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Influence of brewer's spent grain supplement on the quality of bread and cookies as functional products

By Tihomir Penava

Abstract

Prehrambena industrija prilagođava se prehrambenim navikama i potrebama potrošača proizvodnjom prehrambenih proizvoda s dodanom vrijednošću, odnosno funkcionalnih proizvoda. Za potrebe ovog istraživanja kao dodatak za obogaćivanje kruha i čajnog peciva u vidu dobivanja funkcionalnog proizvoda koristio se pivski trop koji je bogat vlaknima i mineralima. Svaki zamjes razlikovao se prema dodanoj količini pivskog tropa koji se dodavao umjesto pšeničnog brašna u udjelima 5, 10 i 15 % za kruh odnosno 10, 20 i 30 % za čajna peciva. Kako bi se ispitao utjecaj pivskog tropa na kvalitetu navedenih proizvoda provedene su slijedeće analize: svojstva teksture, specifični volumen, udio i aktivitet vode i promjena boje. Iz dobivenih rezultat može se zaključiti da dodatak pivskog tropa uzrokuje povećanje udjela vode kruha i čajnog peciva. Čvrstoća i otpor prema žvakanju kruha dodatkom pivskog tropa se povećavaju, a kod čajnog peciva povećava se čvrstoća i lomljivost čajnog peciva. Dodatkom pivskog tropa došlo je do tamnjenja kruha odnosno čajnog peciva.A food industry adapts to the eating habits and needs of the consumers by producing food with added value, which is known as functional product. For the purposes of this study, the brewer´s spent grain, the material rich in fibre and minerals is used as a supplement for the enrichment of bread and cookies in the form of obtaining a functional product. Each mixture differed in the amount of brewer’s spent grains that are added instead of wheat flour in the proportions of 5. 10 and 15% for the bread, and 10, 20 and 30% for cookies. In order to examine the impact of brewer´s spent grains on the quality of those products, following analysis were carried out: characteristics of texture, specific volume, content and water activity, and colour change. As a result, it can be concluded that the addition of brewer’s spent grains causes an increase in water content of the bread and cookies. The bread strength and its chewing resistance, so as the cookies strength and their fragility increases by adding brewer’s spent grains. To conclude, the addition of brewer´s spent grains resulted in both bread and cookies becoming darkness in colour

Topics: BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo., BIOTECHNICAL SCIENCES. Food Technology. Engineering., kruh, čajno pecivo, trop, pivski trop, kvaliteta proizvoda, funkcionalna hrana, bread, cookies, brewery spent grain, quality, functional food
Publisher: Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY. Department of Food Technologies. Sub-department of Cereal Technology.
Year: 2016
OAI identifier: oai:repozitorij.unios.hr:ptfos_1036

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