Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment
Joncer Naibaho , Małgorzata Korzeniowska
AbstractThe nutritional properties of brewers’ spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products’ properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.
|Journal series||Journal of Food Science, ISSN 0022-1147, e-ISSN 1750-3841, (N/A 70 pkt)|
|Publication size in sheets||0.95|
|Keywords in English||agro‐industrial byproduct; brewers’ spent grain; dietary fiber; fiber modification; physical properties|
|Score||= 70.0, 18-05-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 0.991; : 2019 = 2.478 (2) - 2019=2.693 (5)|
|Citation count*||1 (2021-06-06)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.