regarded as waste but rather as a rich source of bioactive compounds. With a hypothesis that this by-product could be efficiently valorized in developing new added-value food products this study evaluates the content of BSG in several bioactive compounds and assessed their influence on enhancing the nutritional quality of a basic snack composition. The substitution of wheat flour with 10%, 20% and 30% ground BSG led to development of three breadsticks formulations with increased nutritional value (protein, fiber, lipid and minerals) and enhanced antioxidant properties, in a dose dependent manner. Also, the sensorial analysis revealed that, compare with a control sample, the prototype with 10% and 20% BSG had good organoleptic attributes and overall acceptability. The obtained results emphasize the great opportunity to reuse this by-product in developing innovative added-value food products. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|