Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace

Ktenioudaki, Anastasia; O’Shea, Norah; Gallagher, Eimear

doi:10.1016/j.jfoodeng.2012.12.005

Cited by 98 publications

(96 citation statements)

References 41 publications

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“…As regards moisture content, MAPP had 10.32 g/100 g dw; these values were lower than reported by Sudha et al [4] (10.08 g/100 g dw) but higher than reported by Reis et al [17] (8 g/100 g dw). With reference to the lipid content, MAPP showed a lower lipid content 2.54 g/100 g dw values comparable with reported by Ktenioudaki et al [18]. The ash content was 3.48 g/100 g dw.…”

Section: Chemical Compositionsupporting

confidence: 89%

“…With regard to this property, there is a wide range of data in scientific literature, i.e., Figuerola et al [2] who reported values of WHC ranging from 1.62 to 1.87 g water/g sample in apple pomaces. Nonetheless, Rabetafika et al [29] or Ktenioudaki et al [18] provided information showing that apple pomace had WHC values of 6.34 and 6.2 g water/g sample, respectively. The main factors affecting apple pomace WHC include process-related variability (eventual blanching treatment, degree of pulp/peel separation, eventual removal of stalks and seeds, drying conditions).…”

Section: Techno-functional Propertiesmentioning

confidence: 99%

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Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Cerda-Tapia

Pérez‐Chabela

Pérez‐Álvarez

et al. 2015

Plant Foods Hum Nutr

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The aims of the work were to determine the chemical, techno-functional and antioxidant properties of native Mexican apple pomace powder (MAPP) obtained from cider industry. The proximate composition and the total, insoluble and soluble dietary fibre content were determined, as well as the water holding (WHC), oil holding (OHC), swelling (SWC) capacities and the polyphenolic profile. For antioxidant activity, three different test systems were used (DPPH, FIC and FRAP). The total, insoluble and soluble dietary fiber content of MAPP was 70.91, 48.43 and 22.48 g/100 g, respectively. MAPP had a WHC, OHC and SWC of 4.2 g water/g sample, 1.69 g oil/g sample and 3.2 mL/g sample, respectively. Polyphenolic profile showed 10 flavonoid compounds identified mainly quercetin glycosides. MAPP showed good antioxidant activity with high correlation between total phenolic compounds and antioxidant capacity. The results obtained showed that MAPP could be considered a good source of bioactive compounds with significant antioxidant activity.

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Section: Chemical Compositionsupporting

confidence: 89%

Section: Techno-functional Propertiesmentioning

confidence: 99%

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Cerda-Tapia

Pérez‐Chabela

Pérez‐Álvarez

et al. 2015

Plant Foods Hum Nutr

View full text Add to dashboard Cite

show abstract

“…The water hydration characteristics (including water holding capacity, water binding capacity and swelling capacity) and oil absorption capacity were analysed based on the methods developed by Ktenioudaki et al (2013). Water holding capacity was determined by mixing flour (5 g) with water (50 ml) and allowed to hydrate overnight.…”

Section: Hydration Propertiesmentioning

confidence: 99%

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

O’Shea

Ktenioudaki

Smyth

et al. 2015

Journal of Food Engineering

104

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“…In recent years, the possibilities for food by-products recovery attracted increasing attention. Many of these waste or by-products contain significant amounts of valuable components and have a potential to be utilized as functional ingredients in order to increase the nutritional value of food products (Rodriguez et al, 2006; Ktenioudaki et al, 2013aKtenioudaki et al, , 2013b). Brewer's spent grain (BSG) is the main byproduct generated during the brewing process, available in large quantities throughout the year, and at low cost (Stojceska, 2011;Kitryte et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Quality properties of cookies supplemented with fresh brewer's spent grain

Petrović¹,

Pajin²,

Kocić‐Tanackov³

et al. 2017

Food & Feed Res

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Brewer's spent grain (BSG) is a by-product generated during the brewing process. It is a rich source of dietary fibre and proteins, with great potential to increase nutritional value of food products. In this research different quantities of fresh (non-dried and non-milled) brewer's spent grain (15, 25 and 50%) were added to wheat flour on a replacement basis in order to evaluate its effect on fibre and protein content, instrumental parameters of colour, microbial stability and sensory characteristics of cookies. Protein and fibre content of cookies increased following the addition of BSG from 7.55% to 9.69% and 6.8 to 15.55%, respectively. Considering the colour characteristics, addition of BSG decreased L* and b* values, while a* values increased. Enterobacteriaceae, Escherichia coli, Clostridium spp., yeasts and moulds were not detected in cookie samples, while the Enterobacteriaceae were detected (40 cfu/g) in fresh BSG. The addition of 25% of BSG resulted in best sensory characteristics of cookies in terms of surface appearance, hardness, grittiness and flavour. The results have shown that fresh BSG has a potential to increase nutritional value of the cookies without negative influence on cookie sensory characteristics and microbiological stability.

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Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace

Cited by 98 publications

References 41 publications

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Quality properties of cookies supplemented with fresh brewer's spent grain

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