Brewer’s spent grain as a functional ingredient for breadsticks

Ktenioudaki, Anastasia; Chaurin, Valérie; Reis, Sofia F.; Gallagher, Eimear

doi:10.1111/j.1365-2621.2012.03032.x

Cited by 99 publications

(100 citation statements)

References 25 publications

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“…As formulações com 10, 20 e 30% de FBM apresentaram teores de fibras de 1,67%; 2,66% e 4,84%, respectivamente. Esses resultados corroboram com o obtido por Ktenioudaki et al (2012), que investigaram a incorporação de FBM em massa assada na forma de palitos, em substituição parcial à farinha de trigo. Os autores concluíram que o teor de fibras da formulação com adição de 15% de FBM foi mais que o dobro do teor de fibras da formulação controle.…”

Section: Biscoitos Tipo Cookie Com Farinha De Trigo E Fbmunclassified

Physical-chemical and sensory characterization of cookies added with brewer`s spent grain flour as fiber supply

et al. 2017

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ResumoO bagaço de malte é o principal subproduto do processo de fabricação de cerveja. Visando aproveitar o potencial nutritivo do bagaço de malte, este trabalho teve como objetivos determinar a composição centesimal da farinha obtida de bagaço de malte (FBM) e avaliar as características físico-químicas e sensoriais de formulações de biscoitos tipo cookie elaboradas com substituição parcial da farinha de trigo por farinha obtida de bagaço de malte. Foram elaborados biscoitos: padrão (0%) e adicionados de 10, 20 e 30% de FBM, os quais foram avaliados quanto às características físico-químicas, aceitabilidade quanto aos atributos sensoriais (aparência, cor, textura, aroma, sabor e aceitação global) e intenção de compra. A composição centesimal da FBM apresentou maiores teores de proteínas, lipídios, cinzas e fibras em comparação a farinha de trigo. O teor de fibras da FBM foi de 27,6%. As formulações de biscoitos com 10, 20 e 30% de FBM apresentaram teores de fibras de 1,67, 2,66 e 4,84%, respectivamente, enquanto a formulação padrão continha 1,02% de fibras. Com relação aos atributos sensoriais, para todas as formulações, houve predomínio de média 7 ("gostei moderadamente") no teste de escala hedônica. Com relação à intenção de compra, o biscoito padrão apresentou

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Section: Biscoitos Tipo Cookie Com Farinha De Trigo E Fbmunclassified

Physical-chemical and sensory characterization of cookies added with brewer`s spent grain flour as fiber supply

et al. 2017

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“…Its dietary bre and protein-rich ours have been used as ingredients in baking and extrusion processes (Ainsworth et al, 2007;Ajanaku, Dawodu, Ajanaku, & Nwinyi, 2011;Ktenioudaki, Chaurin, Reis, & Gallagher, 2012;Öztürk, Özboy, Cavidoglu, & Köksel, 2002;Prentice & D'Appolonia, 1977;Prentice, Kissell, Lindsay, & Yamazaki, 1978;Steinmacher, Honna, Gasparetto, Anibal, & Grossmann, 2012;Stojceska et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain

Reis¹,

Abu‐Ghannam²

2014

LWT - Food Science and Technology

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“…Cookies containing 15% extruded orange pulp had increased dietary fiber content of 11.25%, in comparison with 2.1% for the control [27]. The fiber content in breadsticks containing 15%, 25% and 35% Brewer's spent grain (BSG) increased significantly as the inclusion of BSG increased [28]. Similarly, the addition of 15% of dried moringa leaves powder (DMLP) increased the fiber content from 2.4% (control) to 5.3% [29].…”

Section: Fiber Content and Microstructure Of The Cpps And Cookiesmentioning

confidence: 99%

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Hernández-Ortega¹,

Kissangou²,

Necoechea-Mondragón³

et al. 2013

FNS

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Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined; image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100g to 26.44 g/100g; accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.

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Brewer’s spent grain as a functional ingredient for breadsticks

Cited by 99 publications

References 25 publications

Physical-chemical and sensory characterization of cookies added with brewer`s spent grain flour as fiber supply

Physical-chemical and sensory characterization of cookies added with brewer`s spent grain flour as fiber supply

Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

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