Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice

Nascimento, Talita A.; Calado, Verônica; Carvalho, Carlos Wanderlei Piler de

doi:10.1016/j.lwt.2017.01.035

Cited by 43 publications

(55 citation statements)

References 44 publications

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“…MC of fresh BSGs was between 68.15 and 74.15 g/100 g (Table 2), conforming to MC of ∼70 g/100g in BSG reported in other studies (Nascimento, Calado, & Carvalho, 2017; Sperandio et al., 2017). MC of fresh BSG1 was lower than BSG2 and BSG3, while dried BSG1 using both drying methods showed higher MC compared to BSG2 and BSG3.…”

Section: Resultssupporting

confidence: 89%

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

Shih

Wang

Hasenbeck

et al. 2020

Journal of Food Science

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Brewers' spent grain (BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot‐air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1.33‐1.87 g/100g) and water activity (aw, 0.04‐0.07) of BSGs than hot‐air drying (5.44 to 5.57 g/100 g and 0.19 to 0.20, respectively). Among different dried BSGs, impingement dried BSG3 achieved the highest protein (18.03 g/100 g dry matter [DM]), total phenolic content (TPC, 2.21 mg GAE/g DM), radical scavenging activity (RSA, 1.58 mg AAE/g DM), and total flavonoid content (TFC, 0.68 mg QE/g DM), and retained lighter color (L*, 54.68) and higher total dietary fiber (TDF, 42.40 g/100 g DM), which was selected for making BSG‐fortified muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20 g/100 g flour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 provided higher protein (13.11 g/100 g DM), TDF (16.88 g/100 g DM), and higher bioactive compounds compared to control and retained brighter color of muffin compared to BSG20, showing no difference in firmness and overall liking compared to the control muffin. This study demonstrated that impingement dried BSG could be utilized as a functional ingredient in muffins to add value to the food chain providing nutritional and environmental benefits. Practical Application This study reported the benefit of impingement drying method for the retention of physicochemical quality and bioactive compounds of brewer's spent grains (BSG) produced from three different brewers in comparison with hot‐air drying. The study also reported that muffins fortified with BSG flours (15% replacement of wheat flour) yielded a 23% increase in total dietary fiber and 13% increase in protein without affecting consumer acceptance of the products. This information is essential for developing value‐added applications of BSG, a byproduct from brewing industry, as a functional ingredient to make nutritive baking goods, such as muffins, for promoting human health.

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Section: Resultssupporting

confidence: 89%

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

Shih

Wang

Hasenbeck

et al. 2020

Journal of Food Science

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“…In the any case (for different brewers' spent grain ratio) were Table 2). Many other authors have also observed the decrease in product density as a result of the use of various additives being added to the mixture, predominantly proteins, fiber, cellulose (Jin et al, 1995;Makowska et al, 2013;Nascimento et al, 2017). Therefore, in order to reduce product density in production conditions, the process temperature is often increased, which, while improving the sensory characteristics of the product, at the same time visibly increases degradation of the food ingredients.…”

Section: Resultsmentioning

confidence: 99%

“…those made of corn groats (Ainsworth et al, 2007;Makowska et. al., 2013;Nascimento et. al., 2017;Stojceska et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…An examination of extrudates containing brewers' spent grain (moisture 78%) brewers' spent grain used directly for extrusion) was conducted by Siwek et al (2014), who found the possibility of using this raw material as an additive to extruded products. However, most research projects conducted found a relatively low content of this raw material in the mixture (which usually ranges from a few to slightly more than ten percent of the dry ingredient, a maximum of 30% with rice) (Nascimento et al, 2017). Taking into account the above, it is necessary to examine more thoroughly the impact of brewers' spent grain (particularly in larger doses) on the properties of cereal extrudates.…”

Section: Introductionmentioning

confidence: 99%

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

Żelaziński

Ekielski

Siwek

et al. 2017

Acta Sci Pol Technol Aliment

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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.

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“…The aim of the experiments described here was this to determine the effects of the extrusion process parameters (temperature and feed moisture), with them. The Box-Behnken design allows both time and cost of analysis to be saved and has been applied successfully to determine the optimal conditions for obtaining the product of desired quality in many experiments of this type (Sacchetti et al, 2004;Seth et al, 2015;Nascimento et al, 2017). This design was thus applied in the present research.…”

Section: Introductionmentioning

confidence: 99%

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

Makowska

Zielińska‐Dawidziak

Niedzielski

et al. 2017

Int J of Food Sci Tech

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Summary Soybean sprouts cultured in 20 mm FeSO4 were introduced into corn snacks (1.75–3.50%) to supplement iron. The effect of extrusion process on the ferritin iron stability and on product quality was studied. Iron stability in these fortified snacks depended mainly on feed moisture levels, with the best results seen when the feed moisture and temperature were 12% and 110 °C, respectively. Lower feed moisture was beneficial to hardness, expansion ratio and bulk density, while lower temperature increased snack hardness and density, while worsening the expansion ratio. The snacks’ water absorption was strongly and directly dependent on the temperature, while their solubility mainly depended inversely on feed moisture. All of the variables tested altered the colour of the snacks. The conditions that were best for producing the ferritin‐fortified snacks – 12% feed moisture, and temperature equal than or less to 140 °C – may yield a product with the desired quality features.

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Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice

Cited by 43 publications

References 44 publications

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

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

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

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