푸드 업사이클링 BSG를 첨가한 글루텐 프리 아몬드 분말 쿠키의 품질특성
Characteristics of Gluten-Free Almond Powder Cookies Added with Food Upcycled BSG
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This study utilized brewers' spent grains (BSG), a byproduct generated in the beer brewing process, as an upcycled material. Gluten-free almond cookies were manufactured by varying the BSG addition, omitting wheat flour. The research aimed to investigate the quality characteristics and assess consumer preference through sensory evaluation, laying the foundation for the commercialization of BSG materials via food upcycling. The pH decreased significantly with increasing BSG content, and soluble solids content showed an increasing trend. Color analysis revealed a decrease in L and b values with rising BSG content, while a values increased due to the influence of dark grayish BSG powder. Moisture content decreased slightly as the BSG content increased. Protein content did not show significant differences across different levels of BSG. The fat content decreased with increasing amounts of additives, and the ash content increased with increasing amounts of BSG added. Hardness significantly increased with BSG addition, while springiness and chewiness decreased. DPPH radical scavenging ability increased in samples with BSG, showing significant differences among samples. Overall, BSG added 4% samples showed the highest preference in appearance, aroma, texture, overall preference, and taste. These results indicate the promising potential of BSG in almond cookie production through food upcycling.
Abstract
This study utilized brewers' spent grains (BSG), a byproduct generated in the beer brewing process, as an upcycled material. Gluten-free almond cookies were manufactured by varying the BSG addition, omitting wheat flour. The research aimed to investigate the quality characteristics and assess consumer preference through sensory evaluation, laying the foundation for the commercialization of BSG materials via food upcycling. The pH decreased significantly with increasing BSG content, and soluble solids content showed an increasing trend. Color analysis revealed a decrease in L and b values with rising BSG content, while a values increased due to the influence of dark grayish BSG powder. Moisture content decreased slightly as the BSG content increased. Protein content did not show significant differences across different levels of BSG. The fat content decreased with increasing amounts of additives, and the ash content increased with increasing amounts of BSG added. Hardness significantly increased with BSG addition, while springiness and chewiness decreased. DPPH radical scavenging ability increased in samples with BSG, showing significant differences among samples. Overall, BSG added 4% samples showed the highest preference in appearance, aroma, texture, overall preference, and taste. These results indicate the promising potential of BSG in almond cookie production through food upcycling.
참고문헌 (33)
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