Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters

Abstract

Background. Novel food batters, recommended for various products, are at present manufactured by extrusion. Thanks to this, it is possible to look for and process new raw materials, if their processing has so far been considered impossible or economically unviable. The purpose of the work was therefore to investigate the extrudates produced from the corn and brewers' spent grain compounds that are subsequently used as raw material for food batter production. Material and methods. The work presents the findings of research on extrusion of corn mixes with varying levels of brewers' spent grains, to the maximum amount of 30%. Tests were conducted using a co-rotating double screw extruder, equipped with a single-outlet matrix with a diameter of 2.5mm. The products obtained were subjected to analysis of their parameters (apparent density, strength parameters, abrasiveness index) and the granulation of a single fraction was checked. The sample for which the percentage content was the highest was subjected to a detailed analysis of particle shape using vision software. Results. It was found that an increase in the content of brewers' spent grains resulted in increased hardness of the products obtained. During the tests it was observed that the increasing hardness of the measured samples is opposite to their abrasion resistance. The maximum decrement of the brasion parameters was seen for extrudates with 30% spent grain addition and was 1.4%, while the minimum decrement values for extrudates with brewers' grain content (10%) amounted to 0.85%. It was noted that this may prove the high brittleness of such products, particularly on the outer surface. It was also observed that lower grindability was recorded for samples produced by extrusion at a temperature of 140°C. On the other hand, higher grindability obtained at a temperature of 120°C may facilitate the grinding of such products, which may be particularly important in the production of food batter. Conclusion. Brewers' spent grains used as an addition to corn groats contribute to substantial changes in the extrudates obtained. It is also possible to produce compact extrudates with a brewers' spent grain content of 30%. After grinding, extrudates with higher brewers' spent grain content are distinguished by more rounded grains. The packing index of the samples indicates the increased accuracy of covering products with such batter, which indicates an advantage of food batters containing brewers' spent grains.

The Relationship between Consumption and CO2 Emissions: Evidence for Portugal

“…While not ignoring the existence of a causal relation from consumption towards emissions (see, for example, [19,20]), our conjecture is in line with the literature and is based on the strategy for sustainable development, reduction of ecological footprints, encouraging responsible consumption and particularly on the efforts to tackle climate change that have been pursued in Portugal, in the European Union, and to a certain extent, all around the world (see, for example, [21][22][23]). Underlying our conjecture is the idea that these policies promote changes in both the pattern and the composition of household consumption, namely by the increase in the demand for good health, for healthy and organic food, or for activities which promote active ageing (see, among others, [24]).…”

Examining Generation Z’s Attitudes, Behavior and Awareness Regarding Eco-Products: A Bayesian Approach to Confirmatory Factor Analysis

“…Some other examples include LED lighting solutions for efficient electricity use [32], efficient jeans production (less water usage by water recycling, eco-friendly dies) and recycling as well as repair service possibilities [33]. Food products that use by-products of previous production processes are also another example, e.g., using grain, which is a by-product from beer-brewing process for the production of functional batters [34].…”

“…The link between attitudes and behavior in sustainable consumption has been researched from a wide range of perspectives and in a wide range of industries; however, research in tourism and food industries appears to attract significant attention [34,[51][52][53][54].…”

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

“…Textural properties are a combination of mechanical, geometrical, and surface characteristics of the products (Ačkar et al., 2018). Generally, BSG increases the hardness of bread (Aprodu et al., 2017; Ktenioudaki et al., 2015; Magabane, 2017; Roth, Schuster, et al., 2016; Steinmacher et al., 2012; Waters et al., 2012), extrusion products (Ačkar et al., 2018; Kirjoranta et al., 2016; Thorvaldsson, 2020; Żelaziński et al., 2017, 2018), cookies, baked snacks, crackers and biscuits (Heredia‐Sandoval et al., 2020; Ktenioudaki, Crofton, et al., 2013), and cheese blocks (Abd El‐Moneim et al., 2018). Other parameters studied regarding the textural properties include elasticity for bread and pasta; fracturability for extrusion products; and crispness for cookies, baked snacks, crackers, and biscuits.…”

“…The application of extrusion in the processing of BSG as a food ingredient can be categorized into three different types of food production including extrusion of BSG as texturizing agent (Żelaziński et al., 2017), namely, food products such as snacks and breakfast cereals (Ačkar et al., 2018; Kirjoranta et al., 2016; Nascimento et al., 2017; Reis & Abu‐Ghannam, 2014; Thorvaldsson, 2020; Woomer, 2018; Żelaziński et al., 2018), bread (Steinmacher et al., 2012; Torbica et al., 2019), and pasta (Sobukola et al., 2013), in addition to BSG alone as a food ingredient (Ivanova et al., 2017).…”