Quality properties of cookies supplemented with fresh brewer's spent grain

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...

Full description

Bibliographic Details
Main Authors:	Petrović Jovana S., Pajin Biljana S., Tanackov-Kocić Sunčica D., Pejin Jelena D., Fišteš Aleksandar Z., Bojanić Nemanja Đ., Lončarević Ivana S.
Format:	Article
Language:	English
Published:	Institute for Food Technology, Novi Sad 2017-01-01
Series:	Food and Feed Research
Subjects:	cookies brewer's spent grain colour sensory properties microbial profile
Online Access:	http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701057P.pdf

Similar Items

The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus
by: Pejin Jelena, et al.
Published: (2015-01-01)

Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus
by: Pejin Jelena, et al.
Published: (2016-01-01)

Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ
by: Marijana Sakač, et al.
Published: (2019-08-01)

Effect of lactic acid fermentation on the quality of brewer's spent grain as ruminant feed
by: Mladenović Dragana, et al.
Published: (2020-01-01)

Lactic acid production on brewers' spent grain hydrolysate by lactobacillus Rhamnosus and Lactobacillus fermentum
by: Pejin Jelena, et al.
Published: (2014-01-01)

Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways
by: Konstantin V. Kobelev, et al.
Published: (2023-06-01)

Adsorption kinetics of Cr(VI) ions onto biochar from brewer’s spent grain
by: Kukić Dragana V., et al.
Published: (2019-01-01)

Evaluation of brewers’ spent grain as a novel media for yeast growth
by: Cooray, Sachindra T., et al.
Published: (2017)

Phytochemical Composition of Brewers’ Spent Grains
by: Ivanova Kristina, et al.
Published: (2020-06-01)

Brewer’s Spent Grains: Possibilities of Valorization, a Review
by: Ancuța Chetrariu, et al.
Published: (2020-08-01)

Anticholinesterase Activities of Different Solvent Extracts of Brewer’s Spent Grain
by: Rares I. Birsan, et al.
Published: (2021-04-01)

Brewer´s spent yeasts for oenology: from characterisation to must fermentation
by: Michaela Montalbano, et al.
Published: (2023-08-01)

Influence of Brewer’s Spent Grain Compounds on Glucose Metabolism Enzymes
by: Daniela Becker, et al.
Published: (2021-08-01)

Extraction of Antioxidant Phenolic Compounds from Brewer’s Spent Grain: Optimization and Kinetics Modeling
by: Ramiro A. Carciochi, et al.
Published: (2018-03-01)

Valorisation of brewers’ spent grain for the development of novel beverage and food products
by: Daniela Lorena Lamas, et al.
Published: (2023-12-01)

Evaluation of brewers’ spent grain as a novel media for yeast growth
by: Sachindra T. Cooray, et al.
Published: (2017-06-01)

Experimental Analysis of Brewers’ Spent Grains Steam Gasification in an Allothermal Batch Reactor
by: Sérgio Ferreira, et al.
Published: (2019-03-01)

Low-Temperature Winemaking by Thermally Dried Immobilized Yeast on Delignified Brewer’s Spent Grains
by: Athanasios A. Koutinas, et al.
Published: (2011-01-01)

Screening of Fungal Strains for Cellulolytic and Xylanolytic Activities Production and Evaluation of Brewers’ Spent Grain as Substrate for Enzyme Production by Selected Fungi
by: Rossana Liguori, et al.
Published: (2021-07-01)

<b>Bioactive compounds from brewer’s spent grain: phenolic compounds, fatty acids and <i>in vitro</i> antioxidant capacity
by: Aline da Rosa Almeida, et al.
Published: (2017-07-01)

Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains
by: Tiziana Amoriello, et al.
Published: (2020-10-01)

Removal of Iron, Manganese, Cadmium, and Nickel Ions Using Brewers’ Spent Grain
by: Karina Haro Carrasco, et al.
Published: (2022-04-01)

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
by: Anca Corina Farcas, et al.
Published: (2021-11-01)

Utilization of spent brewer’s yeast Saccharomyces cerevisiae for the production of yeast enzymatic hydrolysate
by: M Bayarjargal, et al.
Published: (2014-09-01)

Economic Evaluation of Cookie made from blend of Brewers′ Spent Grain (BSG), Groundnut cake and Sorghum Flour
by: Olawoye Babatunde, et al.
Published: (2017-08-01)

The Content in Bioactive Compounds of Different Brewers' Spent Grain Aqueous Extracts
by: Anca FARCAS, et al.
Published: (2016-11-01)

Sustainable Particleboards Based on Brewer’s Spent Grains
by: Lucia Rossi, et al.
Published: (2023-12-01)

Preservation techniques and their effect on nutritional values and microbial population of brewer’s spent grain: a review
by: Geberemariyam Terefe
Published: (2022-07-01)

Intermediate Pyrolysis of Brewer’s Spent Grain: Impact of Gas Atmosphere
by: Artur Bieniek, et al.
Published: (2022-03-01)

The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives
by: Anđela Zeko-Pivač, et al.
Published: (2022-06-01)

Use of Hydrothermal Carbonization and Cold Atmospheric Plasma for Surface Modification of Brewer’s Spent Grain and Activated Carbon
by: Krystian Krochmalny, et al.
Published: (2022-06-01)

Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties
by: Marie Kriisa, et al.
Published: (2022-06-01)

Process simulation for xylitol production from brewer’s spent grain in a Colombian bioreﬁnery. Part 1: Xylose production from arabinoxilans extracted by the alkaline pretreatment of BSG
by: Andrés Alfonso Gil Montenegro, et al.
Published: (2019-01-01)

Refractance Window Drying as an Alternative Method for Brewer’s Spent Grain Preservation
by: Neiton C. Silva, et al.
Published: (2024-02-01)

The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain
by: Abirami Ramu Ganesan, et al.
Published: (2023-09-01)

Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain
by: De-Song Tang, et al.
Published: (2010-02-01)

Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review
by: Andrew Marcus, et al.
Published: (2021-09-01)

Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning
by: Chai, Kong Fei, et al.
Published: (2024)

Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16
by: Prabin Koirala, et al.
Published: (2021-01-01)

Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review
by: Sara Mitri, et al.
Published: (2022-01-01)