Valorisation of brewers’ spent grain in different particle size in yogurt production

The potential of brewers’ spent grain (BSG) as a functional food ingredient has been investigated for having high nutritional value. A high amount of dietary fiber of BSG shows a high ability to bind water; thus, it tends to solidify food mixture. This characteristic has a beneficial effect in the utilization of BSG as a filler and texturizer in yogurt. The study aims to evaluate the impact of the BSG addition in yogurt production and its quality. BSG was prepared in three different particle sizes, and an amount of 10% was added for yogurt fermentation. The impact of BSG addition was evaluated after 24 h of storage. The result shows that different particle sizes of BSG had no significant impact on pH and syneresis, while it significantly affected the amount of lactic acid and countable S. thermophilus. However, BSG increased the fermentation rate of yogurt, and had a positive impact on water holding capacity. A lower particle size had a higher amount of lactic acid and a lower S. thermophilus. The lower particle size lowered the lightness of the yogurt. Rheological analysis showed that a higher particle size of BSG increased the shear stress and viscosity of yogurt.

[1]  O. Laaksonen,et al.  Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile of yogurt during the refrigerated storage , 2021, Food Hydrocolloids.

[2]  N. Minh.  Parameters affecting oil extraction from rambutan (Nephelium lappaceum L.) seed , 2021, Plant Science Today.

[3]  O. Laaksonen,et al.  Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient , 2021 .

[4]  M. Korzeniowska,et al.  Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification treatment. , 2021, Journal of food science.

[5]  M. Korzeniowska,et al.  The variability of physico-chemical properties of brewery spent grain from 8 different breweries , 2021, Heliyon.

[6]  M. Şengül,et al.  Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser , 2021 .

[7]  Sucheta Khubber,et al.  Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking , 2021 .

[8]  A. Daraei Garmakhany,et al.  Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low‐fat set yoghurt , 2020, Food science & nutrition.

[9]  Shima Jafarzadeh,et al.  Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage , 2020, Food science & nutrition.

[10]  Z. Tu,et al.  Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology. , 2020, Food chemistry.

[11]  A. Mortazavian,et al.  Probiotic viability in yoghurt: A review of influential factors , 2020 .

[12]  M. Bouaziz,et al.  Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities , 2020, Journal of Food Measurement and Characterization.

[13]  Ł. Bobak,et al.  The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters , 2020, Foods.

[14]  F. Negrão,et al.  High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity. , 2020, Food chemistry.

[15]  E. Mbega,et al.  The prebiotic potential of brewers’ spent grain on livestock’s health: a review , 2020, Tropical Animal Health and Production.

[16]  M. Jekle,et al.  Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies. , 2020, Food chemistry.

[17]  L. Gazza,et al.  Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential , 2019, LWT.

[18]  M. Rajfur,et al.  Assessment of the influence of counter ions on biosorption of copper cations in brewer's spent grain - Waste product generated during beer brewing process , 2019, Microchemical Journal.

[19]  S. Rahimifard,et al.  Opportunities for waste valorisation in the food industry – A case study with four UK food manufacturers , 2019, Journal of Cleaner Production.

[20]  W. N. Chen,et al.  Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value , 2018 .

[21]  A. McDonald,et al.  Thermo-kinetic, spectroscopic study of brewer’s spent grains and characterisation of their pyrolysis products , 2017 .

[22]  Poonam Singh Nigam,et al.  An overview: Recycling of solid barley waste generated as a by-product in distillery and brewery. , 2017, Waste management.

[23]  K. Jouppila,et al.  Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain , 2015 .

[24]  N. Gontard,et al.  Exploring the potentialities of using lignocellulosic fibres derived from three food by-products as constituents of biocomposites for food packaging , 2015 .

[25]  S. Malovrh,et al.  Biogas production from brewery spent grain enhanced by bioaugmentation with hydrolytic anaerobic bacteria. , 2015, Bioresource technology.

[26]  M. Coimbra,et al.  Improved efficiency of brewer's spent grain arabinoxylans by ultrasound-assisted extraction. , 2015, Ultrasonics sonochemistry.

[27]  A. McCarthy,et al.  A study of the ability of bioactive extracts from brewers' spent grain to enhance the antioxidant and immunomodulatory potential of food formulations following in vitro digestion , 2015, International journal of food sciences and nutrition.

[28]  J. Buchert,et al.  Pre-hydrolysis with carbohydrases facilitates the release of protein from brewer's spent grain. , 2013, Bioresource technology.

[29]  S. Arntfield,et al.  Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes , 2011 .

[30]  C. Collar,et al.  Physicochemical and nutritional properties of reduced-caloric density high-fibre breads , 2011 .