Valorisation of brewers’ spent grain in different particle size in yogurt production
نویسندگان
چکیده
The potential of brewers’ spent grain (BSG) as a functional food ingredient has been investigated for having high nutritional value. A amount dietary fiber BSG shows ability to bind water; thus, it tends solidify mixture. This characteristic beneficial effect in the utilization filler and texturizer yogurt. study aims evaluate impact addition yogurt production its quality. was prepared three different particle sizes, an 10% added fermentation. evaluated after 24 h storage. result that sizes had no significant on pH syneresis, while significantly affected lactic acid countable S. thermophilus . However, increased fermentation rate yogurt, positive water holding capacity. lower size higher lowered lightness Rheological analysis showed shear stress viscosity
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ژورنال
عنوان ژورنال: E3S web of conferences
سال: 2021
ISSN: ['2555-0403', '2267-1242']
DOI: https://doi.org/10.1051/e3sconf/202133201008