engleski

Chemical characteristics of cookies enriched with extruded brewer's spent grain

Nowadays, most brewer's companies are trying to recycle their residues. Brewer’s spent grain (BSG) is produced in quantities of 20 kg per 100 L of beer. This residue can be valuable raw material for other processes. It is low or no cost potential raw material available throughout the year. Brewer’s spent grain is lignocellulosic material, rich in dietary fibre and proteins, and has potential to increase nutritional value of cookies. The aim of this paper is to explore the influence of the extruded brewer’s spent grain (EBSG) on cookies nutritional profile. Because of its high moisture content, BSG is a highly unstable material subjected to microbial activity. BSG was mixed with corn grits at ratios 15:85, 30:75 and 45:55 and extruded in the laboratory single screw extruder to prolong storage time and preserve BSG quality. After drying and milling, EBSG was used to replace wheat flour during preparation of cookies in the amount of 5, 10 and 15%. The addition of EBSG significantly increased the proportion of fibre (from 2.06 to 7.07%), protein (from 5.49 to 7.64%) and ash (from 0.48 to 0.89%) in the cookies. It can be concluded that the EBSG can be successfully incorporated in cookies in the amount up to 15% with the aim of producing nutritionally more valuable product.

brewer’s spent grain ; by-product ; chemical characteristics ; cookies

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