Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
1.4 CHEMICAL SCIENCES
Abstract
Extruded snacks and breadsticks were formulated with increasing levels of brewer’s spent grain (BSG). The phenolic content increased by 4 and 7 fold with BSG addition in extrudates (40g/100g) and in breadsticks (35g/100g), respectively. Consequently, antioxidant capacity (DPPH, FRAP) also increased despite a recorded loss of phenolic compounds in extruded snacks. Arabinoxylans content increased up to 20 and 25g of BSG addition /100g of formulated extruded snacks and breadsticks, respectively. Further addition of BSG did not improve the content of arabinoxylans due to the possible formation of polysaccharide-protein complexes. Medium GI breadsticks were obtained with 35g of BSG incorporation /100g formulation. Phenolic content, arabinoxylans content and antioxidant capacity increased in the final products with BSG addition while the glycaemic response decreased. BSG can be incorporated as an ingredient in the formulation of extruded snacks and breadsticks generating products richer in antioxidants and fibre and with low GI.
DOI
https://doi.org/10.1016/ j.lwt.2013.09.004
Recommended Citation
Reis, S. F., & Abu-Ghannam, N., Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer’s spent grain, LWT - Food Science and Technology (2013), http://dx.doi.org/10.1016/ j.lwt.2013.09.004
Funder
Food Institutional Research Measure (FIRM)
Publication Details
LWT - Food Science and Technology