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The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity
<p>This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.</p><p>Keywords: <a href="https://www.mdpi.com/search?q=brewery%20spent%20grain">brewery spent grain</a>; <a href="https://www.mdpi.com/search?q=valorization">valorization</a>; <a href="https://www.mdpi.com/search?q=agricultural%20by-products">agricultural by-products</a>; <a href="https://www.mdpi.com/search?q=functional%20food">functional food</a>; <a href="https://www.mdpi.com/search?q=dietary%20fiber">dietary fiber</a>; <a href="https://www.mdpi.com/search?q=polyphenolic%20compounds">polyphenolic compounds</a>; <a href="https://www.mdpi.com/search?q=antioxidant">antioxidant</a></p>...
Potential of brewers' spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage
Brewers' spent grain (BSG) contains high amounts of dietary fiber, which may regulate the food matrix behaviour. The study aimed to evaluate the impact of spent grain on yogurt. Different levels of BSG were substituted in ...
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues
<p>The study aimed to investigate the biological properties of the protein fraction of brewers’ spent grain (BSG) and its sediments as well as the techno-functional properties of BSG protein (BSGP). BSG was incubated with ...
The roles of brewers' spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage
<p>Water soluble coconut extract (WSCE) was reported as a suitable matrix for probiotic delivery as yogurt alternatives. The study aimed to evaluate the roles of brewers' spent grain (BSG) derivatives in enhancing the ...
Valorisation of brewers’ spent grain in different particle size in yogurt production
<p> The potential of brewers’ spent grain (BSG) as a functional food ingredient has been investigated for having high nutritional value. A high amount of dietary fiber of BSG shows a high ability to bind water; thus, it tends to solidify food mixture. This characteristic has a beneficial effect in the utilization of BSG as a filler and texturizer in yogurt. The study aims to evaluate the impact of the BSG addition in yogurt production and its quality. BSG was prepared in three different particle sizes, and an amount of 10% was added for yogurt fermentation. The impact of BSG addition was evaluated after 24 h of storage. The result shows that different particle sizes of BSG had no significant impact on pH and syneresis, while it significantly affected the amount of lactic acid and countable S. thermophilus. However, BSG increased the fermentation rate of yogurt, and had a positive impact on water holding capacity. A lower particle size had a higher amount of lactic acid and a lower S. thermophilus. The lower particle size lowered the lightness of the yogurt. Rheological analysis showed that a higher particle size of BSG increased the shear stress and viscosity of yogurt. <br></p>...
Alteration of volatile compounds profile of brewers? spent grain by bath-ultrasonication and its combination with conventional water-bath and autoclave treatment
<p>The study aimed to investigate the capability of bath-ultrasonication and its combination with conventional water-bath and autoclave treatment in modifying the volatile composition of brewers’ spent grain (BSG). It was ...
Chemical compositions, antioxidant activities and techno-functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels
Autoclave heating (AH) has been applied to modify the dietary fibre composition of dried brewers' spent grain (BSG) flour, which required multiple drying processes. The current study aimed to investigate the influence of ...
Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain
<div><p>Autoclave treatment (AT) modified the dietary fiber composition of brewers' spent grain (BSG), impacting its techno-processing properties. However, its impact on antioxidant properties and stability of polyphenolic ...