TY - JOUR

T1 - Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

AU - Anisha, Anisha

AU - Kaushik, Deepika

AU - Kumar, Mukul

AU - Kumar, Ashwani

AU - Esatbeyoglu, Tuba

AU - Proestos, Charalampos

AU - Khan, Mohammad Rizwan

AU - Elobeid, Tahra

AU - Kaur, Jasjit

AU - Oz, Fatih

N1 - The authors thank the support provided by Lovely Professional University (India), Shoolini University (India), Rani Lakshmi Bai Central Agricultural University (India), Gottfried Wilhelm Leibniz University (Germany), National and Kapodistrian University of Athens (Greece), the Researchers Supporting Project number (RSP2023R138), King Saud University (Riyadh, Saudi Arabia), Qatar University (Qatar) and Ataturk University (Türkiye) for the preparation of this article.

PY - 2023/5/13

Y1 - 2023/5/13

N2 - 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.

AB - 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.

KW - Amylase assay

KW - Brewer's spent grain

KW - lipase assay

KW - noodles

KW - obesity

KW - value-added product.

UR - http://www.scopus.com/inward/record.url?scp=85152694179&partnerID=8YFLogxK

U2 - 10.1111/ijfs.16443

DO - 10.1111/ijfs.16443

M3 - Article

VL - 58

SP - 3154

EP - 3179

JO - International Journal of Food Science & Technology

JF - International Journal of Food Science & Technology

SN - 1365-2621

IS - 6

ER -