Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins

Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges

“…The efficacy of enzymatic treatment as an upcycling tool for BSG becomes particularly evident when considering the application of BSG hydrolysates in food matrices, with examples outlined in Table . Cermeño et al found that the inclusion of enzymatically hydrolyzed BSG (BSGB) positively affected the viscoelastic properties of muffin batter and produced muffins which had a higher height and softer texture than those containing unmodified BSG (BSGA), with the authors hypothesizing that the improved technofunctional properties of BSGB was likely due to the solubilization of carbohydrates and protein and subsequent interactions with other macromolecules. Moreover, it was found that BSGB could be incorporated at a level up to 10% without negatively affecting the appearance or texture likeability, while the unmodified BSG was only tolerated at a maximum level of 5%.…”

“…It should be noted that although the dietary fiber content of the muffins containing BSGB was significantly higher than that of the control muffins (not containing BSG), they contained 34–46% less fiber than those containing unmodified BSG due to the probable hydrolysis of BSG polysaccharides by carbohydrases during enzyme treatment. Despite this, the use of enzymatically modified BSG remains justifiable due to its ability to strike a balance between enhanced nutrition and improved technological performance . BSG hydrolysates have also been applied in a bread system, increasing the fiber content from 2.82 g/100 g (refined wheat flour) to 6.9 g/100 g (20% w/w fermented BSG (fBSG) substitution) and allowing for a “high fiber” health claim to be made.…”

Impact of Different Light Conditions on the Nitrogen, Protein, Colour, Total Phenolic Content and Amino Acid Profiles of Cultured Palmaria palmata

“…Colour parameters (L*, a*, b*) for milled P. palmata samples were analysed using a Konica Minolta CR-400 Chroma Meter (Minolta Camera Co., Osaka, Japan) as described by Cermeño et al [34]. The colour difference between the initial samples and those cultured under different light was analysed as previously described by Cermeno et al [35] and recently modified by Idowu et al [7].…”

Optimization of the Multienzyme-Assisted Extraction Procedure of Bioactive Compounds Extracts from Common Buckwheat (Fagopyrum esculentum M.) and Evaluation of Obtained Extracts

“…In general, the enzymatic hydrolysis of the cereal matrix leads to the degradation of antinutrients, which increase the nutritional value and availability of phenolic compounds, proteins, and carbohydrates [24]. Released substances, usually powdered, are also well incorporated in the food production chain for sensory, technological, and rheological properties without additives [25]. However, different polarities indicate the hydrophilicity of enzymatically hydrolyzed powdered forms, which impact media dispersity, critical for homogeneous fusion [2].…”

“…For this reason, in industries, non-starch polysaccharides enzymes are usually used where cocktail composition of different types of enzymes varies, including cellulases, xylanases, and others [30]. The type of cereal and its biochemical composition play a leading role in enzymatic hydrolysis due to the different enzymes/substrate ratio, temperature, and pH [25,31]. Specific enzymes release different compounds from plant cells, but there are missing data about the effect of multienzyme hydrolysis during different extraction methods, parameters, phenolic compound release, yield, and the impact of hydrophilicity.…”