Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential

Nocente, Francesca; Taddei, Federica; Galassi, Elena; Gazza, Laura

doi:10.1016/j.lwt.2019.108421

Cited by 83 publications

(114 citation statements)

References 33 publications

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“…CTRL‐L had a significantly lower mean rating (2.34) for color JAR (5 = much too dark, 3 = just about right, 1 = much too light) compared to BSG15, and panelists commented on the sample's “light color.” In contrast, BSG15 had an average color JAR rating of 3.52, suggesting that BSG15 may be a little bit too dark for consumer preference. This trend was also seen in other BSG fortified products such as dry pasta (Nocente et al., 2019). However, the color JAR rating of BSG15 was closer to 3 compared to CTRL‐L, demonstrating more favorable consumer acceptance.…”

Section: Resultssupporting

confidence: 63%

“…To summarize the chemical composition, BSG contributed significantly to fat, protein, and TDF in fortified products because the BSG flours consist of higher amounts of these nutrients compared to wheat flours. Previous studies also showed that the addition of BSG enhanced protein, fat, and DF content of extrudates and pasta (Nascimento et al., 2017; Nocente et al., 2019). Moreover, in comparison to the muffin samples reinforced by other ingredients such as ground flaxseed and goji berry pomace, BSG‐fortified muffins not only had higher fat and protein content than flaxseed muffins, but also increased protein and DF contents compared to goji berry muffins (Bora, Ragaee, & Abdel‐Aal, 2019; Kaur & Kaur, 2018).…”

Section: Resultsmentioning

confidence: 84%

“…In the past 20 years, a number of studies have evaluated BSG fortification in various food products including bread, cookies, extruded snacks, and pasta (Nocente, Taddei, Galassi, & Gazza, 2019; Öztürk, Özboy, Cavidoğlu, & Köksel, 2002; Steinmacher, Honna, Gasparetto, Anibal, & Grossmann, 2012; Waters, Jacob, Titze, Arendt, & Zannini, 2012). Because of the mashing process, most of the BSG contains high moisture (70‐80 g/100 g), which needs to be dried and processed into flours before usage.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

Shih

Wang

Hasenbeck

et al. 2020

Journal of Food Science

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Brewers' spent grain (BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot‐air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1.33‐1.87 g/100g) and water activity (aw, 0.04‐0.07) of BSGs than hot‐air drying (5.44 to 5.57 g/100 g and 0.19 to 0.20, respectively). Among different dried BSGs, impingement dried BSG3 achieved the highest protein (18.03 g/100 g dry matter [DM]), total phenolic content (TPC, 2.21 mg GAE/g DM), radical scavenging activity (RSA, 1.58 mg AAE/g DM), and total flavonoid content (TFC, 0.68 mg QE/g DM), and retained lighter color (L*, 54.68) and higher total dietary fiber (TDF, 42.40 g/100 g DM), which was selected for making BSG‐fortified muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20 g/100 g flour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 provided higher protein (13.11 g/100 g DM), TDF (16.88 g/100 g DM), and higher bioactive compounds compared to control and retained brighter color of muffin compared to BSG20, showing no difference in firmness and overall liking compared to the control muffin. This study demonstrated that impingement dried BSG could be utilized as a functional ingredient in muffins to add value to the food chain providing nutritional and environmental benefits. Practical Application This study reported the benefit of impingement drying method for the retention of physicochemical quality and bioactive compounds of brewer's spent grains (BSG) produced from three different brewers in comparison with hot‐air drying. The study also reported that muffins fortified with BSG flours (15% replacement of wheat flour) yielded a 23% increase in total dietary fiber and 13% increase in protein without affecting consumer acceptance of the products. This information is essential for developing value‐added applications of BSG, a byproduct from brewing industry, as a functional ingredient to make nutritive baking goods, such as muffins, for promoting human health.

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Section: Resultssupporting

confidence: 63%

Section: Resultsmentioning

confidence: 84%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

Shih

Wang

Hasenbeck

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…1, the cooking loss of the control noodles was as expected lower than that of noodles enriched with HB, which might be due to that a large amount of dietary fibre and ash in noodles with HB would disarrange the starch/gluten network resulting in more starch released in noodles. Nocente et al (2019) also reported that the addition of barley spent grain in pasta resulted in the elevating of starch granules swelling and more starch released. Among different mixing procedure, the cooking loss of noodle with HB prepared by DC‐M procedure was significantly ( P < 0.05) lower than that of DS‐M and F‐M procedure.…”

Section: Resultsmentioning

confidence: 96%

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Zhao

Shang

Wang

et al. 2020

Int J of Food Sci Tech

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The influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC-M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F-M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS-M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC-M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC-M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC-M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non-gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.

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“…Knowledge of the health benefits associated with increased consumption of BSG dietary fiber and natural bioactive compounds can lead to the inclusion of this active ingredient into popular and affordable foods like bakery products. Previous studies have considered the potential of BSG to increase the protein content and fiber content in biscuits, bread, snacks, and pasta [ 4 , 8 , 9 , 10 , 11 , 12 ], while it was not considered to enrich pizza. However, some limitations in the use of BSG to enrich wheat flours may occur due to changes in the physical properties, color, and flavor of the final products [ 4 ] that could also negatively influence the consumer choices.…”

Section: Introductionmentioning

confidence: 99%

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

Amoriello¹,

Mellara²,

Galli³

et al. 2020

Foods

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Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour with BSG can affect dough rheology and the structural and sensorial properties of products. In this context, BSG flour at different levels (0%, 5%, and 10%) was used to enrich three commercial soft wheat flours, and to develop new formulations for bakery products (bread, breadsticks and pizza). As expected, the enrichment caused a significant increase of proteins, dietary fibers, lipids, and ash related to the BSG enrichment level. Significant changes in dough rheological properties (e.g., higher water absorption, lower development time and stability, dough strength, and tenacity) and in the color of the crust and crumbs of bakery products were also observed. At last, the consumer test pointed out that the 5% BSG enrichment showed the higher overall acceptability of proposed bakery products.

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Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential

Cited by 83 publications

References 33 publications

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

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

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