Journal Article

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

Michiu, Delia, Socaci, Sonia Ancuța, Păucean, Adriana, Igual, Marta, Chiș, Maria Simona, Fogarasi, Melinda, Farcas, Anca Corina, Pop, Oana Lelia

2021

Overview

Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, lipids, mineral and phenols that needs to be further exploited. In this vein, five different BSG types were collected from local breweries and valorized in cookies manufacturing. Thus, proximate composition (protein, minerals, lipids, ash, crude fiber and carbohydrates) was analyzed using AACC (American Association of Cereal Chemists) methods, DPPH (2,2-Diphenyl-1-picrylhydrazyl), and Folin Ciocalteu methods were used to determined antioxidant activity and total phenols, while minerals and aroma volatile compounds were performed using inductively coupled plasma optical emission spectrometry (ICP-OES) and ITEX/GC-MS (in tube extraction gas chromatography-mass spectrometry) respectively. Color and physical characteristics, together with sensorial analysis, were also evaluated. The results highlighted a significant difference between BSG samples, mainly from the total phenols, antioxidant activity and aroma volatile compounds point of view. BSG volatiles compounds from the aldehydes group such as 2-methyl-propanal, 3-methyl-butanal and 2-methyl-butanal were identified also in the final baked goods, leading to a pleasant and appreciated consumers’ taste and aroma. Furthermore, cookies sensorial analysis emphasized that the sample manufactured with BSG from light and dark malt mixture was more appreciated by consumers, attaining the highest hedonic scores.

• Publisher: MDPI AG,MDPI
• Subject: 2,2-diphenyl-1-picrylhydrazyl / Aldehydes / antioxidant activity / Antioxidants / Aroma / Aroma compounds / atomic absorption spectrometry / Bakery products / Barley / Breweries / brewers spent grain / By products / Carbohydrates / Cellulose / Chemists / color / Consumers / Cookies / crude fiber / Ethanol / Food / food chain / Food chains / Food consumption / functional foods / Functional foods & nutraceuticals / Gas chromatography / gas chromatography-mass spectrometry / Grain / Inductively coupled plasma / Industrial wastes / Inflammatory bowel disease / Lignin / Lipids / Malt / Mass spectrometry / Mass spectroscopy / Minerals / odors / Optical emission spectroscopy / pandemic / Pandemics / Phenols / Physical characteristics / Physical properties / Propionaldehyde / Protein composition / Proteins / proximate composition / sensorial analysis / Sensory evaluation / Sensory properties / taste / Volatile compounds