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首页> 外文会议>Progress in environmental science and technology.;vol. 3. >Functional and Nutritional Properties of Spent Grain Enhanced Cookies
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Functional and Nutritional Properties of Spent Grain Enhanced Cookies

机译：废谷物增强饼干的功能和营养特性

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摘要

The incorporation of Brewery spent grain (BSG) into cookie formulations up to 15% levels and its effects on the nutritional and functional properties of cookies was investigated. About 6.14 % dried and 610 μm milled BSG were added to cookie formulation mix at 0%, 3%, 6%, 9%, 12% and 15% levels. Other recipes added include: wheat flour, salt, sodium carbonate, water, non-fatty milk and additives. From the obtained result, free fatty acid, moisture content, extracted fat and sensory evaluation of the prepared cookies were limited to maximum of 6%. The BSG undesirable flavor and additives influenced the taste of the cookies. The spread ratio suggested 3% BSG usage. It was found that increasing levels of BSG beyond 6% to a great extent did not change the nutritional status of the samples (p ≤ 0.05). The trace metals statistical analysis of the BSG supplemented cookies compared with both local baked and imported cookies were (p ≤ 0.05). However, addition of brewery spent grains significantly increased the nutritional properties of the cookie samples up to 6% level of BSG incorporation.
机译：研究了将啤酒糟（BSG）掺入饼干配方中的含量最高达到15％的水平，及其对饼干营养和功能特性的影响。将约6.14％干燥和610μm碾磨的BSG以0％，3％，6％，9％，12％和15％的水平添加到饼干配方混合物中。添加的其他配方包括：小麦粉，盐，碳酸钠，水，非脂肪乳和添加剂。从获得的结果来看，所制备的曲奇的游离脂肪酸，水分含量，提取的脂肪和感官评价最高不得超过6％。 BSG不良的风味和添加剂影响了曲奇的味道。传播比率建议使用3％BSG。已发现，将BSG的水平提高到超过6％的程度在很大程度上不会改变样品的营养状况（p≤0.05）。 BSG补充曲奇与本地烘烤曲奇和进口曲奇的痕量金属统计分析分别为（p≤0.05）。但是，添加啤酒废谷物会显着提高曲奇样品的营养特性，使其达到BSG掺入量的6％。

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