The effect of brewer’s spent grain addition on physico-chemical properties of extruded meat snacks
2018
Delić, Jovana | Ikonić, Predrag | Čolović, Radmilo (https://orcid.org/0000-0002-0689-9147) | Peulić, Tatjana | Banjac, Vojislav | Rakita, Sladjana | Jokanović, Marija (https://orcid.org/0000-0002-1282-175X)
Nowadays extruded snacks are highly represented in human diet. They are characterized as a food with poor nutritional value since they are mainly made of different flours and starch. Hence, there is big effort to increase their nutritional power. Low cost ingredients rich in protein, fibre and vitamin are perfect choice to be used as a partial substitute. In this study, mechanically deboned poultry meat (MDPM), as under-utilized protein source, coming in enormous amount from poultry industry and brewer‟s spent grain (BSG), known as a major byproduct of brewing industry left after malt extraction and filtration, were used. Physical properties, chemical composition and colour of extrudates were examined. Two blends were made for extrusion. The first blend that was used as a control contained 20% of MDPM and corn meal, while the other blend was composed of 20% of MDPM, 20% of BSG and cornmeal. Extruding conditions were the same for both samples. The sample with 20% addition of BSG had significant increase (p< 0.05) in protein and fat content in comparison to sample without BSG. The lateral expansion decreased with addition of BSG, but the longitude of pellets has increased. Textural properties of the sample including hardness and firmness had the same trend as lateral expansion, i.e. diminished with addition of BSG. Also, the incorporation of BSG resulted in lower L* values, giving darker sample.
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