Sensory properties and aromatic composition of baked snacks containing brewer's spent grain

Ktenioudaki, Anastasia; Crofton, Emily; Scannell, Amalia G. M.; Hannon, John A.; Kilcawley, Kieran N.; Gallagher, Eimear

doi:10.1016/j.jcs.2013.01.009

Cited by 66 publications

(78 citation statements)

References 30 publications

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“…Baked products can be considered as a favourable vector for delivering dietary fibre and bioactive compounds from the food and drink industry to consumers (Ktenioudaki et al ., ,b). The demand for healthy foods with functional compounds has increased over the past few years and resulted in many product innovations where pomace had been included in cereal products.…”

Section: Introductionmentioning

confidence: 99%

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Schmidt

Geweke

Struck

et al. 2017

Int J of Food Sci Tech

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SummaryBerry pomace is a by-product of juice processing that, after drying and milling, may be used as an ingredient in cereal-based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten-free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.Keywords Baking, berries, biscuits, dough, rheology, sensory evaluation. IntroductionSustainability is a prominent topic in the food sector that can be addressed from both the consumers and the technologists' perspective. One prominent aim of the SUSFOOD research program of the European Union (www.susfood-db-era.net; see also AschemannWitzel et al., 2015;Raak et al., 2017) is to reduce food losses, that is edible material that is removed from the supply chain during production, postharvest and processing (FAO, 2011). As regards food processing, emphasis should therefore be placed on changing the state of residuals from by-products that are not further used for human nutrition to co-products that can be utilised in other foods. One of the processes where a significant fraction of the edible raw material (approx. 25%) does not end up in the target product is juice processing. Whereas the residuals from apple, citrus or grape processing have been addressed frequently (e.g. Shalini & Gupta, 2010;Kammerer et al., 2014), the interest in pomace from berry fruit processing has developed only recently (see the reviews from Struck et al., 2016b;Quiles et al., 2016). Blackcurrant is a prominent source that is most frequently used in the production of berry juice. The fruit juice industry in Germany produced 2361 million litres (www.aijn.org), and blackcurrant juice had a market share of 1.4% (www.statista.com). By giving the respective by-products a further use it is, apart from the sustainability issue, also possible to take significant advantage from their composition: a high dietary fibre, vitamin, and bioactive compounds content.Baked products can be considered as...

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Section: Introductionmentioning

confidence: 99%

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Schmidt

Geweke

Struck

et al. 2017

Int J of Food Sci Tech

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“…BSG flour has replaced 5%–30% of the total flour in many baked goods while maintaining consumer acceptance (McCarthy et al., ). Spent grains have been successfully incorporated into ready‐to‐eat baked and extruded snacks (Ainsworth, Ibanoglu, Plunkett, Ibanoglu, & Stojceska, ; Ktenioudaki et al., ; Stojceska, Ainsworth, Plunkett, & Ibanoglu, ), traditional breads and sourdough bread (Steinmacher, Nonna, Gasparetto, Anibal, & Grossmann, ; Waters et al., ), and breadsticks (Reis & Abu‐Ghannam, ) while significantly increasing in nutritional value via dietary fiber, protein, and mineral content in a dose‐depending fashion. The addition of 15% BSG into breadsticks more than doubled the content of dietary fiber (Ktenioudaki, Chaurin, Reis, & Gallagher, ).…”

Section: Introductionmentioning

confidence: 99%

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Schmidt-Combest

Warren

2018

Food Science & Nutrition

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One‐third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers’ Spent Grains (BSGs) are the leftover grains from beer production, and each year approximately 30 million tons of BSG is generated globally by the brewing industry. Reclaiming BSG as a potential human food source is an opportunity for reducing food waste in the food supply chain. Six focus groups were conducted using 37 college students to determine their consumption of whole grains, perceptions of whole grains versus refined grains, and interest in or barriers related to consuming and purchasing foods made with BSG. Focus groups were transcribed verbatim and analyzed using constant comparative analysis to identify themes and discover relationships among the study aims. Thirteen themes emerged from focus group discussions with Concept of Health, Sensory, and Experience with BSG representing the top three discussed. Participants believed whole grains are healthier and contain more nutrients than refined grains. Most participants enjoyed the BSG foods provided; however, some noted a darker appearance and lingering fiber particles or aftertaste. Findings indicate participants who are hereditary whole grain consumers are acculturated to whole grain sensory attributes and nutritional benefits and would be more receptive to consuming BSG foods in future studies. We concluded most focus group participants were open to tasting BSG foods, but hereditary whole grain consumers should be the target consumer audience, and educating consumers on sensory attributes, potential health benefits, and environmental benefits is necessary to overcome the barriers associated with BSG.

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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%

“…However, any substitution of wheat flour with ingredients with higher fibre content results in the weakening of the gluten network. The main issue associated with the incorporation of BSG in food products is the effect on texture and flavour (Steinmacher et al, 2012; Ktenioudaki et al, 2013b). Considering cookies and biscuits, it has been reported that sensory attributes has been deteriorated following the addition of more than 15% of BSG (Kissell and Prentice, 1979).…”

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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Sensory properties and aromatic composition of baked snacks containing brewer's spent grain

Cited by 66 publications

References 30 publications

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

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

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