Brewers' spent grains (BSG) form 85% of the waste products from the brewing process. BSG contain a number of substances with functional benefits and can be used for the production of new food types. The present publication considers the main characteristics of BSG derived from six malt types: light barley malt, Pilsner malt, wheat malt, Munich malt type II, Vienna malt and Carafa malt type III. The spent grain starch content, the degree of starch gelatinization, the phenolic compound content and the antioxidant capacity of the spent grains were examined. Based on the values of the latter three parameters, optimization of a malt mixture was performed, which guaranteed BSG with a maximum total phenolic compound value and maximum antioxidant capacity. It was found that the type and the conditions for malt production influenced the physicochemical composition of brewers' spent grains. Copyright © 2017 The Institute of Brewing & Distilling

In this research, the possibilities of applying the extrusion process to produce functional food from quinoa enriched with goji berries were studied. The physical (expansion ratio, bulk density, hardness, and specific mechanical energy) and functional (water solubility index, water absorption index) characteristics were determined and optimized by the response surface methodology. Extrudates were produced using a laboratory single-screw extruder. The full factorial experimental design was used (N = 22) with three complementary center points to show the interactions of the amount of goji berry (1, 3, and 5%) and the feed moisture content (13, 16, and 19%) of the mixture on the physical and functional characteristics. Increasing moisture content from 13 to 19% resulted in extrudates with a lower expansion ratio, water absorption index, water solubility index, specific mechanical energy, and higher density and hardness. Increasing the amount of goji berries from 1 to 5% led to a decrease in expansion ratio, water absorption index, and hardness, and an increase in density, water solubility index, and specific mechanical energy. Optimal extrusion conditions for production of extrudates from quinoa enriched with goji berry were 16.3% feed moisture content and 1.32% goji berry’s amount.

The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced under the different sterilization conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables of the sterilization process are selected: temperature and holding time. The mathematical models obtained describe with relatively high accuracy the effect of temperature and holding time of sterilization on the emulsion stability, the residual fructan content and the factual lethality during the sterilization process. It was found that the increase of the sterilization duration of the pâtés was responsible to a larger extent for the reduction of their emulsion stability whereas the rise in temperature had a more significant effect on their residual fructan quantity.

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Nowadays, there is growing demand for flour-based products that only contain natural ingredients and are highly nutritional. This tendency promotes further research to find new raw materials for their production. Using by-products of pumpkin processing is a promising way to solve this problem due to their chemical content. In this research, the physicochemical and sensory properties of sponge cake enriched with pumpkin seed powder in two different quantities (5% and 10%) have been studied. Sensory evaluation of sponge cakes with pumpkin seed powder has revealed very high consumer acceptance. It has been established that the semi-finished cake with 5% of pumpkin seed powder added decreased in volume (229.00±5.17cm3), compared with the control (255.00±5.07 cm3). Higher porosity was observed in the control sample (65.62±1.41%) and in the sample with 5% of pumpkin seed powder added (64.20±1.00%). The water-absorbing capacity of the control sample (312.60±3.15%) was the lowest, compared with that of the samples containing 5 and 10% of pumpkin by-products. The lowest values of the crust chroma were in the cake samples containing 10% of pumpkin seed powder. The colour of the crust and crumb in the control was similar to that in the cake with 5% of pumpkin seed powder. An increase in the proportion of pumpkin seed powder from 0 to 10% resulted in an increase in the protein content, fibre, and total carbohydrates. The cake samples with 10% of pumpkin seed powder were the highest in protein (14.77%), fibre (2.76%), and total carbohydrates (75.15%). The results of sensory evaluation have shown that the semi-finished sponge cake enriched with 10% of pumpkin seed powder had better sensory properties, a more acceptable shape, smell, texture of the crumb, colour, and taste, compared with other samples.

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The equilibrium moisture contents (EMC) were determined for lentil extrudates produced under different processing conditions at 25°C and eight relative humidity (RH) in the range of 0.113 – 0.902. It was established that for the ten extruded samples the EMC values at the same RH were not statistically equal. Four models – Chung-Pfost, Halsey, Oswin, and Henderson equations were applied for analyzing the experimental data. The Oswin model was most suitable for describing the relationship between the EMC and RH.