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Development of a Functional Snack Bar from Brewer’s Spent Grain

Development of a Functional Snack Bar from Brewer’s Spent Grain

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An essay for the 2012 Undergraduate Awards Competition by Claire McIntyre. Originally submitted for Nutraceuticals for Health and Nutrition at Dublin Institute of Technology, with lecturer Nissreen Abu-Ghannam in the category of Life Sciences
An essay for the 2012 Undergraduate Awards Competition by Claire McIntyre. Originally submitted for Nutraceuticals for Health and Nutrition at Dublin Institute of Technology, with lecturer Nissreen Abu-Ghannam in the category of Life Sciences

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Published by: Undergraduate Awards on Aug 31, 2012
Copyright:Attribution Non-commercial

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05/13/2014

 
 
Development of aFunctional Snack Bar
from Brewer’s Spent
Grain
 
i
Abstract
The demand for functional snack bars is increasing due to a growing consumer demand for
healthy, natural and convenient food products. Brewer‟s spent grain (BSG) as a by
-productfrom the brewing industry is a major environmental problem, due to the relatively largequantities being produced annually. Attributable to its relatively low cost and nutritionalvalue, a rich source of protein, fibre and phenolic compounds some of which are related tothe protection and prevention in the pathogenesis of certain cancers and chronic disease, BSGhas the potential for being recycled and upgraded. This in combination with an increasingpressure on the food industry to reduce environmental pollution has ignited interest in theusage of BSG within the human food chain, which makes BSG a perfect candidate as anutraceutical ingredient in a snack bar formulation. The aim of this work was to develop afunctional BSG snack bar with maximised health benefits and sensory acceptability and toestablish the effect BSG incorporation will have on the nutritional, compositional andphysical properties of a snack bar. The optimisation was carried out using response surfacemethodology (RSM), to examine the effects of different levels of BSG, oats and syrupconcentration on the total phenolic content, antioxidant activity and sensory acceptability of the snack bar. The p-value and ANOVA showed that BSG was the main variable whichpositively affected all the responses. From the RSM results the optimum sample wasestablished and used to carry out chemical characterisation and sensory analysis studies. Theincorporation of BSG in the snack bar formulation, in comparison to a control snack barsample (containing no BSG incorporation), resulted in a significant difference (p >0.05) inchemical composition of the snack bar, improving the nutritional value of the product withincreased protein, fat and total dietary fibre contents. Also the phenolic content andantioxidant capacity (DPPH radical scavenging activity) increased when compared to thecontrol sample. The incorporation of BSG improved the nutritional quality, sensory attributesand nutraceutical properties of the snack bar.
 
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Abbreviations
Act. Actual resultsANOVA Analysis of varianceAOAC
Association of official analytical chemist‟s
 BSG
Brewer‟s spent grain
 CCRD Central composite rotatable designDPPH 2,2-Diphenyl-1-picrylhydrazylEU European UnionFA Fatty acidFDA Food and drug administrationFDMxC Food, Drug Mass excluding Convenience storesFMI Food Marketing InstituteGBF Germinated barley foodstuff IDF Insoluble dietary fibreL/D Length to diameter ratioPred. Predicted resultsCoefficient of determinationRSM Response surface methodologySD Standard deviationTDF Total dietary fibreTPC Total phenolic contentUSA United States of America

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