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Nicolai M, Palma ML, Reis R, Amaro R, Fernandes J, Gonçalves EM, Silva M, Lageiro M, Charmier A, Maurício E, Branco P, Palma C, Silva J, Nunes MC, Fernandes PCB, Pereira P. Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles. Foods 2025; 14:95. [PMID: 39796385 PMCID: PMC11719959 DOI: 10.3390/foods14010095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2024] [Revised: 12/28/2024] [Accepted: 12/30/2024] [Indexed: 01/13/2025] Open
Abstract
Brewers' spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties. The dietary fiber, lipid, and protein content of cookies improved considerably with the highest incorporation of BSG, increasing from 6.37% to 15.54%, 9.95% to 13.06%, and 9.59% to 12.29%, respectively. Conversely, moisture and water activity decreased from 11.03% to 3.37% and 0.742 to 0.506, respectively, forecasting a lower risk of microbial contamination and increased shelf-life. The incorporation of BSG in cookies resulted in decreased brightness and increased hardness, from 40 N to 97 N. Moreover, colorimetric shifts among the control cookies and the two BSG-rich formulations could be easily identified by an untrained observer. Sensory evaluation showed that cookies with 50% BSG retained acceptable sensory characteristics, suggesting potential for further development. Overall, BSG enhances the nutritional profile of cookies with no excessive detrimental impact on sensory features.
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Affiliation(s)
- Marisa Nicolai
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (M.L.P.); (E.M.); (P.P.)
| | - Maria Lídia Palma
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (M.L.P.); (E.M.); (P.P.)
| | - Ricardo Reis
- EPCV, School of Psycology and Life Science, Department of Live Sciences, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (R.R.)
| | - Rúben Amaro
- EPCV, School of Psycology and Life Science, Department of Live Sciences, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (R.R.)
| | - Jaime Fernandes
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (J.F.); (E.M.G.); (M.L.)
| | - Elsa M. Gonçalves
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (J.F.); (E.M.G.); (M.L.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Mafalda Silva
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (J.F.); (E.M.G.); (M.L.)
| | - Manuela Lageiro
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (J.F.); (E.M.G.); (M.L.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Adília Charmier
- BioRG—Bioengineering and Sustainability Research Group, Faculty of Engineering, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (A.C.); (P.B.); (J.S.); (P.C.B.F.)
| | - Elisabete Maurício
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (M.L.P.); (E.M.); (P.P.)
- BioRG—Bioengineering and Sustainability Research Group, Faculty of Engineering, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (A.C.); (P.B.); (J.S.); (P.C.B.F.)
| | - Patrícia Branco
- BioRG—Bioengineering and Sustainability Research Group, Faculty of Engineering, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (A.C.); (P.B.); (J.S.); (P.C.B.F.)
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Carla Palma
- Instituto Hidrográfico, Rua das Trinas 49, 1249-093 Lisboa, Portugal;
| | - Joaquim Silva
- BioRG—Bioengineering and Sustainability Research Group, Faculty of Engineering, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (A.C.); (P.B.); (J.S.); (P.C.B.F.)
| | - Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Pedro C. B. Fernandes
- BioRG—Bioengineering and Sustainability Research Group, Faculty of Engineering, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (A.C.); (P.B.); (J.S.); (P.C.B.F.)
- iBB—Institute for Bioengineering and Biosciences, Instituto Superior Técnico (IST), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
- Associate Laboratory i4HB—Institute for Health and Bioeconomy at Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Paula Pereira
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (M.L.P.); (E.M.); (P.P.)
- EPCV, School of Psycology and Life Science, Department of Live Sciences, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (R.R.)
- CERENA Center for Natural Resources and Environment, Instituto Superior Técnico (IST), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
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Cheng J, Zheng L, Zhao J, Yu M, Cao R, Wang D, Li J, Zhou L. Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread. Foods 2024; 13:461. [PMID: 38338596 PMCID: PMC10855328 DOI: 10.3390/foods13030461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/28/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
To enable a wider utilization of co-products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer's spent grains (BSG) are processed through microwave pretreatment, and then the microwave-treated BSG (MW-BSG) is added to bread. So far, there has been no investigation on the effect of microwave-pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW-BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water-soluble protein levels in MW-BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material-liquid ratio of BSG to water. The proper addition of MW-BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS-SPME-GC-MS analyses showed that the addition of MW-BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0-10% MW-BSG. Consumers found a maximum level of 6% MW-BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co-products can be utilized through an innovative approach.
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Affiliation(s)
- Jieyi Cheng
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Jinling Zhao
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Meihong Yu
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Rui Cao
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Dan Wang
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Jian Li
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
| | - Linyi Zhou
- College of Food Science, Beijing Technology and Business University, Beijing 100048, China; (J.C.); (J.Z.); (M.Y.); (R.C.); (D.W.); (J.L.)
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