original articleIssue 16 (3) 2017 pp. 247-254
Tomasz Żelaziński1, Adam Ekielski1, Adam Siwek2, Leszek Dardziński2
2Food Technology and Gastronomy Institute, Lomza State University of Applied Sciences, Poland
Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters
Background. Novel food batters, recommended for various products, are at present manufactured by extru- sion. Thanks to this, it is possible to look for and process new raw materials, if their processing has so far been considered impossible or economically unviable. The purpose of the work was therefore to investigate the extrudates produced from the corn and brewers’ spent grain compounds that are subsequently used as raw material for food batter production.
Material and methods. The work presents the findings of research on extrusion of corn mixes with varying levels of brewers’ spent grains, to the maximum amount of 30%. Tests were conducted using a co-rotating double screw extruder, equipped with a single-outlet matrix with a diameter of 2.5mm. The products obtained were subjected to analysis of their parameters (apparent density, strength parameters, abrasiveness index) and the granulation of a single fraction was checked. The sample for which the percentage content was the highest was subjected to a detailed analysis of particle shape using vision software.
Results. It was found that an increase in the content of brewers’ spent grains resulted in increased hardness of the products obtained. During the tests it was observed that the increasing hardness of the measured sam- ples is opposite to their abrasion resistance. The maximum decrement of the brasion parameters was seen for extrudates with 30% spent grain addition and was 1.4%, while the minimum decrement values for extrudates with brewers’ grain content (10%) amounted to 0.85%. It was noted that this may prove the high brittleness of such products, particularly on the outer surface. It was also observed that lower grindability was recorded for samples produced by extrusion at a temperature of 140°C. On the other hand, higher grindability obtained at a temperature of 120°C may facilitate the grinding of such products, which may be particularly important in the production of food batter.
Conclusion. Brewers’ spent grains used as an addition to corn groats contribute to substantial changes in the extrudates obtained. It is also possible to produce compact extrudates with a brewers’ spent grain content of 30%. After grinding, extrudates with higher brewers’ spent grain content are distinguished by more rounded grains. The packing index of the samples indicates the increased accuracy of covering products with such batter, which indicates an advantage of food batters containing brewers’ spent grains.
Keywords: extrusion, brewers? spent grains, grinding, shape factor
|MLA||Żelaziński, Tomasz, et al. "Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters." Acta Sci.Pol. Technol. Aliment. 16.3 (2017): 247-254. http://dx.doi.org/10.17306/J.AFS.0487|
|APA||Żelaziński T., Ekielski A., Siwek A., Dardziński L. (2017). Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters. Acta Sci.Pol. Technol. Aliment. 16 (3), 247-254 http://dx.doi.org/10.17306/J.AFS.0487|
|ISO 690||ŻELAZIńSKI, Tomasz, et al. Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters. Acta Sci.Pol. Technol. Aliment., 2017, 16.3: 247-254. http://dx.doi.org/10.17306/J.AFS.0487|