scholarly journals Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1492
Author(s):  
Tiziana Amoriello ◽  
Francesco Mellara ◽  
Vincenzo Galli ◽  
Monica Amoriello ◽  
Roberto Ciccoritti
Keyword(s):  
Low Cost ◽  
Raw Material ◽  
Dough Rheology ◽  
Bakery Products ◽  
Dough Strength ◽  
Food Ingredient ◽  
Overall Acceptability ◽  
Spent Grains ◽  
Dough Rheological Properties ◽  
Consumer Test

Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour with BSG can affect dough rheology and the structural and sensorial properties of products. In this context, BSG flour at different levels (0%, 5%, and 10%) was used to enrich three commercial soft wheat flours, and to develop new formulations for bakery products (bread, breadsticks and pizza). As expected, the enrichment caused a significant increase of proteins, dietary fibers, lipids, and ash related to the BSG enrichment level. Significant changes in dough rheological properties (e.g., higher water absorption, lower development time and stability, dough strength, and tenacity) and in the color of the crust and crumbs of bakery products were also observed. At last, the consumer test pointed out that the 5% BSG enrichment showed the higher overall acceptability of proposed bakery products.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

scholarly journals Removal of Cadmium(II) from Water using Modified Citrus limettioides Peels: Thermodynamic and Isotherm Studies

2019 ◽  
Vol 32 (1) ◽  
pp. 73-78
Author(s):  
P. Janaki ◽  
R. Sudha ◽  
T.S. Sribharathi ◽  
P. Anitha ◽  
K. Poornima ◽  
...  
Keyword(s):  
Adsorption Process ◽  
Low Cost ◽  
Raw Material ◽  
Isotherm Models ◽  
Batch Adsorption ◽  
Adsorption Method ◽  
Chemically Modified ◽  
Adsorption Performance ◽  
Monolayer Adsorption ◽  
Isotherm Equations

The adsorption performance of sulphuric acid treated low cost adsorbent synthesized by using Citrus limettioides peel as an effective raw material for the removal of cadmium(II) from water. The batch adsorption method was carried out to optimize some parameters like contact time, pH and adsorbent dose. The nonlinear isotherm equations were used to calculate the different isotherm constant of five isotherm models namely Freundlich, Langmuir, Dubinin-Radushkevich, Redlich-Peterson and Sips. The Langmuir monolayer adsorption capacity of chemically modified Citrus limettioides peel was found to be 287.60 mg g-1. The negative values of ΔGº and ΔHº showed that the adsorption process is spontaneous and exothermic.

Feasibility of cereal straw for industrial utilization in Minnesota

2000 ◽  
Vol 15 (1) ◽  
pp. 2-8 ◽  
Author(s):  
N.C. Wagner ◽  
S. Ramaswamy ◽  
U. Tschirner
Keyword(s):  
Animal Feed ◽  
Raw Materials ◽  
Low Cost ◽  
Economic Feasibility ◽  
Raw Material ◽  
Cereal Straw ◽  
Industrial Utilization ◽  
Industrial Use ◽  
On Farm ◽  
And Storage

AbstractA pre-economic feasibility study was undertaken to determine the potential of cereal straw for industrial utilization in Minnesota. Specifically, utilizing straw for pulp and paper manufacture was of interest. The availability of cereal straw fiber supplies at various locations across the state of Minnesota, along with pre-processing issues such as transportation, harvesting, handling, and storage, are discussed and priced. The greatest economic advantage of straw for industrial use appears to be the low cost of the raw material compared to traditional raw materials. This also provides an excellent opportunity for additional income for farmers. The methodology and information provided here should be helpful in evaluating the feasibility of utilizing straw for other industrial purposes in other parts of the world. However, in some Third World countries, long-standing on-farm, traditional uses of cereal straws for fuel, fiber, and animal feed may limit their availability for industrial utilization.

Advances in absorbents and techniques used in wet and dry FGD: a critical review

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Lokesh Kumar ◽  
Susanta Kumar Jana
Keyword(s):  
Power Plants ◽  
Low Cost ◽  
Fine Particulate Matter ◽  
Packed Column ◽  
Toxic Substance ◽  
Cost Effective ◽  
Solid Wastes ◽  
Raw Material ◽  
Process Industries ◽  
Slurry Bubble Columns

Abstract Sulfur dioxide is considered as an extremely harmful and toxic substance among the air pollutants emitted from the lignite- and other high-sulfur-coal based power plants, old tires processing units, smelters, and many other process industries. Various types of absorbents and desulfurization technologies have been developed and adopted by the industries to reduce the emission rate of SO2 gas. The present paper focuses on the ongoing advances in the development of varieties of regenerative and non-regenerative absorbents viz., Ca-based, Mg-based, Fe-based, Na-based, N2-based, and others along with various FGD technology, viz., wet, dry or semi-dry processes. Additionally, different types of contactors viz., packed column, jet column, spray tower, and slurry bubble columns along with their significant operational and design features have also been discussed. In the existing or newly installed limestone-based FGD plants, an increasing trend of the utilization of newly developed technologies such as limestone forced oxidation (LSFO) and magnesium-enhanced lime (MEL) are being used at an increasing rate. However, the development of low-cost sorbents, particularly suitable solid wastes, for the abatement of SO2 emission needs to be explored sincerely. Many such wastes cause air pollution by way of entrainment of fine particulate matter (PM), groundwater contamination by its leaching, or brings damage to crops due to its spreading onto the cultivation land. One such pollutant is marble waste and in this work, this has been suggested as a suitable substitute to limestone and cost-effective sorbent for the desulfurization of flue gases. The product of this process being sellable in the market or may be used as a raw material in several industries, it can also prove to be an important route of recycling and reuse of one of the air and water-polluting solid wastes.

scholarly journals Analysis of Drying of Brewers’ Spent Grain

Proceedings ◽  
2018 ◽  
Vol 2 (23) ◽  
pp. 1467 ◽  
Author(s):  
José Ignacio Arranz ◽  
María Teresa Miranda ◽  
Francisco José Sepúlveda ◽  
Irene Montero ◽  
Carmen Victoria Rojas
Keyword(s):  
Energy Use ◽  
Low Cost ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
Brewing Industry ◽  
Livestock Feed ◽  
Spent Grain ◽  
Very High ◽  
Animal Consumption

Brewing industry generates a main residue, brewers’ spent grain (BSG), which has good properties both for use in animal consumption and for thermal use, but contains a very high content of moisture (20–25% dry matter content), so that its elimination or treatment should be immediate, since it can cause degeneration problems of the product. Currently, brewers often supply this material at low cost for use as livestock feed. This solution is not efficiently carried out without reporting too much benefit to the brewers more than to eliminate waste from their facilities. However, BSG is a raw material of interest for application in different areas due to its low price, availability throughout the year and a valuable chemical composition, so it seems necessary to look for an alternative use to give value to these characteristics. In this paper a drying study is carried out in order to establish the foundations for its energy use by thermal of BSG. BSG has been used from a craft brewery located at Badajoz, Spain. Drying analysis was carried out for various temperatures and inlet air flow by means a convective dryer. The properties studied show that BSG can be used for thermal utilization in large installations, being necessary heat drying processes as a pretreatment in order to obtain a biofuel with acceptable efficiency.

scholarly journals Microalgae based innovative animal fat and proteins replacers for application in functional baked products

2018 ◽  
Vol 3 (1) ◽  
pp. 427-436 ◽  
Author(s):  
Maria-Styliani-Georgia Kafyra ◽  
Sofia Papadaki ◽  
Marios Chronis ◽  
Magdalini Krokida
Keyword(s):  
Fatty Acids ◽  
Raw Material ◽  
Food Allergies ◽  
Bakery Products ◽  
Omega 3 ◽  
Microalgal Oil ◽  
Animal Fat ◽  
Organoleptic Characteristics ◽  
Freeze Dried ◽  
Baked Products

Abstract Animal fat and proteins, such as milk butter and eggs, are the main ingredients of baked products, and are frequently blamed for food allergies, obesity, cancer and type II diabetes. Therefore, there is an urgent need to replace these ingredients with healthier ones without degrading the organoleptic characteristics of the final product. Microalgae are a great source of protein, minerals and lipids such as omega-3 and omega-6 fatty acids, which are beneficial for human health, offering multiple health benefits such as antioxidant and anti-aging activity. In this study, Chlorella vulgaris microalgae were the selected raw material for the innovative replacers because of their high content in proteins and polyunsaturated fatty acids. The obtained microalgal oil was colour corrected and used to produce brioche-type baked products with 100% animal fat substitution. For protein recovery, the aquatic extract was freeze-dried, producing a dry protein powder that fully substituted the animal protein in the baked products. Finally, the development of bakery products with 100% replacement of both animal fat and protein was achieved. These innovative bakery products showed equal performance to the commercial ones, and even improved organoleptic characteristics according to the sensorial analysis that occurred.

scholarly journals Preliminary Characterization of Three Metallurgical Bauxite Residue Samples

2021 ◽  
Vol 5 (1) ◽  
pp. 66
Author(s):  
Panagiotis Angelopoulos ◽  
Maria Georgiou ◽  
Paschalis Oustadakis ◽  
Maria Taxiarchou ◽  
Hakan Karadağ ◽  
...  
Keyword(s):  
Low Cost ◽  
Bauxite Residue ◽  
Raw Material ◽  
Morphological Observation ◽  
Critical Metals ◽  
Alumina Production ◽  
Preliminary Characterization ◽  
Fine Grained ◽  
Extraction And Separation ◽  
Bulk Chemical

Bauxite Metallurgical Residue (BR) is a highly alkaline and very fine-grained by-product of the Bayer process for alumina production. Its huge global annual production has resulted in increasing accumulation of BR, causing deposition problems and serious environmental issues. RM contains oxides and salts of the main elements Fe, Al, Ca, Na, Si, Ti, and rare earths—REEs (Sc, Nd, Y, La, Ce, Ds)—many of which have been categorised by EU as critical metals (CMs). The valorisation of BR as a low-cost secondary raw material and metal resource could be a route for its reduction, introducing the waste into the economic cycle. REEScue constitutes a research project that aims to instigate the efficient exploitation of European bauxite residues, resulting from alumina production from Greece (MYTILINEOS SA), Turkey (ETI Aluminium), and Romania (ALUM SA), containing appreciable concentrations of scandium and REEs, through the development of a number of innovative extraction and separation technologies that can efficiently address the drawbacks of the existing solution. The consortium consists of three alumina producers from Greece (MYTILINEOS SA), Turkey (ETI Aluminium), and Romania (ALUM SA) and two academic partners from Greece (National Technical University of Athens) and Turkey (Necmettin Erbacan University). We present preliminary characterization results of three different BR samples that originate from the three aluminium industries, in respect of bulk chemical analysis (XRF, ICP), mineralogical investigation (XRD), and morphological observation through microscopy.

scholarly journals Utilization of Food Processing By-products in Extrusion Processing: A Review

2021 ◽  
Vol 4 ◽  
Author(s):  
Debomitra Dey ◽  
Jana K. Richter ◽  
Pichmony Ek ◽  
Bon-Jae Gu ◽  
Girish M. Ganjyal
Keyword(s):  
Functional Properties ◽  
Low Cost ◽  
Value Added ◽  
Raw Material ◽  
Practical Applications ◽  
Extrusion Processing ◽  
High Production Rate ◽  
Wide Range ◽  
Extruded Products ◽  
By Products

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

scholarly journals Red Mud-Based Polyaluminum Ferric Chloride Flocculant: Preparation, Characterization and Flocculation Performance

2021 ◽  
Author(s):  
Yong Cheng ◽  
Longjun Xu ◽  
Chenglun Liu ◽  
Zao Jiang ◽  
Qiyuan Zhang ◽  
...  
Keyword(s):  
Red Mud ◽  
High Efficiency ◽  
Low Cost ◽  
Oxygen Demand ◽  
Industrial Applications ◽  
Iron Chloride ◽  
Raw Material ◽  
Molar Ratio ◽  
Polymerization Temperature ◽  
Solution Ph

Abstract In this work, red mud was used as raw material to extract Al and Fe with hydrochloric acid. The high-efficiency polyaluminum iron chloride (PAFC) flocculant was prepared via adjusting the pH of the leaching solution, the molar ratio of aluminum and iron, and the polymerization temperature. The effect of synthesis and flocculation conditions on the flocculation performance of aged landfill leachate was investigated. The results confirmed that the PAFC prepared at the polymerization pH of 2.5, the Al/Fe molar ratio of 8, and the polymerization temperature of 70 °C had the optimum flocculation effect. The flocculation consequences of PAFC and commercial polyaluminum iron chloride flocculant (CPAFC) under different flocculation conditions were compared. The chemical oxygen demand (COD), UV254, chroma and settlement height of PAFC at flocculant concentration of 60 g/L and solution pH of 6 were 72.2%, 79.2%, 82.9% and 9.5 cm (within 90 min), respectively. PAFC has excellent flocculation performance and can be used as a simple, potentially low-cost wastewater treatment agent in industrial applications.

scholarly journals Bacterial Cellulose from Food to Biomedical Products

2020 ◽  
Vol 14 (1) ◽  
pp. 124-133
Author(s):  
Supajit Sraphet ◽  
Bagher Javadi
Keyword(s):  
Bacterial Cellulose ◽  
Extracellular Polymeric Substances ◽  
Control Strategies ◽  
Low Cost ◽  
Cell Communication ◽  
Future Application ◽  
Membrane Structures ◽  
Food Ingredient ◽  
Expression Of Genes ◽  
Biofilm Development

Cellulose production of aerobic bacteria with its very unique physiochemical properties attracted many researchers. The biosynthetic of Bacterial Cellulose (BC) was produced by low-cost media recently. BC has been used as biomaterials and food ingredient these days. Moreover, the capacity of BC composite gives the numerous application opportunities in other fields. Bacterial Cellulose (BC) development is differentiated from suspension planktonic culture by their Extracellular Polymeric Substances (EPS), down-regulation of growth rate and up-down the expression of genes. The attachment of microorganisms is highly dependent on their cell membrane structures and growth medium. This is a very complicated phenomenon that optimal conditions defined the specific architecture. This architecture is made of microbial cells and EPS. Cell growth and cell communication mechanisms effect biofilm development and detachment. Understandings of development and architecture mechanisms and control strategies have a great impact on the management of BC formation with beneficial microorganisms. This mini-review paper presents the overview of outstanding findings from isolating and characterizing the diversity of bacteria to BC's future application, from food to biosensor products. The review would help future researchers in the sustainable production of BC, applications advantages and opportunities in food industry, biomaterial and biomedicine.

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