Functional and Nutritional Properties of Spent Grain Enhanced Cookies
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.
AJANAKU Kolawole O. DAWODU Folasegun A. AJANAKU Christiana O. NWINYI Obinna C.
Department of Chemistry, College of Science and Technology, Covenant University, PMB.1023, Ota, Ogun Department of Chemistry, Faculty of Science, University of Ibadan, Oyo State School of Public and En
国际会议
2011 International Symposium on Environmental Science and Technology(2011 环境科学与技术国际会议 2011 ISEST)
广东东莞
英文
1038-1043
2011-06-01（万方平台首次上网日期，不代表论文的发表时间）