Abstract
SummaryThe effects of dried and ground brewer’s spent grain (BSG) on dietary fibre content and some quality characteristics of beef Frankfurters were investigated. BSG preparations of fine (<212 μm), medium (212–425 μm) and coarse (425–850 μm) particle sizes were used in the production of Frankfurters. The total dietary fibre (TDF) content of the Frankfurters supplemented with BSG of different particle sizes increased significantly (P < 0.05) as the level of addition was increased. The mean TBA (2‐thiobarbituric acid), colour and texture values except springiness had significant differences (P < 0.05) among the treatments. The overall acceptability scores for the control and the Frankfurters with BSG were 7.57 and 5.47–7.02 on a nine‐point scale, respectively. Cluster analysis was also carried out to divide the measured parameters into clusters according to their similarities and to find out the correlations among them. It can be concluded that BSG can be added to Frankfurters to increase their fibre content without deleteriously affecting their sensory parameters.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.