The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads

Stojceska, Valentina; Ainsworth, Paul

doi:10.1016/j.foodchem.2008.02.074

Cited by 126 publications

(107 citation statements)

References 21 publications

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“…BDG, therefore has a strong potential to be recycled and used as a cheap source of fiber that may provide additional functional benefits when incorporated into human diets (Stojceska and Ainsworth, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Haruna¹,

Udobi²,

Ndife³

2011

AJFN

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Bread samples were baked using wheat flour substituted with milled brewers' dry grain (BDG) at levels of 5, 10, 15 and 25%. The bread produced from wheat flour without BDG substitution served as control. The chemical composition, functional characteristics, microbial content and sensory attributes of the products were determined to ascertain their general acceptability. Results obtained showed an increase in the range of 8% for moisture, 3.5% for fat, 1.7% for Ash, 5.45% for crude fibre, 3.07% for protein and a decrease in carbohydrate content by 20.38%. Results of the functional properties analyzed showed that the water holding capacity increased with BDG substitution from 2.11(g) to 4.79(g) while the water binding capacity increased from 0.78(g) to 0.90(g). There were no differences in values for the oil holding and binding capacities obtained. The average loaf volume decreased by 41% in the BDG substituted breads while the pH values showed a reduction with BDG substitution, Results also showed that the bread sample without (added) BDG contained more microbes during storage than the ones with BDG. Generally, bread with BDG substitutions were nutritionally superior to normal bread while normal bread had better overall sensory scores than the BDG bread.

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Section: Introductionmentioning

confidence: 99%

Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Haruna¹,

Udobi²,

Ndife³

2011

AJFN

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“…The chemical composition of BSG varies according to barley variety, harvest time, malting and mashing conditions, and quality and type of adjuncts added in the brewing process. Although part of it is used as animal feed, it is still largely available, being an interesting source as raw material for the production of variety of products including lactic acid (Mussato et al, 2008), breads (Stojceska and Ainsworth, 2008), and enzymes such as cellulases and hemicellulases for bioethanol production (Mussato et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Cellulase Production by Penicillium citrinum using Brewer’s Spent Grain and Pineapple Peels as Cheap, Alternate Substrates

Oyedeji¹,

Opeyemi²

2018

ijSciences

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Cellulases are major group of enzymes with wide-ranging industrial and biotechnological applications. The high cost of cellulase production is a major factor limiting its industrial applications in cellulose bioconversions, hence the need to develop low-cost production systems for this enzyme. Cellulose-rich plant biomass which may be agricultural or industrial in origin exists abundantly as organic wastes which are detrimental to the environment. This study evaluated cellulase production by Penicillium citrinum isolated from deteriorating orange fruits, using brewer's spent grain and pineapple peels as cheap, alternate substrates. Cellulase titres 3.82 ± 0.136 U/mL and 1.405 ± 0.151 U/mL were produced by the fungus, using pineapple peels and brewer's spent grain as substrates, respectively, under submerged fermentation. Maximum cellulase production by P. citrinum occurred with the use of pineapple peels as substrate, after 72 h fermentation period, with the use of pineapple peels at a concentration of 1.5% w / v and peptone as the best nitrogen source. The optima pH and temperature for the production of cellulase by the fungus was found to be 6.0 and 50 o C, respectively. Findings from this study indicated the potential use of pineapple peels as cheaper, alternative substrate for the production of cellulase thus mitigating its hazardous effect on the environment as pollutant. P. citrinum was able to grow and produce good levels of cellulase using solely pineapple peels as low-cost substrate, at high temperature of 50 o C, making this strain and this low-cost agroindustrial residue worthy of further investigation and potentially feasible for a wide range of biotechnological applications.

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“…A utilização de biomassas se enquadra perfeitamente no conceito de desenvolvimento sustentável, além de reduzir custos e não agredir o meio ambiente (Cordeiro, 2011). Durante a produção de cerveja gera-se um resíduo que é considerado um subproduto industrial com baixo valor agregado e é resultante da fase inicial do processo como uma fração sólida de malte de cevada remanescente após a produção de mosto, denominado de bagaço de malte de acordo com Stojceska & Ainsworth (2008); Waters et al (2012) A adsorção é uma operação unitária que envolve o contato entre uma fase fluida e uma sólida, originando uma transferência de massa da fase fluida para a superfície do sólido ocorrendo uma tendência de acúmulo de uma substância (adsorvato) sobre a superfície da outra (adsorvente) (McCABE et al, 2001). …”

Section: Introductionunclassified

Potencial De Remoção De Azul De Metileno Utilizando Bagaço De Malte in Natura Por Meio De Planejamento Fatorial 2²

Lima

Zapelão

Parladore

et al. 2017

Blucher Chemical Engineering Proceedings

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RESUMO -Buscando analisar os efluentes das indústrias têxteis, o objetivo deste trabalho foi avaliar o bagaço de malte como adsorvente do corante azul de metileno. Foi feito um Planejamento Fatorial 2² onde foram estudadas diferentes granulometrias de bagaço de malte (20, 40 e 60 mesh) e pH da solução de corante (3,0, 6,0 e 9,0). Os resultados obtidos a partir do Planejamento Fatorial foram avaliados estatisticamente por análise de variância (ANOVA) e teste Tukey, de forma a identificar diferenças com significância estatística na porcentagem de remoção do corante azul de metileno e na quantidade de corante absorvida pelo bagaço de malte. Todos os experimentos resultaram em remoção acima de 90% de corante. Através do Teste de Tukey, observou-se que não houve diferença estatisticamente significativa na entre os pontos centrais (40 mesh; pH 6). A partir da curva de contorno, verifica-se que a maior remoção de azul de metileno ocorre utilizando granulometria maior e em pH acima da neutralidade. É possível verificar que a granulometria apresentou maior influência na remoção de corante do que pH, o que já havia sido comprovado na ANOVA. Os próximos estudos serão feitos com granulometria intermediária (40 mesh) e pH 6,65, definido anteriormente a partir da análise do ponto de carga zero do bagaço de malte. Este fato é vantajoso uma vez que a necessidade de ajuste de pH de um efluente demandaria de tempo e reagentes químicos que podem encarecer o processo.

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The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads

Cited by 126 publications

References 21 publications

Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Cellulase Production by Penicillium citrinum using Brewer’s Spent Grain and Pineapple Peels as Cheap, Alternate Substrates

Potencial De Remoção De Azul De Metileno Utilizando Bagaço De Malte in Natura Por Meio De Planejamento Fatorial 2²

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