The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology

Stojceska, Valentina; Ainsworth, Paul; Plunkett, Andrew; İbanogˇlu, Şenol

doi:10.1016/j.jcs.2007.05.016

Cited by 149 publications

(116 citation statements)

References 38 publications

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“…BSG, a waste fraction of malting of barley, is a common by-product of the brewing industry (Mussato et al 2006). It is a problematic product since it contains a lot of water (77-81 %), some fermentable sugars and enzyme activity (Mussato et al 2006;Stojceska et al 2008). That is why it must be stored at refrigerator temperature and used during a short period of time in order to avoid spoilage (Mussato et al 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Because of the high dietary fiber and protein content, BSG could be useful ingredient for human foods with improved nutritional value. However, BSG is usually either thrown away or used as animal feed (Stojceska et al 2008). …”

Section: Introductionmentioning

confidence: 99%

“…There are a few studies in which BSG has been used in extrudates (Ainsworth et al 2007;Makowska et al 2013;Stojceska et al 2008Stojceska et al , 2009. In those studies extrudates made of BSG were usually hard and not well expanded.…”

Section: Introductionmentioning

confidence: 99%

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Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain

2015

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Brewer's spent grain (BSG), a by-product of malting of barley in the production of malt extract, was used as an ingredient in extruded barley-based snacks in order to improve the nutritional value of the snacks and widen the applications of this by-product in food sector. The effects of the extrusion parameters on the selected properties of the snacks were studied. Snacks with different ingredients including whole grain barley flour, BSG, whey protein isolate (WPI), barley starch and waxy corn starch were produced in 5 separate trials using a co-rotating twin-screw extruder. Extrusion parameters were water content of the mass (17-23 %), screw speed (200-500 rpm) and temperature of the last section and die (110-150°C). Expansion, hardness and water content of the snacks were determined. Snacks containing barley flour and BSG (10 % of solids) had small expansion and high hardness. Addition of WPI (20 % of solids) increased expansion only slightly. Snacks with high expansion and small hardness were obtained when part of the barley flour was replaced with starch (barley or waxy corn). Yet, the highest expansion and the smallest hardness were achieved when barley flour was used with barley starch and WPI without BSG. Furthermore, expansion increased by increasing screw speed and decreasing water content of the mass in most of the trials. This study showed that BSG is a suitable material for extruded snacks rich in dietary fiber. Physical properties of the snacks could be improved by using barley or waxy corn starch and WPI.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain

2015

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“…al., 2017;Stojceska et al, 2008). It was also found that the addition of brewers' spent grain to extrudates may lead to the increased porosity of these products (Stojceska et al, 2008). Other authors have found that increasing the addition of brewers' spent grain in the extruded blend usually results in increased hardness and crispness in such products.…”

Section: Introductionmentioning

confidence: 99%

“…al., 2013;Nascimento et. al., 2017;Stojceska et al, 2008). It was also found that the addition of brewers' spent grain to extrudates may lead to the increased porosity of these products (Stojceska et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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2015

Acta Sci Pol Technol Aliment

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Background. Novel food batters, recommended for various products, are at present manufactured by extrusion. Thanks to this, it is possible to look for and process new raw materials, if their processing has so far been considered impossible or economically unviable. The purpose of the work was therefore to investigate the extrudates produced from the corn and brewers' spent grain compounds that are subsequently used as raw material for food batter production. Material and methods. The work presents the findings of research on extrusion of corn mixes with varying levels of brewers' spent grains, to the maximum amount of 30%. Tests were conducted using a co-rotating double screw extruder, equipped with a single-outlet matrix with a diameter of 2.5mm. The products obtained were subjected to analysis of their parameters (apparent density, strength parameters, abrasiveness index) and the granulation of a single fraction was checked. The sample for which the percentage content was the highest was subjected to a detailed analysis of particle shape using vision software. Results. It was found that an increase in the content of brewers' spent grains resulted in increased hardness of the products obtained. During the tests it was observed that the increasing hardness of the measured samples is opposite to their abrasion resistance. The maximum decrement of the brasion parameters was seen for extrudates with 30% spent grain addition and was 1.4%, while the minimum decrement values for extrudates with brewers' grain content (10%) amounted to 0.85%. It was noted that this may prove the high brittleness of such products, particularly on the outer surface. It was also observed that lower grindability was recorded for samples produced by extrusion at a temperature of 140°C. On the other hand, higher grindability obtained at a temperature of 120°C may facilitate the grinding of such products, which may be particularly important in the production of food batter. Conclusion. Brewers' spent grains used as an addition to corn groats contribute to substantial changes in the extrudates obtained. It is also possible to produce compact extrudates with a brewers' spent grain content of 30%. After grinding, extrudates with higher brewers' spent grain content are distinguished by more rounded grains. The packing index of the samples indicates the increased accuracy of covering products with such batter, which indicates an advantage of food batters containing brewers' spent grains.

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Extrusion

Ainsworth

2011

Food Processing Handbook

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The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology

Cited by 149 publications

References 38 publications

Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain

Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain

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Extrusion

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