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Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties
<p> This study aimed to valorize brewer's spent grain (BSG) from a side-stream into protein ingredients suitable for human consumption. The impact of protease treatments was studied for solubilizing BSG proteins. Treatment ...
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 ...
Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues
<p>The study aimed to develop a biorefining process to recover proteins and dietary fibres from a food industry sidestream, canola (<i>Brassica napus</i>) oil pressing residues. The materials were treated with commercial ...
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>...
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 ...