Quality properties of cookies supplemented with fresh brewer's spent grain
Brewer's spent grain (BSG) is a by-product generated during the brewing process. It is a rich source of dietary fibre and proteins, with great potential to increase nutritional value of food products. In this research different quantities of fresh (non-dried and non-milled) brewer's spent...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2017-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701057P.pdf |
| _version_ | 1818287299964698624 |
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| author | Petrović Jovana S. Pajin Biljana S. Tanackov-Kocić Sunčica D. Pejin Jelena D. Fišteš Aleksandar Z. Bojanić Nemanja Đ. Lončarević Ivana S. |
| author_facet | Petrović Jovana S. Pajin Biljana S. Tanackov-Kocić Sunčica D. Pejin Jelena D. Fišteš Aleksandar Z. Bojanić Nemanja Đ. Lončarević Ivana S. |
| author_sort | Petrović Jovana S. |
| collection | DOAJ |
| description | Brewer's spent grain (BSG) is a by-product generated during the brewing process. It is a rich source of dietary fibre and proteins, with great potential to increase nutritional value of food products. In this research different quantities of fresh (non-dried and non-milled) brewer's spent grain (15, 25 and 50%) were added to wheat flour on a replacement basis in order to evaluate its effect on fibre and protein content, instrumental parameters of colour, microbial stability and sensory characteristics of cookies. Protein and fibre content of cookies increased following the addition of BSG from 7.55% to 9.69% and 6.8 to 15.55%, respectively. Considering the colour characteristics, addition of BSG decreased L*and b* values, while a*values increased. Enterobacteriaceae, Escherichia coli, Clostridium spp., yeasts and moulds were not detected in cookie samples, while the Enterobacteriaceae were detected (40 cfu/g) in fresh BSG. The addition of 25% of BSG resulted in best sensory characteristics of cookies in terms of surface appearance, hardness, grittiness and flavour. The results have shown that fresh BSG has a potential to increase nutritional value of the cookies without negative influence on cookie sensory characteristics and microbiological stability. |
| first_indexed | 2024-12-13T01:38:17Z |
| format | Article |
| id | doaj.art-aa2ef3d7a29d4267b09f2d0cef4eaebc |
| institution | Directory Open Access Journal |
| issn | 2217-5369 2217-5660 |
| language | English |
| last_indexed | 2024-12-13T01:38:17Z |
| publishDate | 2017-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj.art-aa2ef3d7a29d4267b09f2d0cef4eaebc2022-12-22T00:03:51ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602017-01-01441576310.5937/FFR1701057P2217-53691701057PQuality properties of cookies supplemented with fresh brewer's spent grainPetrović Jovana S.0Pajin Biljana S.1Tanackov-Kocić Sunčica D.2Pejin Jelena D.3Fišteš Aleksandar Z.4Bojanić Nemanja Đ.5Lončarević Ivana S.6University of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaBrewer's spent grain (BSG) is a by-product generated during the brewing process. It is a rich source of dietary fibre and proteins, with great potential to increase nutritional value of food products. In this research different quantities of fresh (non-dried and non-milled) brewer's spent grain (15, 25 and 50%) were added to wheat flour on a replacement basis in order to evaluate its effect on fibre and protein content, instrumental parameters of colour, microbial stability and sensory characteristics of cookies. Protein and fibre content of cookies increased following the addition of BSG from 7.55% to 9.69% and 6.8 to 15.55%, respectively. Considering the colour characteristics, addition of BSG decreased L*and b* values, while a*values increased. Enterobacteriaceae, Escherichia coli, Clostridium spp., yeasts and moulds were not detected in cookie samples, while the Enterobacteriaceae were detected (40 cfu/g) in fresh BSG. The addition of 25% of BSG resulted in best sensory characteristics of cookies in terms of surface appearance, hardness, grittiness and flavour. The results have shown that fresh BSG has a potential to increase nutritional value of the cookies without negative influence on cookie sensory characteristics and microbiological stability.http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701057P.pdfcookiesbrewer's spent graincoloursensory propertiesmicrobial profile |
| spellingShingle | Petrović Jovana S. Pajin Biljana S. Tanackov-Kocić Sunčica D. Pejin Jelena D. Fišteš Aleksandar Z. Bojanić Nemanja Đ. Lončarević Ivana S. Quality properties of cookies supplemented with fresh brewer's spent grain Food and Feed Research cookies brewer's spent grain colour sensory properties microbial profile |
| title | Quality properties of cookies supplemented with fresh brewer's spent grain |
| title_full | Quality properties of cookies supplemented with fresh brewer's spent grain |
| title_fullStr | Quality properties of cookies supplemented with fresh brewer's spent grain |
| title_full_unstemmed | Quality properties of cookies supplemented with fresh brewer's spent grain |
| title_short | Quality properties of cookies supplemented with fresh brewer's spent grain |
| title_sort | quality properties of cookies supplemented with fresh brewer s spent grain |
| topic | cookies brewer's spent grain colour sensory properties microbial profile |
| url | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701057P.pdf |
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