UTILIZATION OF BREWERS SPENT GRAIN (BSG) IN MAKING FUNCTIONAL YOGHURT | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 6, Issue 10, October 2015, Page 577-589 PDF (428.93 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2015.50077 | ||||
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| Authors | ||||
| Reham A. Abd EL-Moneim1; S. M. Shamsia1; Amany M. EL-Deeb2; H. M. Ziena1 | ||||
| 1Faculty of Agriculture Damanhour University, Egypt | ||||
| 2Food Technology Research in stitute, Giza, Egypt | ||||
| Abstract | ||||
| In the present study, the brewers spent grain BSG was used to supplement Yoghurt by displacement cow,s milk in ratios 0, 2, 4, 6, 8 and 10%. The proximate chemical composition, polyphenols and total flavonoids in BSG were determined. The resultant yoghurt samples were evaluated chemically, microbiologically and sensory fresh and stored at 40C for 3, 7, 10 and 14 days. Significant differences in chemical, microbiological and sensory evaluation have been shown by increasing of BSG level in yoghurt. The addition of 10% BSG had the highest value of Total solids, Protein, Fat, Fiber, Ash and pH values but it had the lowest in Titratable acidity, microbical count and sensory properties. | ||||
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