Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies

Abstract

Dried and ground brewer's spent grain (BSG) was blended with soft wheat flour at levels of 5–25%. BSG preparations of fine (<212 μm), medium (212–425 μm) and coarse (425–850 μM) particle sizes were used in the production of wire‐cut cookies. The protein content decreased and the dietary fibre content (acid detergent fibre, neutral detergent fibre and total dietary fibre) increased, as the particle size of the BSG samples increased. The results indicated that BSG preparations with high dietary fibre content have potential as a source of dietary fibre. The effects of BSG on the quality and dietary fibre content of cookies have been investigated. Total dietary fibre (TDF) contents of the cookies supplemented with different particle size BSG increased significantly (p<0.05) as the addition level increased. Cookies prepared with BSG of medium and coarse particle sizes resulted in better properties in terms of Spread Ratio, Hunter color values and overall sensory score as compared to those made with BSG of fine particle size. Cookies made with medium and coarse particle size BSG gave better cookie properties up to the 15% addition and deteriorated significantly above this level (p<0.05).

Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

“…This supplementation level gave a 74% increase in N and increased crude fibre ten-fold. These results were supported by work published in 2002, where the authors looked at the effect of BSG (at levels of 5-25%) on the fibre content and quality of cookies (75) . As the level of addition of BSG increased, there was a significant increase in dietary fibre content.…”

Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain

“…Previous reported work showed an increase in dietary bre with the incorporation of increasing levels of BSG in extrudates (Ainsworth et al, 2007;Stojceska et al, 2008) and baked products (Ajanaku et al, 2011;Öztürk et al, 2002;Prentice & D'Appolonia, 1977;Prentice et al, 1978) including a recent published work of 10 180 168 94 8 14 175 100 46 46 20 360 262 73 16 18 113 200 71 36 30 540 292 54 24 23 96 300 81 27 40 720 484 67 32 37 116 400 122 31 Breadsticks 15 270 336 124 12 6 49 150 140 93 25 450 507 113 20 22 112 250 208 83 35 630 705 112 28 49 175 350 301 the same research group in breadsticks (Ktenioudaki et al, 2012). Since non-cellulosic polysaccharides, in particular arabinoxylans, are one of the main BSG bre constituents which are directly related to the health benets attributed to the bres, this present work sought to identify the effects of extrusion and baking on the arabinoxylans content of snack products when incorporated with BSG.…”

“…Its dietary bre and protein-rich ours have been used as ingredients in baking and extrusion processes (Ainsworth et al, 2007;Ajanaku, Dawodu, Ajanaku, & Nwinyi, 2011;Ktenioudaki, Chaurin, Reis, & Gallagher, 2012;Öztürk, Özboy, Cavidoglu, & Köksel, 2002;Prentice & D'Appolonia, 1977;Prentice, Kissell, Lindsay, & Yamazaki, 1978;Steinmacher, Honna, Gasparetto, Anibal, & Grossmann, 2012;Stojceska et al, 2008).…”

<b>Bioactive compounds from brewer’s spent grain: phenolic compounds, fatty acids and <i>in vitro</i> antioxidant capacity

“…Further, they may also include additions (non-malt sources) such as wheat, rice or maize, added during mashing, even though this depends on the type of beer produced (Reinold, 1997;Townsley, 1979 chemical composition may vary according to barley variety, harvest time, malting and mashing conditions, and to the quality and type of extras added or not in the brewing process (Huige, 1994). The main constituents in BSG´s chemical composition are protein (26-30%) and high fiber contents (approximately 70%) (Mussatto, Dragone, & Roberto, 2006;Öztürk, Özboy, Cavidoglu, & Köksel, 2002). Furthermore, some studies report that BSG contains bioactive compounds including hydroxycinnamic acids, such as ferulic and p-coumaric acids, flavonoids, tannins, and proanthocyanidins, widely acknowledged as featuring important antioxidant, anti-mutagenic, anti-allergenic, antiinflammatory and anti-microbial qualities (Bravo, 1998;Hernanz et al, 2002).…”