Effects of process parameters on the properties of barley containing snacks enriched with brewer's spent grain

Journal of Food Science and Technology
Satu KirjorantaKirsi Jouppila

Abstract

Brewer's spent grain (BSG), a by-product of malting of barley in the production of malt extract, was used as an ingredient in extruded barley-based snacks in order to improve the nutritional value of the snacks and widen the applications of this by-product in food sector. The effects of the extrusion parameters on the selected properties of the snacks were studied. Snacks with different ingredients including whole grain barley flour, BSG, whey protein isolate (WPI), barley starch and waxy corn starch were produced in 5 separate trials using a co-rotating twin-screw extruder. Extrusion parameters were water content of the mass (17-23 %), screw speed (200-500 rpm) and temperature of the last section and die (110-150 °C). Expansion, hardness and water content of the snacks were determined. Snacks containing barley flour and BSG (10 % of solids) had small expansion and high hardness. Addition of WPI (20 % of solids) increased expansion only slightly. Snacks with high expansion and small hardness were obtained when part of the barley flour was replaced with starch (barley or waxy corn). Yet, the highest expansion and the smallest hardness were achieved when barley flour was used with barley starch and WPI without BSG. Furthermore, e...Continue Reading

References

Oct 1, 2003·Comprehensive Reviews in Food Science and Food Safety·C I Moraru, J L Kokini

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Citations

May 23, 2018·Critical Reviews in Food Science and Nutrition·Vivian OffiahKolawole O Falade
Dec 17, 2020·Biomolecules·Mateusz JackowskiAnna Trusek

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