RT Journal Article
T1 Brewers spent grain protein hydrolysate as a functional ingredient for muffins: antioxidant, antidiabetic, and sensory evaluation
A1 Bazsefidpar, Nooshin
A1 Ghandehari Yazdi, Amir Pouya
A1 Karimi, Amin
A1 Yahyavi, Matin
A1 Amini, Mahdi
A1 Ahmadi Gavlighi, Hassan
A1 Simal Gándara, Jesús
K1 3309 Tecnología de Los Alimentos
K1 3309.07 Productos de Cereales
K1 2302.90 Bioquímica de Alimentos
AB This study assessed the fortification of muffins with 2, 4, and 6 % of brewer's spent grain protein hydrolysates to enhance their in vitro antioxidant, α-glucosidase, and α-amylase inhibitory activities. In addition, oxidative stability, hardness, color and sensory properties of fortified muffins were investigated. The fortification of muffin formulations with 6 % hydrolysates increased antioxidant activity six times higher than that of the control sample. As the hydrolysate increased to 6 %, the α-amylase and α-glucosidase inhibition also increased to 88 and 40 %, respectively. The 6 % fortified muffins exhibited lower peroxide and thiobarbituric acid values during a 14 day storage than the control muffins, while higher hydrolysate levels darkened the color and softened the texture. Sensory evaluation indicated that muffins with 2% hydrolysates achieved similar overall acceptance as the control. It can be concluded that brewer's spent grain hydrolysate is suitable for functional bakery products.
PB Food Chemistry
SN 03088146
YR 2024
FD 2024-03-01
LK http://hdl.handle.net/11093/6350
UL http://hdl.handle.net/11093/6350
LA eng
NO Food Chemistry, 435, 137565 (2024)
NO Universidade de Vigo/CISUG
DS Investigo
RD 24-mar-2025