Skip to main content
SpringerLink
Log in

Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

Abbreviations

ABTS:

2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)

AX:

Arabinoxylans

BSG:

Brewers´ Spent Grain

BU:

Brabender Units

DS:

Digestible Starch

DPPH:

2,2′-diphenyl-1-picrylhydrazyl

GI:

Glycemic Index

HI:

Hydrolysis Index

RS:

Resistant Starch

TS:

Total Starch

WEAX:

Water Extractable Arabinoxylans

WUAX:

Water Unextractable Arabinoxylans

References

  1. Reis SF, Gullón B et al (2014) Evaluation of the prebiotic potential of arabinoxylans from brewer’s spent grain. Appl Microbiol Biotechnol 98(22):9365–9373

    Article  CAS  Google Scholar 

  2. Bilgiçli N, İbanogˇlu Ş, Herken EN (2007) Effect of dietary fibre addition on the selected nutritional properties of cookies. J Food Eng 78:86–89

    Article  Google Scholar 

  3. Zucco F, Borsuk Y, Arntfield SD (2011) Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Sci Technol 44:2070–2076

    Article  CAS  Google Scholar 

  4. Yousaf AA, Ahmed A et al (2013) Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour. Int J Food Sci Nutr 64:63–68

    Article  CAS  Google Scholar 

  5. Ganorkar PM, Jain RK (2014) Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies. Food Res Int 21:1515–1521

    CAS  Google Scholar 

  6. Mussatto SI, Dragone G, Roberto IC (2006) Brewers’ spent grain: generation, characteristics and potential applications. J Cereal Sci 43:1–14

    Article  CAS  Google Scholar 

  7. McCarthy AL, O’Callaghan CY et al (2012) Phenolic extracts of brewers’ spent grain (BSG) as functional ingredients-assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells. Food Chem 134:641–646

    Article  CAS  Google Scholar 

  8. McCarthy AL, O’Callaghan C et al (2013) Brewers’ spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review. Proc Nutr Soc 72:117–125

    Article  CAS  Google Scholar 

  9. Ingerslev AK, Theil PK et al (2014) Resistant starch and arabinoxylan augment SCFA absorption, but affect postprandial glucose and insulin responses differently. Br J Nutr 111:1564–1576

    Article  CAS  Google Scholar 

  10. Øverby NC, Sonestedt E et al (2013) Dietary fiber and the glycemic index: a background paper for the nordic nutrition recommendations 2012. Food Nutr Res 57(1):20709

    Article  Google Scholar 

  11. Öztürk S, Özboy Ö, Cavidoglu I, Köksel H (2002) Effects of brewer’s spent grain on the quality and dietary fibre content of cookies. J I Brewing 108:23–27

    Article  Google Scholar 

  12. Petrović JS, Pajin BS et al (2017) Quality properties of cookies supplemented with fresh brewer's spent grain. Food and Feed Research 44(1):57–63

    Article  Google Scholar 

  13. Okpala LC, Ofoedu PI (2018) Quality characteristics of cookies produced from sweet potato and wheat flour blend fortified with brewer’s spent grain flour. Curr Res Nutr Food Sci 6(1)

    Article  Google Scholar 

  14. AACC International (2000) Approved Methods of the American Association of Cereal Chemists, 10th Ed. St. Paul, The Association

    Google Scholar 

  15. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30

    Article  CAS  Google Scholar 

  16. Malunga LN, Beta T (2015) Antioxidant capacity of water-extractable arabinoxylan from commercial barley, wheat, and wheat fractions. Cereal Chem 92(1):29–36

    Article  CAS  Google Scholar 

  17. Guo W, Beta T (2013) Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals. Food Res Int 51:518–525

    Article  CAS  Google Scholar 

  18. Pedrero DL, Pangborn RM (1989) Evaluación sensorial de los alimentos. Métodos analíticos. Editorial Alhambra Mexicana. D.F. México

  19. Goñi I, Garcia-Alonso A, Saura-Calixto F (1997) A starch hydrolysis procedure to estimate glycemic index. Nutr Res 17(3):427–437

    Article  Google Scholar 

  20. Santos M, Jiménez JJ, Bartolomé B et al (2003) Variability of brewer’s spent grain within a brewery. Food Chem 80:17–21

    Article  CAS  Google Scholar 

  21. Kissel LT, Prentice N (1979) Protein and fiber enrichment of cookie flour with brewer’s spent grain. Cereal Chem 56(4):261–266

    Google Scholar 

  22. Bushuk, W (1998) Interaction in wheat doughs. In: Interactions: The keys to cereal quality, 1st edn. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, pp 8–16

  23. Goldstein S (1957) Sulfydryl- und disulfidgruppen der Klebereiweisse und ihre beziehung zur backfahigkeit der brotmehle. Mitt. Geb. Lebensmittel Unters Hyg 48:87–93

    CAS  Google Scholar 

  24. Ajanaku KO, Dawodu FA et al (2011) Functional and nutritional properties of spent grain enhanced cookies. Am J Food Technol 6(9):763–771

    Article  CAS  Google Scholar 

  25. Sharif K, Butt MS, Huma N (2005) Oil extraction from rice industrial waste and its effect on physico-chemical characteristics of cookies. Nutrition Food Science 35(6):416–427

    Article  Google Scholar 

  26. Sharma P, Gujral HS (2014) Cookie making behavior of wheat-barley flour blends and effects on antioxidant properties. LWT-Food Sci Technol 55:301–307

    Article  CAS  Google Scholar 

  27. Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182–6187

    Article  CAS  Google Scholar 

  28. Masisi K, Beta T, Moghadasian MH (2016) Antioxidant properties of diverse cereal grains: a review on in vitro and in vivo studies. Food Chem 196:90–97

    Article  CAS  Google Scholar 

  29. Malunga LN, Izydorczyk M, Beta T (2017) Effect of water-extractable arabinoxylans from wheat aleurone and bran on lipid peroxidation and factors influencing their antioxidant capacity. Bioact Carbohydr Diet Fibre 10:20–26

    Article  CAS  Google Scholar 

  30. Reis SF, Abu-Ghannam N (2014) Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain. LWT-Food Sci Technol 55(1):269–277

    Article  CAS  Google Scholar 

  31. Costabile A, Klinder A, Fava F et al (2007) Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study. Br J Nutr 99:110–120

    Article  Google Scholar 

  32. Ikuomola DS, Otutu OL, Oluniran DD (2017) Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends. Cogent Food Agric 3(1):1293471

    Google Scholar 

  33. Reyes-Pérez F, Salazar-García MG et al (2013) Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran. Plant Foods Hum Nutr 68:52–56

    Article  Google Scholar 

  34. Lattimer JM, Haub MD (2010) Effects of dietary fiber and its components on metabolic health. Nutrients 2:1266–1289

    Article  CAS  Google Scholar 

  35. Sajilata MG, Singhal RS, Kulkarni PR (2006) Resistant starch–a review. Compr Rev Food Sci Food Saf 5:1–17

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors gratefully acknowledge María Teresa Zúñiga Ramos, Maribel Yael Valencia Tapia, Yésica Martínez Nuñez, as well as Cervecería Cuauhtémoc-Moctezuma, S. A. de C.V., Navojoa, Sonora, México.

Author information

Authors and Affiliations

  1. Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria C.P, 83304, Hermosillo, Sonora, Mexico

    Nina G. Heredia-Sandoval, María del Carmen Granados-Nevárez, Francisco Vásquez-Lara & Alma R. Islas-Rubio

  2. Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C, Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria, C.P, 83304, Hermosillo, Sonora, Mexico

    Ana M. Calderón de la Barca

  3. Department of Food & Human Nutritional Sciences, University of Manitoba, 250 Ellis Building, Winnipeg, Manitoba, R3T 2N2, Canada

    Lovemore N. Malunga, Franklin B. Apea-Bah & Trust Beta

Authors
  1. Nina G. Heredia-Sandoval
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. María del Carmen Granados-Nevárez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ana M. Calderón de la Barca
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Francisco Vásquez-Lara
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Lovemore N. Malunga
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Franklin B. Apea-Bah
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Trust Beta
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Alma R. Islas-Rubio
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Alma R. Islas-Rubio.

Ethics declarations

Conflict of Interest

The authors declare no conflict of interest in submission of this manuscript.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic Supplementary Material

ESM 1

(DOCX 60 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Heredia-Sandoval, N.G., Granados-Nevárez, M., Calderón de la Barca, A.M. et al. Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain. Plant Foods Hum Nutr 75, 41–47 (2020). https://doi.org/10.1007/s11130-019-00783-1

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-019-00783-1

Keywords

Search

Navigation