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

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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, expansion increased by increasing screw speed and decreasing water content of the mass in most of the trials. This study showed that BSG is a suitable material for extruded snacks rich in dietary fiber. Physical properties of the snacks could be improved by using barley or waxy corn starch and WPI.
Originalspråkengelska
TidskriftJournal of Food Science and Technology
Volym53
Utgåva1
Sidor (från-till)775-783
Antal sidor9
ISSN0022-1155
DOI
StatusPublicerad - 2016
MoE-publikationstypA1 Tidskriftsartikel-refererad

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@article{42efe00578964a18b17df05ae66e03b5,
title = "Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain",
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, expansion increased by increasing screw speed and decreasing water content of the mass in most of the trials. This study showed that BSG is a suitable material for extruded snacks rich in dietary fiber. Physical properties of the snacks could be improved by using barley or waxy corn starch and WPI.",
keywords = "416 Food Science",
author = "Kirjoranta, {Satu Johanna} and Tenkanen, {Tiina Maija} and Jouppila, {Kirsi Leena}",
year = "2016",
doi = "10.1007/s13197-015-2079-6",
language = "English",
volume = "53",
pages = "775--783",
journal = "Journal of Food Science and Technology",
issn = "0022-1155",
publisher = "Springer India",
number = "1",

}

TY - JOUR

T1 - Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain

AU - Kirjoranta, Satu Johanna

AU - Tenkanen, Tiina Maija

AU - Jouppila, Kirsi Leena

PY - 2016

Y1 - 2016

N2 - 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, expansion increased by increasing screw speed and decreasing water content of the mass in most of the trials. This study showed that BSG is a suitable material for extruded snacks rich in dietary fiber. Physical properties of the snacks could be improved by using barley or waxy corn starch and WPI.

AB - 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, expansion increased by increasing screw speed and decreasing water content of the mass in most of the trials. This study showed that BSG is a suitable material for extruded snacks rich in dietary fiber. Physical properties of the snacks could be improved by using barley or waxy corn starch and WPI.

KW - 416 Food Science

U2 - 10.1007/s13197-015-2079-6

DO - 10.1007/s13197-015-2079-6

M3 - Article

VL - 53

SP - 775

EP - 783

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 1

ER -