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

Research output: Contribution to journalArticleResearchpeer review

Authors

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

External Research Organisations

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

Original languageEnglish
Pages (from-to)3154-3179
Number of pages26
JournalInternational Journal of Food Science & Technology
Volume58
Issue number6
Early online date1 Apr 2023
Publication statusPublished - 13 May 2023

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.

Keywords

    Amylase assay, Brewer's spent grain, lipase assay, noodles, obesity, value-added product.

ASJC Scopus subject areas

Sustainable Development Goals

Cite this

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity. / Anisha, Anisha; Kaushik, Deepika; Kumar, Mukul et al.
In: International Journal of Food Science & Technology, Vol. 58, No. 6, 13.05.2023, p. 3154-3179.

Research output: Contribution to journalArticleResearchpeer review

Anisha, A, Kaushik, D, Kumar, M, Kumar, A, Esatbeyoglu, T, Proestos, C, Khan, MR, Elobeid, T, Kaur, J & Oz, F 2023, 'Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity', International Journal of Food Science & Technology, vol. 58, no. 6, pp. 3154-3179. https://doi.org/10.1111/ijfs.16443
Anisha A, Kaushik D, Kumar M, Kumar A, Esatbeyoglu T, Proestos C et al. Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity. International Journal of Food Science & Technology. 2023 May 13;58(6):3154-3179. Epub 2023 Apr 1. doi: 10.1111/ijfs.16443
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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.",
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AU - Kumar, Mukul

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AU - Esatbeyoglu, Tuba

AU - Proestos, Charalampos

AU - Khan, Mohammad Rizwan

AU - Elobeid, Tahra

AU - Kaur, Jasjit

AU - Oz, Fatih

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PY - 2023/5/13

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N2 - 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.

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