Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage

Naibaho, Joncer; Butula, Nika; Jonuzi, Emir; Korzeniowska, Małgorzata; Laaksonen, Oskar; Föste, Maike; Kütt, Mary-Liis; Yang, Baoru

doi:10.1016/j.foodhyd.2021.107412

Cited by 51 publications

(52 citation statements)

References 63 publications

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“…The yogurt samples were prepared following the microbial culture instructions and some modifications were made following previous studies ( Naibaho et al, 2022a ; Szołtysik et al, 2020 ). Each of the BSG derivatives was added into WSCE with a ratio 1:9 ( w:w ) and mixed properly, while a control was provided without any addition of BSG derivatives.…”

Section: Methodsmentioning

confidence: 99%

“…Microstructural evaluation was carried out by CLSM and FTIR in order to evaluate the microstructure of formed network and surface chemical characteristic, respectively. For storage reasons, the samples were freeze dried and kept at refrigerated storage prior to analysis ( Naibaho et al, 2022a ).…”

Section: Methodsmentioning

confidence: 99%

“…Our previous study identified the potential of BSG flour in regulating the physical behaviour, enhancing the growth of lactic acid bacteria and preserving the consistency during the storage of milk-based yogurt ( Naibaho et al, 2022a ). Seemingly important, the current study investigated the ability of BSG in regulating plant-based yogurt-alternatives.…”

Section: Introductionmentioning

confidence: 99%

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The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage

Naibaho

Butula

Jonuzi

et al. 2022

Current Research in Food Science

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage

Naibaho

Butula

Jonuzi

et al. 2022

Current Research in Food Science

Self Cite

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“…The proteins of barley, wheat, corn, and rice processing by-products have better functional properties compared to those of the endosperm due to their content in essential amino acids and their valorization potential in the market of extruded and cereal-based baked products is high [ 18 , 55 ]. The fermentation of BSG with different lactic acid bacteria (e.g., with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16 as suggested by Koirola et al [ 56 ]) has been examined in different applications such as yoghurt [ 57 ], pasta [ 58 ] and bread [ 59 ].…”

Section: Cereal Processing By-products and Target Compoundsmentioning

confidence: 99%

Sustainable Applications for the Valorization of Cereal Processing By-Products

Galanakis

2022

Foods

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This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers’ dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.

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“…In food products, spent grain tends to improve the nutritional value of spent grain-added food products. Due to the biologically active compounds contained, spent grain shows antioxidant activity, antimicrobial, and anti-inflammatory activity, but also potential as a functional ingredient in food or as a nutraceutical ingredient [10,11].…”

Section: Introductionmentioning

confidence: 99%

Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

Chetrariu

Dabija

2022

Applied Sciences

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This study aimed at determining the quality parameters of the wafer formulatedwith the addition of grain spent (SG), resulting from the obtainmentof whisky. In this sense, wafers were formulated from chickpea flour, spent grain, wild garlic paste, golden flaxseed, and hemp seeds. These food products were analyzed in terms of texture, density, and pH of the batter, but also of the final product for proximate analysis, baking loss, texture, water activity, color, antioxidant capacity, water holding capacity and oil holding capacity, microstructure, and sensorial analysis. The addition of spent grain in the wafer formulation led to products with a high acceptability, the texture of the batter underwent changes due to the addition of spent grain, all parameters increased, and only adhesiveness decreased. The density and pH of the samples with SG decreased. The fracturability of the products with SG decreased with the addition of SG compared to the control sample, and the color becomes darker, influenced by the specific color of the SG. With the addition of spent grain, it increases the fiber and protein content, the antioxidant capacity, but also the baking loss due to the fibers contained in it. The microstructure of samples with the addition of SG shows a heterogeneous distribution of pores on the cross section of the samples, with larger pores in the center of the wafer samples.

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Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage

Cited by 51 publications

References 63 publications

The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage

The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage

Sustainable Applications for the Valorization of Cereal Processing By-Products

Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

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