Protein Content and Antioxidant Activity of Distillers’ Spent Grain Dried at 150°C with Superheated Steam and Hot Air

Cenkowski, Stefan; Sosa‐Morales, María Elena; Flores-Alvarez, Maria del Carmen

doi:10.1080/07373937.2012.686948

Cited by 15 publications

(3 citation statements)

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“…The SS processing of paddy and rice has been extensively studied for its potential functionality for improving the storage stability and nutritional attributes of rice and rice products (Cheevitsopon & Noomhorm, 2015; Wu et al., 2014; Wu, McClements, Chen, Hu, et al., 2016; Wu, McClements, Chen, Liu, et al., 2016; Yodkaew et al., 2017). The stabilization of lightly milled rice using SS processing can also increase the total phenolic content and antioxidant activity, which is caused by the enhanced extractability and release of bound phenolic acids (Cenkowski et al., 2012; Wu, McClements, Chen, Hu, et al., 2016). Additionally, fewer phenolic acids are lost during SS processing, as compared to other forms of heat treatment, because of the oxygen‐free environment during SS processing (Wang et al., 2014; Wu, McClements, Chen, Hu, et al., 2016).…”

Section: Effects Of Ss Processing On the Physicochemical Properties O...mentioning

confidence: 99%

Superheated steam processing of cereals and cereal products: A review

Liu

Jiang

et al. 2023

Comp Rev Food Sci Food Safe

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The concept of superheated steam (SS) was proposed over a century ago and has been widely studied as a drying method. SS processing of cereals and cereal products has been extensively studied in recent years for its advantages of higher drying rates above the inversion temperature, oxygen‐free environment, energy conservation, and environmental protection. This review provides a brief introduction to the history, principles, and classification of SS. The applications of SS processing in the drying, enzymatic inactivation, sterilization, mycotoxin degradation, roasting, and cooking of cereals and cereal products are summarized and discussed. Moreover, the effects of SS processing on the physicochemical properties of cereals and the qualities of cereal foods are reviewed and discussed. The applications of SS for cereal processing and its effects on cereal properties have been extensively studied; however, issues such as the browning of cereal foods, thermal damage of starch, protein denaturation, and nutrition loss have not been comprehensively studied. Therefore, further studies are required to better understand the mechanism of the quality changes caused by SS processing and to expand the fields of application of SS in the cereal processing industry. This review enhances the understanding of SS processing and presents theoretical suggestions for promoting SS processing to improve the safety and quality of cereals and cereal products.

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Section: Effects Of Ss Processing On the Physicochemical Properties O...mentioning

confidence: 99%

Superheated steam processing of cereals and cereal products: A review

Liu

Jiang

et al. 2023

Comp Rev Food Sci Food Safe

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“…A study done by Cenkowski et al (2012) showed that SS drying has the ability to preserve the protein and phenolic contents of DSG as compared with hot-air drying.…”

Section: Dryingmentioning

confidence: 99%

Effect of Solubles on Disintegration of Distiller's Spent Grain Compacts During Superheated Steam Drying

2014

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“…Although distiller's spent grain is mainly used as a cattle feed, studies have proved that it can be used in human food products, and industrial and agricultural sectors (Liu, Singh, & Inglett, 2011;Tavasoli, Ahangari, Soni, & Dalai, 2009). The presence of high digestible fibre, protein, fat and other bioactive compounds in distiller's spent grain makes it suitable for human consumption and animal feed (Cenkowski, Sosa-Morales, & Flores-Alvarez, 2012;Johnson, Paliwal, & Cenkowski, 2015). Rosentrater (2008) reported that distiller's spent grain can be used as a potential alternative to bio-based fillers and to produce hydrogen, syngas (H 2 þCO) and hydrocarbons through further processing (Tavasoli et al, 2009).…”

Section: Introductionmentioning

confidence: 99%