Utilization of brewer's spent grain in the production of Frankfurters


Ozvural E. B. , VURAL H., GÖKBULUT İ. , Ozboy-Ozbas O.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.44, ss.1093-1099, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 44 Konu: 6
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1365-2621.2009.01921.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.1093-1099

Özet

The effects of dried and ground brewer's spent grain (BSG) on dietary fibre content and some quality characteristics of beef Frankfurters were investigated. BSG preparations of fine (< 212 mu m), medium (212-425 mu m) and coarse (425-850 mu m) particle sizes were used in the production of Frankfurters. The total dietary fibre (TDF) content of the Frankfurters supplemented with BSG of different particle sizes increased significantly (P < 0.05) as the level of addition was increased. The mean TBA (2-thiobarbituric acid), colour and texture values except springiness had significant differences (P < 0.05) among the treatments. The overall acceptability scores for the control and the Frankfurters with BSG were 7.57 and 5.47-7.02 on a nine-point scale, respectively. Cluster analysis was also carried out to divide the measured parameters into clusters according to their similarities and to find out the correlations among them. It can be concluded that BSG can be added to Frankfurters to increase their fibre content without deleteriously affecting their sensory parameters.