Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains

Amoriello, Tiziana; Mellara, Francesco; Galli, Vincenzo; Amoriello, Monica; Ciccoritti, Roberto

doi:10.3390/foods9101492

Cited by 37 publications

(37 citation statements)

References 28 publications

(39 reference statements)

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“…[24] These studies have demonstrated improvements in the nutritional profile of their products, in terms of increased amino acids, dietary fibre, protein levels, TPC, and decreased calorie content. [9,22,25] Despite the successful substitution of BSG at lower concentrations, higher substitution concentrations result in an increase in undesirable Introduction 4 sensory properties. These include increased acidulous aroma and flavour, increased colour intensity, along with decreased sweetness and consumer acceptability.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Biovalorisation of Brewer's Spent Grain (BSG) and Sensory Evaluation of BSG Bread

Goh

Lee²

2021

Preprint

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<div> <div> <div> <p>Brewer’ spent grain (BSG) is the largest by-product of beer production, generating over an approximate 38 billion kg annually. While the majority of BSG gets repurposed as animal feed, its usage unfortunately remains very limited. Due to the impressive nutritional profile of BSG, many studies have investigated its incorporation in food products. However, its substitution at high levels tend to bring about undesirable sensory changes. This paper looks at solid-state fermentation as a tool to enhance the nutritional profile of BSG. The consumer acceptance of fermented BSG- fortified bread was investigated, to understand the market value for fermented BSG food products compared to its unfermented counterpart. Of the 8 koji starters studied, M-1 (Aspergillus oryzae) brought about the greatest nutritional profile enhancement in terms of total phenolic content and crude protein content, with an optimal fermentation time of 4 days. No change in total dietary fibre content was observed after fermentation. From the sensory evaluation, fermented BSG-fortified bread had the best nutritional profile while having the poorest consumer acceptance. Despite the fact, this study highlights that fermentation may yet be an important tool in bridging the gap of BSG incorporation in food. </p> </div> </div> </div>

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Section: Sensory Evaluationmentioning

confidence: 99%

“…These include increased acidulous aroma and flavour, increased colour intensity, along with decreased sweetness and consumer acceptability. [24][25][26]…”

Section: Sensory Evaluationmentioning

confidence: 99%

Biovalorisation of Brewer's Spent Grain (BSG) and Sensory Evaluation of BSG Bread

Goh

Lee²

2021

Preprint

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“…The incorporation of BSG into cereal-based foods has been evaluated in several studies [ 12 , 13 , 14 , 15 , 16 ]. Bread is an important staple food worldwide due to its convenience, versatility, and low cost.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies revealed the increase in the nutritional value of bread fortified with BSG showing an elevated protein and fibre content with high lysine concentrations and lower glycaemic index [ 19 , 20 ]. However, the replacement of wheat flour with BSG negatively impacts bread quality, resulting in a product with a lower volume, increased hardness, denser structure and a darker colour [ 12 , 16 , 21 ]. The addition of sourdough as a functional ingredient showed a positive impact on bread quality when BSG was added [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread

Sahin

Atzler

Valdepérez

et al. 2021

Foods

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Brewer’s spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a ‘source of fibre’ (3 g/100 g) and a ‘high in fibre’ (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker’s flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72–4.66 mL/g), a soft crumb texture (4.77–9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17–4.38 mL/g) and a harder crumb (6.25–36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.

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“…Отмечается, что нативная дробина не токсична, но в ней содержится малое количество витаминов. Также нативная пивная дробина имеет высокое содержание белковых веществ (12-15 %), углеводов (до 70 %), липидов, жирнокислотный состав которых биологически высокоэффективен [2]. Поэтому одним из способов переработки дробины является ее сушка и применение в кормлении скота и домашних животных [3].…”

Section: Introductionunclassified

Innovative Method for Obtaining Biologically Active Compounds from Brewery Mash

Кобелев

Gernet

Грибкова

2021

Food Processing: Techniques and Technology

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Introduction. Brewery mash, or brewer’s spent grain (BSG), is a by-product of brewing industry. It is known to contain valuable biologically active substances. However, their extraction is complicated by the presence of various polymers. The research featured various physicochemical methods for obtaining valuable biological compounds from brewery waste. The new method modified complex non-starch polysaccharides, lignin, arabinoxylans, and other high-molecular compounds associated with phenolic compounds. The research objective was to solve the problem of recycling industrial by-products that accumulate in large quantities and require expensive processing or disposal. The paper introduces new technological approaches for deep processing of BSG as a source of secondary raw materials in order to obtain extracts fortified with polyphenolic compounds. Study objects and methods. The research featured BSG from malt subjected to treatment with ECA-activated water (catholyte with pH 9.6 ± 0.1), followed by enzymatic hydrolysis of cellulolytic enzyme preparations and extraction with a polar solvent of the resulting free polyphenolic substances. The experiments were based on standard methods for assessing the content of various biologically active substances. Results and discussion. A 70% water-ethanol solution proved to be optimal at the BSG:extractant ratio of 2:1, process temperature = 50 ± 2°C, and extraction time = 60 ± 5 min. Under the same conditions, 70 %vol. of beer distillate made it possible to extract phenolic acids, flavonoid rutin, irreplaceable and nonessential amino acids, and non-starch polysaccharide β-glucan from the BSG matrix. The BSG treatment with 1M NaOH solution delivered viscous hydrolysates fortified with flavonoids rutin and quercetin, which did not happen when acid hydrolysis was used. The combined use of ECA-treated water (catholyte with pH 9.6 ± 0.1) for 24 ± 0.05 h, combined with biocatalysis with the enzyme preparation Viskoflo MG for 2 ± 0.05 h, made it possible to obtain BSG extracts with a high content of phenolic acids and aldehydes, as well as flavonoid rutin. Conclusion. The study revealed the mechanism of hydrolytic decomposition of BSG non-starch polysaccharides, considering the compounds contained in the extracts. The BSG hydrolysates fortified with various phenolic compounds can be used in various food technologies, e.g., in fermented drinks.

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Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains

Cited by 37 publications

References 28 publications

Biovalorisation of Brewer's Spent Grain (BSG) and Sensory Evaluation of BSG Bread

Biovalorisation of Brewer's Spent Grain (BSG) and Sensory Evaluation of BSG Bread

Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread

Innovative Method for Obtaining Biologically Active Compounds from Brewery Mash

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