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

Autori
Petrović, Jovana ; Pajin, Biljana ; Lončarević, Ivana ; Fišteš, Aleksandar ; Jozinović, Antun ; Ačkar, Đurđica ; Zarić, Danica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
10th International Congress “Flour-Bread ’19”/ 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19.” Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 46-46

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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