Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality
Aurenice Maria Mota da Silva,
Mariah Almeida Lima,
Filiz Koksel
et al.
Abstract:SummaryBrewer's spent grain (BSG) is the major by‐product of brewery industry. Due to being rich in dietary fibres and proteins, it has great potential to be upcycled in plant‐based foods and contribute to the sustainability of our food system. This study investigated the incorporation of BSG at different concentrations to soy protein‐based high‐moisture meat analogues (HMMAs). Colour, textural properties, and macrostructure of the resulting HMMAs were examined. In vitro protein digestibility of selected HMMAs… Show more
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