OPTIMIZATION OF BREWER'S SPENT GRAIN-ENRICHED BISCUITS PROCESSING FORMULA

Beer brewing produces large quantities of BSG which is rich in protein and DF with the increase of wheat malt as beer materials. The present study develops a BSG-enriched biscuit formula. The results demonstrated that the incorporation of BSG significantly (P<0.05) affected the alkalinity, color (L*, a*, b*) and sensory evaluation. By increasing BSG and salad oil, the L* value of biscuits decreased with an increase in both a* and b* values. The optimum formula was BSG particle size 0.16mm, BSG substitution 10%, salad oil 12%, syrup 20 approximate to 25%, leavening agent 0.4%. The BSG biscuits tended to have lower alkalinity and hardness, higher bulk density, protein and sensory evaluation in comparison with the control samples. The incorporation of BSG brought the biscuits a fragrant wheat smell and a chocolate appearance. Practical ApplicationsLarge quantities of BSG are produced with the rising beer yield in the world. The production of turbid beer leads to an increased number of BSG which has higher amounts of protein and DF as more wheat malt ( 40%) is used in beer materials. The consumption of DF provided health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases. Currently, BSG is mainly sold as a raw material for animal feeding or industrial material for ethanol/polysaccharide production in China. However, few researches have used BSG as a material in food production. In the present study, one nutrient-riched biscuit was obtained by incorporating BSG into cake flour which improved the harmonious flavor and appearance. Both nutritional and economic values were finally increased via the optimum formula.