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Effect of brewer’s spent grain addition on properties of corn extrudates with an increased dietary fibre content

100%
Makowska A., Mildner-Szkudlarz S., Obuchowski W.
Polish Journal of Food and Nutrition Sciences
|
2013
|
tom 63
|
nr 1
The effect of brewer’s spent grain addition (5, 10, 15 and 20% w/w) on selected properties of extrudates produced from corn grits with various moisture contents (12.5%, 13.5%, 14.5% and 15.5%) was analysed in this study. It was shown that an addition of brewer’s spent grain (BSG) to extrudates reduces expansion and increases density of the product. The changes are dependent on raw material moisture content. A higher addition of brewer’s spent grain is reflected in higher values of Water Absorption Index (WAI). At a raw material moisture content exceeding 12.5% there is no correlation between the content of brewer’s spent grain and WAI. Water Solubility Index (WSI) values decrease with an increasing content of brewer’s spent grain in the sample, irrespective of moisture content in the extruded mixture. An addition of BSG to extrudates makes it possible to obtain a product with a high content of dietary fibre, particularly cellulose and hemicellulose fractions. Extrudates produced from a raw material with a moisture content of 12.5% received the highest scores in sensory evaluation. At such a moisture content of the raw material an acceptable product with a 15% brewer’s spent grain content was obtained. Higher additions of BSG resulted in a reduced expansion, increased density and lower desirability of the product due to the specific aroma and after-taste of BSG.
2

Inauguracja Rady Naukowej Inter Yeast - Leiber

67%
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2007
|
tom 51
|
nr 07-08
73
3

Release of free ferulic acid and feruloylated arabinoxylans from brewery's spent grain by commercial enzyme preparations

67%
Szwajgier D., Targonski Z.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2006
|
tom 09
|
nr 1
Feruloylated arabinoxylans, obtained after enzymatic hydrolysis of arabinoxylans present in cereal by-products of food industry, can become a very attractive group of natural antioxidants that can be supplemented to human diet. In “in vitro” models, feruloylated arabinoxylans are more effective antioxidants towards low density lipoproteins oxidation and DPPH* free radicals “scavengers” than free ferulic acid. One possible way of obtaining bulk amounts of feruloylated arabinoxylans from industrial by-products (brewery’s spent grain, sugar beet pulp, wheat bran) is application of purified enzymes, xylanase and ferulic acid esterase, but this method is expensive. Another way of obtaining feruloylated arabinoxylans in industrial quantities is application of commercial enzyme preparations possessing many enzymatic activities towards non-starch polysaccharydes. In presented study, five commercial enzyme preparations were used in order to release feruloylated arabinoxylans from brewery’s spent grain: Celluclast, Viscozyme, Shearzyme, Cereflo and Ultraflo. All five enzyme preparations effectively released water-soluble esterified ferulic acid and free ferulic acid from brewery’s spent grain. Application of enzyme preparation Celluclast resulted in the highest yield of feruloylated arabinoxylans and in the lowest yield of free ferulic acid among all five preparations used, probably due to the lack of ferulic acid esterase activity in Celluclast. Enzyme preparations Viscozyme and Shearzyme very effectively released feruloylated arabinoxylans as well as free ferulic acid from brewery’s spent grain. The thermostabilities of xylanases in Viscozyme and Shearzyme were evaluated and attempt to partly inactivate ferulic acid esterases was made. It was proved, that heating of preparations Viscozyme and Shearzyme at 50°C prior addition to brewery’s spent grain resulted in decreased levels of free ferulic acid in solutions, whereas only a moderate decrease of feruloylated arabinoxylans concentrations occurred. In conclusion, it can be stated that enzyme preparations possessing except xylanase activity also ferulic acid esterase activity and other non-starch polysaccharides' hydrolases activities can be effectively used in order to obtain feruloylated arabinoxylans from brewery’s spent grain.
4

Nowe technologie przerobu i doboru surowcow, wytwarzania produktow i wykorzystania odpadow piwowarskich

43%
Baranowski K.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2005
|
tom 49
|
nr 06
38-40
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