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Functional and Nutritional Properties of Spent Grain Enhanced Cookies
Abstract
The generation of large tonnages of spent grains as byproduct has become major disposal problem in brewing industry. This necessitate sourcing utilization alternatives to complement present use as animal feeds. The incorporation of this brewery spent grain, BSG, into cookie formulations to 15% maximum levels and its effects on the nutritional and functional properties of cookies was investigated. About 6.14% dried and 610 jim milled BSG were added to cookie formulation mix at 0, 3, 6, 9, 12 and 15% levels. Other recipes added include: wheat flour, salt, sodium carbonate, water, non-fatty milk and additives. The trace metal content of the blended products were also compared with local and imported cookies. The results obtained indicated free fatty acid, moisture content, extracted fat and sensory evaluation of the final cookies were limited to 6% optimum inclusion while the spread ratio analysis suggested 3% BSG usage. The undesirable flavor of BSG as additives influenced the taste of the cookies to a great extent and did not change the nutritional status of the samples from 6% BSG inclusion. The trace metals statistical analysis of the BSG supplemented cookies compared well with both locally baked and imported cookies (p<0.05). However, addition of brewery spent grains significantly increased the nutritional properties of the cookies up to 6% level of BSG addition.
... However, the Multiple Range shows that the lipid content of NA+BSG (10%), NA + TBSG (20%) and NA + TBSG (30%) are not significantl different statistically but there exists a statistical significant difference between the product NA (100%) and NA + TBSG (10%), NA (100%) and NA + TBSG (20%), NA (100%) and NA + TBSG (30%) at P value < 0.05. It was observed that as the level of substitution of BSG increased, fats extracted from cookies increased from 2.120 to 2.310g in 15% BSG supplement [58]. Fat is a source of energy that is needed in adakwa production, thus using BSG to supplement corn flour for adakwa formation would enhance its nutritional value. ...
... This could be attributed to the fact that the TBSG is rich in fiber thus adding the quantity of TBSG into adakwa tends to elevate the fiber content. This was similar to the works of [58] who reported an increase in the fiber content of cookies incorporated with TBSG. Health benefits are often attributed to dietary fiber, but it is often difficult to attribute the effects solely to increased dietary fiber consumption. ...
... A promising approach is to utilize BSG in human feed and thereby to increase its value, as BSG is a high fiber (cellulose and hemicellulose) (30-50 %) and high protein (20-30 %) product, that contains several, potentially beneficial, compounds for human health such as phenolic compounds with antioxidant activities (Lynch et al., 2016). It has been proposed to include BSG in dairy products such as cheeses (Abd El-Moneim et al., 2018) and yogurts (Abd El-Moneim et al., 2015), in dairy alternatives (Madsen et al., 2021) and baked goods such as bread (Sahin et al., 2021) and cookies (Ajanaku et al., 2011). ...
... The next question shows several images of BSG-added food products, bread, pasta and cookies which were collected from previous publications [8,20,21] while yogurt and ice cream were from our current experiments. This stage aims to introduce the participants to the visual appearance and to strengthen their knowledge in selected BSG-added food products which they might discover in the market in the near future. ...
Byproduct of the brewery industry, brewers’ spent grain (BSG), has been reported for enhancing the nutritional value of food products thus potentially as a future sustainable food ingredient. As it is a byproduct, society as potential consumers tend to consider BSG as waste. Consequently, commercialization of BSG-added food products would be responded negatively by potential consumers. Campaign education seems to be important in order to familiarize such products to the society thus change the consumers perspective and finally increase the consumers acceptability. This study, which was conducted by an online survey platform (surveymonkey.com), aims to educate the society about the positive value of BSG for human health and its valorisation to the environment which generates sustainable food and to observe their opinion and expectation regarding such products. Majority of participants (57.38%) never knew BSG before. After BSG was introduced, most of the provided information about BSG is new for the majority of participants and they are convinced that consuming BSG-added food products would be beneficial for their health and help a sustainable environment. Furthermore, if such products are claimed as healthy foods, 81.97% of the participants are willing to buy. Besides the mindset of consumers, several issues might need to be considered in commercializing BSG-added food products including food regulation and safety as well as specific health conditions. Further study is still needed in order to educate society in a wider and to be specific in certain groups of community.
... Fructooligosaccharides (FOS) are prebiotic soluble dietary fiber consisting of linear chains of fructose units linked by β (1,2) glycosidic bonds (Sabater-Molina, Larqué, Torrella, & Zamora, 2009). FOS has low sweetness intensity that may range from 30 % to 50 % of that of sucrose what makes them useful for various kinds of foods where the use of sucrose is restricted, it has lower caloric value than digestible carbohydrates (1.5 kcal/g) and is not cariogenic (Abdul Rahim, Saeed, Khalid, Hussain, & Anjum, 2011;Sabater-Molina et al., 2009). FOS potential physiological effects include the immune system modulation by their prebiotic behavior which stimulates the growth of Bifidiobacterium and by the production of short-chain fatty acids with immunomodulator and anti-inflammatory properties during colonic fermentation, as well as the reduction of serum lipids and glucose peaks in blood (Sabater-Molina et al., 2009), what goes in line with latest consumers demands. ...
This study aimed to evaluate the nutritional value and potential health claims for reduced sugar biscuits containing extruded brewers' spent grain (EBSG) and fructooligosaccharides (FOS). One traditional biscuit with added sugar and three reduced sugar biscuits containing 15.2 % FOS and EBSG (0, 8 and 17 %), with nutrition claims "high in fiber" and "source of protein" for those containing 17 % of EBSG, were formulated. Biscuits were characterized by analysis of nutrients and bioactive compounds before and after digestion under in vitro enzymatic oral-gastro-intestinal and colonic fermenting conditions. The bioaccessibility of antioxidants, anti-inflammatory and antidiabetic compounds in biscuits' intestinal digests and short-chain fatty acids in colonic samples was analyzed. EBSG-added biscuits showed significantly lower (p < 0.05) glucose intestinal bioaccessibility and significantly higher (p < 0.05) phenolic compounds intestinal bioaccessibility compared to biscuits without EBSG. EBSG-added biscuits showed significantly (p < 0.05) higher in vitro antidiabetic potential than the other did. Moreover, the intestinal digest of biscuits containing 17 % EBSG exhibited significantly (p < 0.05) better in vitro inhibition of intracellular ROS formation and in vitro anti-inflammatory properties. FOS addition (p < 0.05) significantly improved the production of butyric acid while EBSG did for valeric acid which possess chemoprotective effect. In conclusion, the combined use of FOS (15.2 %) and EBSG (17 %) allowed obtaining a human healthier snack formulation for satisfying consumers' demands and achieving nutrition security.
... Fat is needed for cookie production; as the quantity of substituted spent grain increased, fat levels in the cookies also increase. Additionally, the thickness and width of cookies increased with the addition of spent grain, while the spread ratio decreased in comparison with control samples [59]. Figure 3 shows cookies produced using 10% spent grain. ...
Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber content and is susceptible to microbial contamination; thus, a suitable, cost-effective, and environmentally friendly valorization method of processing it is required. This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. The circular economy is built on waste reduction and the reuse of by-products, which find opportunities in the regeneration and recycling of waste materials and energy that become inputs in other processes and food products. Waste disposal in the food industry has become a major issue in recent years when attempting to maintain hygiene standards and avoid soil, air and water contamination. Fortifying food products with spent grain follows the precepts of the circular bio-economy and industrial symbiosis of strengthening sustainable development. The purpose of this review is to update information on the addition of spent grain to various foods and the influence of spent grain on these foods.
... Considering the health attributes derivable from unripe plantain, sesame seed and groundnut flour, their addition as composite blends in the preparation of cookies may result in co-functional cookies and this may enhance the nutritional and health status of the consumers, reduce total dependence on wheat flour and prevent incidence of celiac diseases surging into our society. Work on composite flour in cookies production has been opined [5][6][7][8][9][10][11].However, no composite cookies has been reported from un-rip plantain, groundnut flour and sesame seed flours. This work seeks to establish functional cookies from unrip plantain flour, groundnut and sesame flour to alleviate hidden hunger and salient nutritional diseases flooding Africa countries today. ...
Cookies are easy and convenience food and is becoming increasingly popular. Composite cookies made from unripe plantain, ground nut flours and sesame seeds influenced by blend variations are scarce
ISSN: (Print) (Online) Journal homepage: https://www.tandfonline.com/loi/oafa20 Functional properties of uda (Xylopia aethiopica) and uziza (Piper guineenses) spiced akamu powder correlated with the paste proximate composition intended for Nigerian postnatal mothers Innocent N.
Barley brewers’ spent grain (BSG), the main by‐product of the brewing industry, can be conveniently used as supplement in nourishing and stable foods such as bakery products. This study was aimed to investigate the effects of three factors – namely amount (40 or 50%) and type of brewers spent grain (malt+durum or malt+common wheat), and type of sweetener (honey or brown sugar) ‐ on the quality attributes of the biscuits, with particular attention to the functional aspects and sensory characteristics. The cereal mixtures (60% barley malt and 40% common or durum wheat) used in brewing and the corresponding BSG were analysed, too. BSG differed from the starting cereal mixtures for the lower concentration of gallic acid and the higher contents of vanillic acid, caffeic acid, ferulic acid, epigallocatechingallate, quercetin, rutin, resveratrol, and kaempferol of the first. Biscuits fortified with 40% of BSG showed the highest total phenolic contents, received the highest overall quality scores if sweetened with brown sugar and, if formulated with RI, received significantly higher scores for flavour intensity, sweetness, crunchiness, and friability and significantly lower bitterness and fibrousness than those produced with DA.
Black soldier fly larvae composting is an emerging treatment option with potential to improve biowaste valorization capacity in cities of low-income countries. This study surveyed the current generation and management status of food industry biowaste and their availability and suitability as potential feedstock for BSFL-composting treatment in three Tanzania cities, Dar es Salaam, Mwanza, and Dodoma. Biowaste-generating food industry companies (n = 29) in the three cities were found to produce banana peels, mango seeds, sunflower press cake, brewery waste, and coffee husks in large quantities (~100,000–1,000,000 kg y⁻¹). Around 50 % of these companies (16/29), primarily vegetable oil companies (10/11), either sold or gave away their waste as animal feed, while most companies (9/11) with unutilized food industry waste landfilled the generated biowaste. Multi-criteria analysis based on substrate availability criteria identified banana peels, mango seeds, and coffee husks with total score points of ≥10/12 as the most suitable feedstock for BSFL-composting. However, multi-criteria analysis based on physical-chemical criteria identified brewery waste and sunflower press cake with total score points of ≥11/15 as the most suitable feedstock. Combined availability and physical-chemical properties of individual biowastes showed that all identified types of food industry biowaste can be suitable feedstock for producing BSFL biomass for protein production, but certain waste streams needed to be mixed with other waste streams prior to BSFL-composting to ensure sufficient availability and provide a balanced nutritional profile compared with the single-source biowastes. This study concluded that large volumes of food industry waste are being generated from food industry companies in Tanzania and there is need to establish new biowaste management interventions for resource recovery. Furthermore, for interested stakeholders in the waste management business, multi-stream BSFL-composting can be a suitable solution for managing and closing nutrient loops of the unutilized food industry biowaste in Tanzania and in other similar settings globally.
This research work has been carried out to establish the combinatorial impact of various fermentation medium constituents, used for poly- β hydroxybutyrate (PHB) biosynthesis. Model development was performed with an optimized medium composition that enhanced the biosynthesis of PHB from the biowaste material Brewers' Spent Grain (BSG). The latter was used as a carbon substrate in submerged fermentation with Bacillus sphaericus NCIM 2478. Three independent variables: BSG, Yeast Extract (YE) and Salt Solution concentration (SS) and one dependent variable (amount of PHB produced) were assigned. A total of thirty five microbial fermentation trials were conducted by which a nonlinear mathematical relationship was established in terms of neural network model between independent and dependent variables. The resulting Artificial Neural Networks (ANN) model for this process was further optimized using a global Genetic Algorithm optimization technique, which predicted the maximum production of PHB (916.31 mg/L) at a concentration of BSG (50.12g/L), concentration of yeast extract (0.22g/L) and concentration of SS (24.06% v/v). The experimental value of the quantity of PHB (concentration∼916 mg/L) was found to be very close to the value predicted by the ANN-GA model approach. This paper discusses the estimation of parameters for optimal PHB production. ANN and GA strategies applied to estimate the critical parameters for PHB. PHB production from 'brewers' spent grain discusses the bioprocess importance. Optimal growth conditions for B. sphaericus also discussed via ANN/GA tools. This article is protected by copyright. All rights reserved.
In developing country including Jordan, the per capita consumption average is 31.1 kg/person per year. In Jordan there is an increased 10% per capita consumption of meat and meat products between 2006 and 2008. This increase in meat consumption is mainly due to the highly nutritive value that added by meat and meat products to the Jordanian consumer. This study described the quality of some sausages as Mortedella plan, Mortedella with olive, Mortedella with pepper, Mortedella with pistachio, silsisio, Frankfurters, Smoked salami and their proximate composition and nutritional values for Jordanian consumer. The proximate analysis as percentage of carbohydrate, fat, protein, ash, moisture and pH, of mentioned local sausages were: 4.3, 16.7, 12.7571, 2.2714, 63.9429 and 6.3429, respectively.
Microwave stabilized defatted rice bran was supplemented in commercial straight grade wheat flout @ 10, 20, 30, 40 and 50% supplementation level to prepare fiber and mineral enriched cookies. Cookies were analyzed for physical analysis, dietary fiber, mineral content (Na, K, Ca and Mg) and sensoric attributes to find out the most suitable compositions for commercialization. Overall, rice bran supplementation improved dietary fiber content and mineral profile of the cookies. On the basis of physical analysis and sensoric attributes, it was concluded that defatted rice bran can be substituted upto 10 to 20% in wheat flour to prepare rice bran supplemented cookies without adversely affecting quality attributes.
An experiment was conducted to study the functional behavior of pea flour for improvement of nutritional quality of bakery products. Wheat is the staple food of Indians and pea crop is seasonal. This study was conducted to improve the nutritional quality of wheat based bakery products by incorporating pea flour as it is a rich source of protein and fiber. Flour from mechanically and field dried peas of two cultivars was incorporated into bread and cookies at 5 and 10% level. Bread and cookie making characteristics were studied. Prepared bread and cookies were evaluated for sensory characteristics. There was observed an increase in water absorption and decrease in the stickiness of the dough. Bread weight increased and volume decreased with the incorporation. There was observed a decrease in the cookie spread ratio. Sensory score for bread and cookies containing 5% pea flour were comparable to the control. So pea flour could be incorporated in bread and cookies up to 5% to improve the nutritional quality without affecting the sensory quality.
White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/50% cowpea cookies had the lightest colour and the 25% wheat/75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component flours. Cookies containing 100% wheat or 50% wheat /50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable.
The use of composite flour from watermelon seed, cassava (TMS 99/6012 variety) low in cyanide and wheat in the production of cookies was investigated. The proximate composition and functional properties of the samples were determined. Quality of cookies made with the blends was evaluated by a 20-member sensory panel. The watermelon seed flour was blended with wheat and cassava flour at the ratios of 0:100, 10:90, 15:85, 20:80, 50:50 and 100:0, 90: 10, 85:15, 80:20, 50:50, respectively. The protein and fat content of WC<sub>1</sub> (watermelon seed flour/cassava flour, 90:10 ratio) was highest followed by WC<sub>2</sub> (watermelon seed flour/ cassava flour, 85:15). WM<sub>3</sub> cookies (wheat/watermelon seed flour, 80:20) ranked best in sensory evaluation conducted. All cookies were acceptable, scoring below 4.00 on a 9-point hedonic scale. Up to 20% wheat and 15% cassava flours could be replaced with watermelon seed flour in cookies.
Bread samples containing milled brewer's spent grain (BSG) at levels of 10-25% were prepared. The protein content of the bread was found to be 15.4, 16.3 and 18.8%, when BSG was added at levels of 10, 20 and 25%, respectively. Fibre content however was 4.9, 6.4 and 7.5%, respectively. Amino acid pattern of the bread samples revealed that most of the essential amino acids were found in considerable amounts compared to the FAO provisional pattern with exception to lysine, threonine and tryptophan which showed deficiencies. The bread samples were fed to rats for 28 days, after which total lipids and cholesterol were measured. The results indicated impaired growth weight (7.1-10.0%) compared with the control. Total lipids as well as total cholesterol were also reduced by 5.7-8.0% and 6.0-8.3%, respectively. Sensory evaluations of prepared bread showed high score acceptance for fino bread, rolls and baton salie amounted to 70.0, 63.0 and 62.7%, respectively.