Valorisation of brewers’ spent grain for the development of novel beverage and food products
Brewer's spent grain (BSG) is an insoluble residue produced during the beer production process with abundant nutritional compounds. In this context, several studies have identified its potential to generate higher value-added products. The objective of this work was to develop brewer's bag...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000537 |
| _version_ | 1797394763266129920 |
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| author | Daniela Lorena Lamas Liesel Brenda Gende |
| author_facet | Daniela Lorena Lamas Liesel Brenda Gende |
| author_sort | Daniela Lorena Lamas |
| collection | DOAJ |
| description | Brewer's spent grain (BSG) is an insoluble residue produced during the beer production process with abundant nutritional compounds. In this context, several studies have identified its potential to generate higher value-added products. The objective of this work was to develop brewer's bagasse protein beverages and characterize them in terms of their physicochemical and microbiological properties. In addition, the brewery bagasse flour obtained as a residue of the beverage production was used as a new fiber-rich ingredient to make bread enriched with different vegetable oils. Beverages showed a considerable amount of protein, amounting to more than 3% w/v. Bread supplemented with bagasse showed higher fiber content than the control, being around 3 and 1.5%. Therefore, the bagasse could be used as a value-added food ingredient for the preparation of beverages and bakery products with enhanced dietary protein and fiber content. Moreover, emphasis is put on agro-industrial by-products, thereby favouring environmental protection and stressing human welfare. |
| first_indexed | 2024-03-09T00:24:20Z |
| format | Article |
| id | doaj.art-7013aa9087b04f229e683586a82b17fe |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-03-09T00:24:20Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-7013aa9087b04f229e683586a82b17fe2023-12-12T04:36:59ZengElsevierApplied Food Research2772-50222023-12-0132100314Valorisation of brewers’ spent grain for the development of novel beverage and food productsDaniela Lorena Lamas0Liesel Brenda Gende1IIMyC - INIDEP - CONICET, Instituto de Investigaciones Marinas Y Costeras -Instituto Nacional de Investigacion y Desarrollo Pesquero- Consejo Nacional De Investigaciones Cientificas Y Tecnicas, Mar del Plata, Buenos Aires, Argentina; Corresponding author.IIPROSAM-Instituto de Investigaciones en Producción, Sanidad y Ambiente-CONICET, Facultad de Ciencias Exactas y Naturales, UNMDP, Mar del Plata, Buenos Aires, ArgentinaBrewer's spent grain (BSG) is an insoluble residue produced during the beer production process with abundant nutritional compounds. In this context, several studies have identified its potential to generate higher value-added products. The objective of this work was to develop brewer's bagasse protein beverages and characterize them in terms of their physicochemical and microbiological properties. In addition, the brewery bagasse flour obtained as a residue of the beverage production was used as a new fiber-rich ingredient to make bread enriched with different vegetable oils. Beverages showed a considerable amount of protein, amounting to more than 3% w/v. Bread supplemented with bagasse showed higher fiber content than the control, being around 3 and 1.5%. Therefore, the bagasse could be used as a value-added food ingredient for the preparation of beverages and bakery products with enhanced dietary protein and fiber content. Moreover, emphasis is put on agro-industrial by-products, thereby favouring environmental protection and stressing human welfare.http://www.sciencedirect.com/science/article/pii/S2772502223000537Brewer's spent graincereal-based beveragebread |
| spellingShingle | Daniela Lorena Lamas Liesel Brenda Gende Valorisation of brewers’ spent grain for the development of novel beverage and food products Applied Food Research Brewer's spent grain cereal-based beverage bread |
| title | Valorisation of brewers’ spent grain for the development of novel beverage and food products |
| title_full | Valorisation of brewers’ spent grain for the development of novel beverage and food products |
| title_fullStr | Valorisation of brewers’ spent grain for the development of novel beverage and food products |
| title_full_unstemmed | Valorisation of brewers’ spent grain for the development of novel beverage and food products |
| title_short | Valorisation of brewers’ spent grain for the development of novel beverage and food products |
| title_sort | valorisation of brewers spent grain for the development of novel beverage and food products |
| topic | Brewer's spent grain cereal-based beverage bread |
| url | http://www.sciencedirect.com/science/article/pii/S2772502223000537 |
| work_keys_str_mv | AT danielalorenalamas valorisationofbrewersspentgrainforthedevelopmentofnovelbeverageandfoodproducts AT lieselbrendagende valorisationofbrewersspentgrainforthedevelopmentofnovelbeverageandfoodproducts |