Naslov
Brewer’s spent grain as raw material in production of value-added corn snack products

Autori
Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Panak Balentić, Jelena ; Jokić, Stela ; Šubarić, Drago

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

Izvornik
International Conference on Food Innovation "FOODINNOVA 2017" Book of Abstracts / Dalla Rosa, M. ; Maupoey, P. F. - Cesena : Knowledge Management for Food Innovation - KM4FI, 2017, 183-183

ISBN
978-2-12-345680-3

Skup
International Conference on Food Innovation "FOODINNOVA 2017"

Mjesto i datum
Cesena, Italija, 31.01.2017. - 03.02.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
corn grits, brewer‘s spent grain, nutrive value, snack products

Sažetak
Introduction. Brewer‘s spent grain (BSG) is the major by-product of the brewing industry, which is available in large quantities throughout the year, but its main application has been limited to animal feeding. BSG is a lignocellulosic material containing about 17% cellulose, 28% non-cellulosic polysaccharides, chiefly arabinoxylans, and 28% lignin. Because of that, it can be also serve as an attractive adjunct in human nutrition (3). The aim of this research was to investigate the potential of BSG application in production of value-added corn snack products. Materials and Methods. Corn grits used in this study was kindly provided by the mill Đakovo of the "Žito" Company Ltd. Osijek, produced in 2014. BSG was kindly provided by Osijek Brewery d.o.o., Osijek, (produced in 2013), and pectin by "Kandit" Ltd. Osijek. BSG was dehydrated in laboratory oven Memmert UFE 500 at 60°C, and milled at laboratory mill IKA MF10 with 2 mm sieve. Mixtures with 0, 5, 10 and 15% d. m. of added BSG were extruded in the laboratory single screw extruder (19/20 DN, Brabender, Germany) at following parameters: moisture content (15%), temperature profile (135/170/170°C), screw compression ratio (4:1), round die (4 mm), and 1% d. m. of added pectin with the aim of production of corn snack products. Obtained extrudates were air-dried overnight and milled in laboratory mill IKA MF10 with 1 mm sieve before the analysis. Chemical composition (standard ISO methods), resistant starch (RS) (1), total, soluble and insoluble dietary fibre (TDF, SDF and IDF) (2), total polyphenols content (TPC) and antioxidant activity (DPPH) (4) were determined. Results. The obtained results showed that the addition of BSG to corn grits caused significant increase of IDF content and slight increase of SDF and RS contents. Furthermore, products with BSG had a higher amounts of protein, ash and fat, and in accordance with this lower content of raw carbohydrates. Results for total polyphenols showed that the addition of BSG in corn grits proportionally increased their contents, but decreased antioxidant activity (DPPH). Conclusions. According to obtained results it can be concluded that the BSG as inexpensive by- product of brewering industry can be successfully incorporated in corn grits with the aim of production nutritionally more valuable corn snack products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA