Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

verfasst von

Anisha Anisha, Deepika Kaushik, Mukul Kumar, Ashwani Kumar, Tuba Esatbeyoglu, Charalampos Proestos, Mohammad Rizwan Khan, Tahra Elobeid, Jasjit Kaur, Fatih Oz

Abstract

Brewer's spent grain is the most prevalent low-cost by-product of brewing industry, contributing to about 85% of all by-products produced. It is of interest for food industry applications because of its high nutritional value (fibres, protein and bioactive substances). The objective of this study was to determine the effects of different brewer's spent grain composition usage on various quality criteria of noodles as well as to investigate the possible usage opportunities and assessments of them in the production of noodles against obesity. For this purpose, noodle production was carried out using five different compositions of brewer's spent grain barley, barley and wheat, barley and rice, barley and maize, barley and finger millets, all at different concentrations (5%, 10%, 15% and 20%). Various quality criteria of the noodles were determined. Noodles made with the addition of barley and maize spent grains were found to be high in physio-chemical and nutritional properties, and amylase and lipase inhibition assay. Concentration above 15% of spent grains affected the texture of the noodles. From the sensory evaluation, 10% concentration of barley and maize noodles was selected as it had good texture, colour and appearance. It was comparatively good in taste and aroma from other samples.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

Lovely Professional University (LPU)
Shoolini University of Biotechnology and Management Sciences
Rani Lakshmi Bai Central Agricultural University
Nationale und Kapodistrias-Universität Athen (NKUA)
King Saud University
Qatar University
Ataturk University

Typ

Artikel

Journal

International Journal of Food Science & Technology

Band

58

Seiten

3154-3179

Anzahl der Seiten

26

Publikationsdatum

13.05.2023

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften, Wirtschaftsingenieurwesen und Fertigungstechnik

Ziele für nachhaltige Entwicklung

SDG 3 – Gute Gesundheit und Wohlergehen

Elektronische Version(en)

https://doi.org/10.1111/ijfs.16443 (Zugang: Offen)