Farcas Anca Corina, Socaci Sonia Ancuța, Chiș Maria Simona, Pop Oana Lelia, Fogarasi Melinda, Păucean Adriana, Igual Marta, Michiu Delia
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania.
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania.
Plants (Basel). 2021 Nov 18;10(11):2504. doi: 10.3390/plants10112504.
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.
如今，疫情形势推动了可持续健康食品理念的发展，引发了食品消费的新趋势。啤酒糟是一种富含纤维、蛋白质、脂质、矿物质和酚类的潜在功能性食品，有待进一步开发利用。为此，从当地啤酒厂收集了五种不同类型的啤酒糟，并将其应用于饼干生产中。采用美国谷物化学家协会（AACC）的方法分析了其近似成分（蛋白质、矿物质、脂质、灰分、粗纤维和碳水化合物），使用2,2-二苯基-1-苦基肼（DPPH）法和福林-酚法测定抗氧化活性和总酚含量，同时分别采用电感耦合等离子体发射光谱法（ICP-OES）和管内萃取气相色谱-质谱联用仪（ITEX/GC-MS）对矿物质和香气挥发性化合物进行分析。还对饼干的颜色、物理特性以及感官特性进行了评估。结果表明，从总酚、抗氧化活性和香气挥发性化合物的角度来看，不同啤酒糟样品之间存在显著差异。在最终烘焙食品中也鉴定出了来自醛类的啤酒糟挥发性化合物，如2-甲基丙醛、3-甲基丁醛和2-甲基丁醛，带来了令人愉悦且受消费者喜爱的味道和香气。此外，饼干的感官分析强调，用浅色和深色麦芽混合物制成的啤酒糟样品更受消费者青睐，获得了最高的喜好评分。
