Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

Waters, Deborah M.; Jacob, Fritz; Titze, Jean; Arendt, Elke K.; Zannini, Emanuele

doi:10.1007/s00217-012-1805-9

Cited by 146 publications

(200 citation statements)

References 29 publications

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“…This is significant because lysine is often deficient in cereal All values expressed in g per 100 g dry material (% w/w); n.d., not determined. In addition, BSG also contains a variety of minerals, among which silicon, phosphorus, calcium and magnesium are the most abundant (8,9,18). In addition, BSG also contains a variety of minerals, among which silicon, phosphorus, calcium and magnesium are the most abundant (8,9,18).…”

Section: Bsg Compositionmentioning

confidence: 99%

Brewers' spent grain: a review with an emphasis on food and health

2016

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Brewers' spent grain (BSG) is the most abundant by‐product generated in the beer‐brewing process. This material consists of the barley grain husks obtained as solid residue after the production of wort. BSG is rich in fibre and protein and, to date, the main use for the elimination of this by‐product has been as an animal feed. However, because of its nutritional content, BSG is of interest for application and fortification of human food products, particularly in view of its low cost and availability in large amounts. In addition, the importance of BSG as an ingredient and potential source of health‐promoting bioactive components is beginning to be recognised. The investigation of alternative uses of BSG is pertinent, not only from the perspective of the brewer who can benefit from valorisation of this by‐product, but also from an environmental perspective as the recycling and re‐use of industrial wastes and by‐products has become increasingly important. This review presents the current knowledge on BSG, covering its production, composition and methods for the release of valuable components, and focuses on the potential health benefits attributed to its constituents and the use of this brewer by‐product in food applications. Copyright © 2016 The Institute of Brewing & Distilling

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Section: Bsg Compositionmentioning

confidence: 99%

Brewers' spent grain: a review with an emphasis on food and health

2016

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“…[54], but regardless of these factors it contains appreciable amounts of valuable compounds (proteins, lipids, carbohydrates, polyphenols and minerals) that remain unexploited in the brewing process. Brewers' spent grain has a high content (18-35.4%, w/w) [18,55,56] of quality protein, with lysine accounting for 14.3% of total protein content [55]. The extraction of protein from brewers' spent grain may be performed by classical alkaline extraction, but recently new integrated processes are developed for a more efficient exploitation of this by-product.…”

Section: Proteinsmentioning

confidence: 99%

Food Wastes as Valuable Sources of Bioactive Molecules

Socaci¹,

Fărcaș²,

Vodnar³

et al. 2017

Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

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Food industry produces worldwide millions of tons of plant-derived wastes which can be exploited as sources of high-value components: proteins, fibres, polysaccharides, flavour compounds or different phytochemicals. These bioactive compounds can be valorised as functional ingredients in food, pharmaceutical, health care, cosmetic and other products. Using the recovered bioactive molecules as functional ingredients represents a sustainable alternative of food wastes exploitation as inexpensive source of valuable compounds, while developing innovative food and non-food products with health-promoting benefits and at the same time contributing to an efficient waste reduction management. This chapter gives an overview of the main classes of bioactive compounds recovered from food wastes and their potential applications as functional chemicals, without being exhaustive.

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“…A utilização de biomassas se enquadra perfeitamente no conceito de desenvolvimento sustentável, além de reduzir custos e não agredir o meio ambiente (Cordeiro, 2011). Durante a produção de cerveja gera-se um resíduo que é considerado um subproduto industrial com baixo valor agregado e é resultante da fase inicial do processo como uma fração sólida de malte de cevada remanescente após a produção de mosto, denominado de bagaço de malte de acordo com Stojceska & Ainsworth (2008); Waters et al (2012) A adsorção é uma operação unitária que envolve o contato entre uma fase fluida e uma sólida, originando uma transferência de massa da fase fluida para a superfície do sólido ocorrendo uma tendência de acúmulo de uma substância (adsorvato) sobre a superfície da outra (adsorvente) (McCABE et al, 2001). …”

Section: Introductionunclassified

Potencial De Remoção De Azul De Metileno Utilizando Bagaço De Malte in Natura Por Meio De Planejamento Fatorial 2²

Lima

Zapelão

Parladore

et al. 2017

Blucher Chemical Engineering Proceedings

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RESUMO -Buscando analisar os efluentes das indústrias têxteis, o objetivo deste trabalho foi avaliar o bagaço de malte como adsorvente do corante azul de metileno. Foi feito um Planejamento Fatorial 2² onde foram estudadas diferentes granulometrias de bagaço de malte (20, 40 e 60 mesh) e pH da solução de corante (3,0, 6,0 e 9,0). Os resultados obtidos a partir do Planejamento Fatorial foram avaliados estatisticamente por análise de variância (ANOVA) e teste Tukey, de forma a identificar diferenças com significância estatística na porcentagem de remoção do corante azul de metileno e na quantidade de corante absorvida pelo bagaço de malte. Todos os experimentos resultaram em remoção acima de 90% de corante. Através do Teste de Tukey, observou-se que não houve diferença estatisticamente significativa na entre os pontos centrais (40 mesh; pH 6). A partir da curva de contorno, verifica-se que a maior remoção de azul de metileno ocorre utilizando granulometria maior e em pH acima da neutralidade. É possível verificar que a granulometria apresentou maior influência na remoção de corante do que pH, o que já havia sido comprovado na ANOVA. Os próximos estudos serão feitos com granulometria intermediária (40 mesh) e pH 6,65, definido anteriormente a partir da análise do ponto de carga zero do bagaço de malte. Este fato é vantajoso uma vez que a necessidade de ajuste de pH de um efluente demandaria de tempo e reagentes químicos que podem encarecer o processo.

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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

Cited by 146 publications

References 29 publications

Brewers' spent grain: a review with an emphasis on food and health

Brewers' spent grain: a review with an emphasis on food and health

Food Wastes as Valuable Sources of Bioactive Molecules

Potencial De Remoção De Azul De Metileno Utilizando Bagaço De Malte in Natura Por Meio De Planejamento Fatorial 2²

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