Brewers’ spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be suitable for improving the low nutritional quality of wheat-based snacks highly consumed by young people. The objective of this study was to substitute wheat flour with BSG (0, 10, 20, and 30%) for cookies elaboration, and evaluate the dough rheology, phenolic acids, antioxidant capacity, arabinoxylans content and proximate composition of the cookies Protein content and bioactive compounds (ferulic and p -coumaric acids, water unextractable arabinoxylans) of cookies significantly ( p < 0.05) increased with the substitution level. In comparison to the wheat-alone cookies, the 20% BSG-containing cookies showed a lower hydrolysis and glycemic index (GI), and less total starch. The low cost, protein-rich BSG with antioxidant capacity improves the nutritional quality of cookies and may confer health benefits beyond basic nutrition.

中文翻译：

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添加啤酒糟谷物的饼干的酚酸、抗氧化能力和估计血糖指数

啤酒糟 (BSG) 是啤酒行业的主要副产品，由于其生物活性化合物，具有作为功能成分的巨大潜力。因此，BSG 可能适用于改善年轻人大量食用的小麦基零食的低营养质量。本研究的目的是用 BSG（0、10、20 和 30%）代替小麦粉制作饼干，并评估面团的流变学、酚酸、抗氧化能力、阿拉伯木聚糖含量和饼干的近似成分蛋白质含量和饼干的生物活性化合物（阿魏酸和对香豆酸、水不可提取的阿拉伯木聚糖）随着取代水平显着增加（p < 0.05）。与纯小麦饼干相比，含 20% BSG 的饼干显示出较低的水解和血糖指数 (GI)，以及较少的总淀粉。