Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2021 May;86(5):1532-1551.
doi: 10.1111/1750-3841.15714. Epub 2021 Apr 25.

Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Joncer Naibaho  1 , Małgorzata Korzeniowska  1
Affiliations
Review

Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Joncer Naibaho et al. J Food Sci. 2021 May.

Abstract

The nutritional properties of brewers' spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products' properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.

Keywords: agro-industrial byproduct; brewers’ spent grain; dietary fiber; fiber modification; physical properties.

PubMed Disclaimer

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

REFERENCES

    1. Żelaziński, T., Ekielski, A., Siwek, A., & Dardziński, L. (2017). Characterisation of corn extrudates with the addition of brewers’ spent grain as a raw material for the production of functional batters. Acta Scientiarum Polonorum Technologia Alimentaria, 16(3), 247-254. https://doi.org/10.17306/J.AFS.0487
    1. Żelaziński, T., Ekielski, A., Siwek, A., & Durczak, K. (2018). By-products from brewery industry as the attractive additives to the extruded cereals food. Carpathian Journal of Food Science and Technology, 10(5), 83-97.
    1. Ačkar, Đ., Jozinović, A., Babić, J., Miličević, B., Panak Balentić, J., & Šubarić, D. (2018). Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products. Innovative Food Science & Emerging Technologies, 47, 517-524. https://doi.org/10.1016/j.ifset.2018.05.004
    1. Abd EL-Moneim, R., Shamsia, S., EL-Deeb, A., & Ziena, H. (2015). Utilization of brewers spent grain (BSG) in making functional yoghurt. Journal of Food and Dairy Sciences, 6(10), 577-589. https://doi.org/10.21608/jfds.2015.50077
    1. Abd El-Moneim, R., Shamsia, S., EL-Deeb, A., & Ziena, H. (2018). Utilization of brewers spent grain (BSG) in producing functional processed cheese ‘Block.’ Journal of Food and Dairy Sciences, 2018(0), 103-109. https://doi.org/10.21608/jfds.2018.77764

LinkOut - more resources