Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.

Santos, M.V.; Ranalli, N.; Orjuela-Palacio, J.; Zaritzky, N.

doi:10.1016/j.jfoodeng.2023.111796

Journal of Food Engineering

2024

DOI: 10.1016/j.jfoodeng.2023.111796

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Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.

M.V. Santos,

N. Ranalli,

J. Orjuela-Palacio

et al.

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Cited by 4 publications

References 18 publications

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EL Hachimi,

Lhomme

et al. 2024

Food Biophysics

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Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae

Lehmad,

EL Hachimi,

Lhomme

et al. 2024

Food Biophysics

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Experimental studies on the effect of moisture content and temperature on moisture effective diffusivity and activation energy of bagasse

Dendukuri,

Narayanan,

Manickam

et al. 2024

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Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation

Paciulli,

Sogari,

Rodolfi

et al. 2024

Foods

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Brewer’s spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems’ characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; H3: 21.2%; C1: 3.9%; C2: 7.7%; C3: 15.5%) and stored for 20 days, were studied from a physicochemical perspective and compared to non-enriched control bars. The analysis showed that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required contents for the “high fiber” nutritional claim. Moisture content and water activity decreased with increasing BSG quantity and storage time. Higher BSG content increased flexibility in H bars after 7 days, while decreasing water content and increasing hardness in C bars at 1 storage day. Higher BSG levels darkened the samples’ color with little change during storage. In addition, a consumer sensory test was conducted. The results showed that providing information on BSG had little impact on liking, purchase intent, and sensory perception. In addition, under blind conditions, H bars were considered more natural and healthier than the C bars; however, these differences were not significant in the informed conditions. This study shows the potential use of upcycled ingredients in cereal bars and highlights the central role of the sensory experience on consumer appreciation, considering also information provision.

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Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.

Cited by 4 publications

References 18 publications

Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae

Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae

Experimental studies on the effect of moisture content and temperature on moisture effective diffusivity and activation energy of bagasse

Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation

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