Utilization of brewer's spent grain in the production of Frankfurters

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dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridOzvural, Emin Burcin/0000-0001-7919-2567
dc.authorwosidgökbulut, incilay/AAA-7177-2021
dc.authorwosidgökbulut, incilay/ABG-8452-2020
dc.contributor.authorOzvural, Emin Burcin
dc.contributor.authorVural, Halil
dc.contributor.authorGokbulut, Incilay
dc.contributor.authorOzboy-Ozbas, Ozen
dc.date.accessioned2024-08-04T20:31:12Z
dc.date.available2024-08-04T20:31:12Z
dc.date.issued2009
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effects of dried and ground brewer's spent grain (BSG) on dietary fibre content and some quality characteristics of beef Frankfurters were investigated. BSG preparations of fine (< 212 mu m), medium (212-425 mu m) and coarse (425-850 mu m) particle sizes were used in the production of Frankfurters. The total dietary fibre (TDF) content of the Frankfurters supplemented with BSG of different particle sizes increased significantly (P < 0.05) as the level of addition was increased. The mean TBA (2-thiobarbituric acid), colour and texture values except springiness had significant differences (P < 0.05) among the treatments. The overall acceptability scores for the control and the Frankfurters with BSG were 7.57 and 5.47-7.02 on a nine-point scale, respectively. Cluster analysis was also carried out to divide the measured parameters into clusters according to their similarities and to find out the correlations among them. It can be concluded that BSG can be added to Frankfurters to increase their fibre content without deleteriously affecting their sensory parameters.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK); Agriculture, Forestry and Food Technologies Research Grant Committee (TOGTAG) [TARP 3030]; Pinar Integrated Meat and Feed Industries Inc. (Izmir, Turkey)en_US
dc.description.sponsorshipThe authors wish to thank the Scientific and Technical Research Council of Turkey (TUBITAK), Agriculture, Forestry and Food Technologies Research Grant Committee (TOGTAG) for financial support (project no. TARP 3030). The authors would also like to thank Anadolu Efes Brewing Co. (Ankara, Turkey) for providing brewer's spent grain, Pinar Integrated Meat and Feed Industries Inc. (Izmir, Turkey) for the preparation of Frankfurters.en_US
dc.identifier.doi10.1111/j.1365-2621.2009.01921.x
dc.identifier.endpage1099en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-65449123821en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1093en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2009.01921.x
dc.identifier.urihttps://hdl.handle.net/11616/94792
dc.identifier.volume44en_US
dc.identifier.wosWOS:000265708800003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBrewer's spent grainen_US
dc.subjectdietary fibreen_US
dc.subjectFrankfurter qualityen_US
dc.subjectfunctional fooden_US
dc.titleUtilization of brewer's spent grain in the production of Frankfurtersen_US
dc.typeArticleen_US

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