Details
| Original language | English |
|---|---|
| Pages (from-to) | 3154-3179 |
| Number of pages | 26 |
| Journal | International Journal of Food Science & Technology |
| Volume | 58 |
| Issue number | 6 |
| Early online date | 1 Apr 2023 |
| Publication status | Published - 13 May 2023 |
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.
Keywords
- Amylase assay, Brewer's spent grain, lipase assay, noodles, obesity, value-added product.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Engineering(all)
- Industrial and Manufacturing Engineering
Sustainable Development Goals
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In: International Journal of Food Science & Technology, Vol. 58, No. 6, 13.05.2023, p. 3154-3179.
Research output: Contribution to journal › Article › Research › peer review
}
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 -