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

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...

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Autores principales:	Anca Corina Farcas, Sonia Ancuța Socaci, Maria Simona Chiș, Oana Lelia Pop, Melinda Fogarasi, Adriana Păucean, Marta Igual, Delia Michiu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	brewers spent grain volatile compounds minerals sensorial analysis Botany QK1-989
Acceso en línea:	https://doaj.org/article/9cd552ae352648d0a821fdc6de00be4d
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spelling	oai:doaj.org-article:9cd552ae352648d0a821fdc6de00be4d2021-11-25T18:47:05ZReintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects10.3390/plants101125042223-7747https://doaj.org/article/9cd552ae352648d0a821fdc6de00be4d2021-11-01T00:00:00Zhttps://www.mdpi.com/2223-7747/10/11/2504https://doaj.org/toc/2223-7747Nowadays, 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.Anca Corina FarcasSonia Ancuța SocaciMaria Simona ChișOana Lelia PopMelinda FogarasiAdriana PăuceanMarta IgualDelia MichiuMDPI AGarticlebrewers spent grainvolatile compoundsmineralssensorial analysisBotanyQK1-989ENPlants, Vol 10, Iss 2504, p 2504 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	brewers spent grain volatile compounds minerals sensorial analysis Botany QK1-989
spellingShingle	brewers spent grain volatile compounds minerals sensorial analysis Botany QK1-989 Anca Corina Farcas Sonia Ancuța Socaci Maria Simona Chiș Oana Lelia Pop Melinda Fogarasi Adriana Păucean Marta Igual Delia Michiu Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
description	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.
format	article
author	Anca Corina Farcas Sonia Ancuța Socaci Maria Simona Chiș Oana Lelia Pop Melinda Fogarasi Adriana Păucean Marta Igual Delia Michiu
author_facet	Anca Corina Farcas Sonia Ancuța Socaci Maria Simona Chiș Oana Lelia Pop Melinda Fogarasi Adriana Păucean Marta Igual Delia Michiu
author_sort	Anca Corina Farcas
title	Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
title_short	Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
title_full	Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
title_fullStr	Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
title_full_unstemmed	Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
title_sort	reintegration of brewers spent grains in the food chain: nutritional, functional and sensorial aspects
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9cd552ae352648d0a821fdc6de00be4d
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Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

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