Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''

El-Moneim, Reham A. Abd; Shamsia, Sherif; El-Deeb, Amany M.; Ziena, Hamid M.

doi:10.21608/jfds.2018.77764

Cited by 6 publications

(14 citation statements)

References 14 publications

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“…The impact of BSG on yogurt processing in terms of techno‐mechanical properties is not reported. However, BSG significantly affects the rheological behavior of cheese blocks (Abd El‐Moneim et al., 2018). As mentioned previously, BSG disrupts network formation and consequently results in a more compact texture.…”

Section: Spent Grain Properties In Food Products and Processingmentioning

confidence: 99%

“…As mentioned previously, BSG disrupts network formation and consequently results in a more compact texture. Therefore, it increases hardness, adhesiveness, cohesiveness, gumminess, and chewiness (Abd El‐Moneim et al., 2018). Moreover, an increase in meltability and a decrease in oil separation have been observed (Abd El‐Moneim et al., 2018).…”

Section: Spent Grain Properties In Food Products and Processingmentioning

confidence: 99%

“…Thus, the addition of BSG to food products improves health benefits due to changes in chemical composition and biological activity. Exceptionally, the addition of BSG in cheese making lowered protein content and had no impact on fat and ash content (Abd El‐Moneim et al., 2018); the combination of BSG with other byproducts has been reported for lowering protein and fat content in cookies (Uchegbu & Ishiwu, 2016).…”

Section: Spent Grain Properties In Food Products and Processingmentioning

confidence: 99%

“…The maximum addition of BSG as a substitutive ingredient that is considered to be effective is between 20% and 25%, depending on the products and treatments. Interestingly, a more positive result from the addition of 30% of BSG to cereal‐breakfast extrudates (Thorvaldsson, 2020) and the highest sensory value for the addition of 50% of BSG in cheese block production (Abd El‐Moneim et al., 2018) were noted, compared to lower additions, as discussed in Section 3.…”

Section: Introduction: Valorization As a Trendmentioning

confidence: 97%

“…BSG and DSG are cereal byproducts that have the same impact in terms of their valorization as food ingredients (Roth, Schuster, et al., 2016). The applications of BSG and DSG in food products include bread, extrudate products, cookies, snacks and crackers, pasta, composite flour, dough, yogurt, and cheese (Abd EL‐Moneim et al., 2015; Abd El‐Moneim et al., 2018; Heredia‐Sandoval et al., 2020; Nocente et al., 2019; Sobukola et al., 2013; Torbica et al., 2019).…”

Section: Introduction: Valorization As a Trendmentioning

confidence: 99%

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Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Naibaho

Korzeniowska

2021

Journal of Food Science

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The nutritional properties of brewers' spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products' properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.

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Section: Spent Grain Properties In Food Products and Processingmentioning

confidence: 99%

Section: Spent Grain Properties In Food Products and Processingmentioning

confidence: 99%

Section: Spent Grain Properties In Food Products and Processingmentioning

confidence: 99%

Section: Introduction: Valorization As a Trendmentioning

confidence: 97%

Section: Introduction: Valorization As a Trendmentioning

confidence: 99%

See 3 more Smart Citations

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Naibaho

Korzeniowska

2021

Journal of Food Science

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Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin

Wätjen,

Øzmerih,

Shetty

et al. 2023

International Journal of Food Microbiology

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Sustainable food processing: single and interactive effects of type and quantity of brewers' spent grain and of type of sweetener on physicochemical and sensory characteristics of functional biscuits

Baiano,

Fiore

2023

Int J of Food Sci Tech

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SummaryBarley brewers’ spent grain (BSG), the main by‐product of the brewing industry, can be conveniently used as supplement in nourishing and stable foods such as bakery products. This study was aimed to investigate the effects of three factors – namely amount (40 or 50%) and type of brewers spent grain (malt+durum or malt+common wheat), and type of sweetener (honey or brown sugar) ‐ on the quality attributes of the biscuits, with particular attention to the functional aspects and sensory characteristics. The cereal mixtures (60% barley malt and 40% common or durum wheat) used in brewing and the corresponding BSG were analysed, too. BSG differed from the starting cereal mixtures for the lower concentration of gallic acid and the higher contents of vanillic acid, caffeic acid, ferulic acid, epigallocatechingallate, quercetin, rutin, resveratrol, and kaempferol of the first. Biscuits fortified with 40% of BSG showed the highest total phenolic contents, received the highest overall quality scores if sweetened with brown sugar and, if formulated with RI, received significantly higher scores for flavour intensity, sweetness, crunchiness, and friability and significantly lower bitterness and fibrousness than those produced with DA.

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Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''

Cited by 6 publications

References 14 publications

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin

Sustainable food processing: single and interactive effects of type and quantity of brewers' spent grain and of type of sweetener on physicochemical and sensory characteristics of functional biscuits

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