Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

authored by

Anisha Anisha, Deepika Kaushik, Mukul Kumar, Ashwani Kumar, Tuba Esatbeyoglu, Charalampos Proestos, Mohammad Rizwan Khan, Tahra Elobeid, Jasjit Kaur, Fatih Oz

Abstract

Brewer's spent grain is the most prevalent low-cost by-product of brewing industry, contributing to about 85% of all by-products produced. It is of interest for food industry applications because of its high nutritional value (fibres, protein and bioactive substances). The objective of this study was to determine the effects of different brewer's spent grain composition usage on various quality criteria of noodles as well as to investigate the possible usage opportunities and assessments of them in the production of noodles against obesity. For this purpose, noodle production was carried out using five different compositions of brewer's spent grain barley, barley and wheat, barley and rice, barley and maize, barley and finger millets, all at different concentrations (5%, 10%, 15% and 20%). Various quality criteria of the noodles were determined. Noodles made with the addition of barley and maize spent grains were found to be high in physio-chemical and nutritional properties, and amylase and lipase inhibition assay. Concentration above 15% of spent grains affected the texture of the noodles. From the sensory evaluation, 10% concentration of barley and maize noodles was selected as it had good texture, colour and appearance. It was comparatively good in taste and aroma from other samples.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Lovely Professional University (LPU)
Shoolini University of Biotechnology and Management Sciences
Rani Lakshmi Bai Central Agricultural University
National and Kapodistrian University of Athens Zographou
King Saud University
Qatar University
Ataturk University

Type

Article

Journal

International Journal of Food Science & Technology

Volume

58

Pages

3154-3179

No. of pages

26

Publication date

13.05.2023

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, Industrial and Manufacturing Engineering

Sustainable Development Goals

SDG 3 - Good Health and Well-being

Electronic version(s)

https://doi.org/10.1111/ijfs.16443 (Access: Open)