Utilization of brewer’s spent grain in the production of Frankfurters

Abstract

The effects of dried and ground brewer's spent grain (BSG) on dietary fibre content and some quality characteristics of beef Frankfurters were investigated. BSG preparations of fine (<212 lm), medium (212-425 lm) and coarse (425-850 lm) particle sizes were used in the production of Frankfurters. The total dietary fibre (TDF) content of the Frankfurters supplemented with BSG of different particle sizes increased significantly (P < 0.05) as the level of addition was increased. The mean TBA (2-thiobarbituric acid), colour and texture values except springiness had significant differences (P < 0.05) among the treatments. The overall acceptability scores for the control and the Frankfurters with BSG were 7.57 and 5.47-7.02 on a nine-point scale, respectively. Cluster analysis was also carried out to divide the measured parameters into clusters according to their similarities and to find out the correlations among them. It can be concluded that BSG can be added to Frankfurters to increase their fibre content without deleteriously affecting their sensory parameters.

Brewers' spent grain: a review with an emphasis on food and health

“…It is thought that the fibre in BSG may both interfere with the gluten network formation and present a physical disruption to the gluten-protein matrix in addition to also restricting water for gluten development. The total dietary fibre and water holding capacity was shown to increase upon increasing additions of BSG as a fat replacer; however, appearance and texture were also modified, partly as a consequence of fat removal (61). Indeed Waters et al (9) demonstrated that increasing substitution of BSG into wheat dough resulted in a reduced specific volume in the final breads, postulated also to be due to a gluten dilution effect.…”

Influence of fibre addition on the rheological properties of peach juice

“…The addition of dietary fibres is a tendency in several foods such as dairy (Staffolo et al, 2004;Sendra et al, 2010), bakery (Grigelmo-Miguel et al, 2001;Sabanis et al, 2009) and meat (Ö zvural et al, 2009;Sa´nchez-Zapata et al, 2010) products, mainly due to their nutritional aspects (Guillon & Champ, 2000). Understanding the changes in food sensory and physical properties due to fibre addition is thus, essential for food process design.…”

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

“…Initially, it was thought that BSG was too granular for direct addition to food and that it would have to first be converted to flour before use. However, a study in 2009 demonstrated that BSG of various particle sizes could be effectively used in the production of frankfurters (78) . The control frankfurter had the highest score for acceptability, but the other products also had high scores, with the score decreasing with increase in particle size and reduction in fat levels.…”