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. 2021 Mar 26;7(3):e06583.
doi: 10.1016/j.heliyon.2021.e06583. eCollection 2021 Mar.

The variability of physico-chemical properties of brewery spent grain from 8 different breweries

Joncer Naibaho  1 , Małgorzata Korzeniowska  1
Affiliations

The variability of physico-chemical properties of brewery spent grain from 8 different breweries

Joncer Naibaho et al. Heliyon. .

Abstract

This research aimed to identify the differences in brewer's spent grains, which were collected from eight breweries for their physicochemical properties. The spent grains were dried until they reached stable weights, grounded to pass through a 385-μm sieve, vacuum-packed in nontransparent packaging, and kept in room temperature conditions for further analysis. The physicochemical properties, including proximate, color, water activity, water-holding capacity, oil-holding capacity, and density were evaluated. The results showed some differences in all measured quality parameters between all eight different spent barley grain samples. A similar pattern was noted in some properties studied. Hence, mathematical modeling of these studied properties should be undertaken with further qualities, such as fiber composition, mechanical properties, and thermal stability.

Keywords: Agricultural byproducts; Brewery spent grain; Valorization; Waste characterisation.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The variability of proximate value between 8 different spent grains (I: Foundation II German Pale Ale, II: Bojamowo, III: WB, IV: Onnevalemi Komonendid, V: Drunken soiler india pale ale, VI: Sto Mostow, VII: Fest, VIII: Elveliksiirid).
Figure 2
Figure 2
Visual appearance of: a) eight different BSG (I: Foundation II German Pale Ale, II: Bojamowo, III: WB, IV: Onnevalemi Komonendid, V: Drunken soiler india pale ale, VI: Sto Mostow, VII: Fest, VIII: Elveliksiirid); b) representative of wet and dried BSG.
Figure 3
Figure 3
Bulk density in a different particle size of brewery spent grains (I: Foundation II German Pale Ale, II: Bojamowo, III: WB, IV: Onnevalemi Komonendid, V: Drunken soiler india pale ale, VI: Sto Mostow, VII: Fest, VIII: Elveliksiirid).
Figure 4
Figure 4
Relation between several quality parameters on BSG: moisture content and water activity (a), water holding capacity and extracted fat content (b), true density and carbohydrate amount (c).
See this image and copyright information in PMC

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