Abstract
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.
Highlights
A byproduct of the brewery industry called brewers’ spent grain (BSG) [1] has been used as animal feed and fertilizer [2,3]
BSG consists of 36%58.2% insoluble dietary fiber (IDF) and only 1.3%-9.7% is soluble dietary fiber (SDF) [11,13]
A previous study showed that the addition of BSG increased the fermentation rate in yogurt production [17]
Summary
A byproduct of the brewery industry called BSG (brewers’ spent grain) [1] has been used as animal feed and fertilizer [2,3]. Several studies have identified the potential of BSG in generating a higher value added [4,5,6,7,8]. BSG possesses biological activities, including antimicrobial activity, antioxidant activity, DNA protection, and antimutagenic activities, maintaining colon health and antiinflammatory. Bioactive substances such as polyphenols, fatty acids, amino acids, and dietary fiber contribute to these properties. BSG consists of 36%58.2% insoluble dietary fiber (IDF) and only 1.3%-9.7% is soluble dietary fiber (SDF) [11,13]. Because BSG has a tendency to harden food, it's crucial to emphasize its potential as a food texturizer and functional food ingredient
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
