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High-dietary fibers cereal bars containing malt bagasse by-product from the brewing industry (Record no. 130894)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01975nam a2200169 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250203b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Caroline Tombini |
| 245 ## - TITLE STATEMENT | |
| Title | High-dietary fibers cereal bars containing malt bagasse by-product from the brewing industry |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p1326-1333 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | The aim of this study was to use the malt bagasse by-product for developing high-dietary fibers cereal bars. Three formulations were tested and contained 0% (control), 19% and 24% of malt bagasse. The bars with malt bagasse were rich in dietary fiber and protein, with 6.06 and 26.35 g/100 g, respectively for samples with 19% of bagasse, and 8.43 and 26.22 g/100 g, respectively, for bars with 24% of this by-product. The total phenol content (TPC) of the bars with 19 and 24% of bagasse, was 100.37 and 192.13 mg GAE/100 g of sample, and the EC50 was 21.58 and 14.78 mg/mL (DPPH assay), respectively. The incorporation of this by-product into the formulations enhanced their TPC and antioxidant capacity. These samples had a high sensory acceptance. The formulation with the lowest malt bagasse concentration showed high global acceptance (56%) and purchase intention. The sensory attributes that pleased the tasters the most, rated as "liked moderately," were the color and odor of both bars. Cereal bars showed an improved nutritional composition and antioxidant capacity after malt bagasse addition, and the formulation with 19% should be the best choice among the tested formulations, when considering the set of nutritional and sensory aspects. The malt bagasse was successfully valorized as an ingredient in a functional food, whilst contributing to the environment. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Agro-industry ">Agro-industry </a> |
| -- | <a href="Beer production chain ">Beer production chain </a> |
| -- | <a href="Brewing by-product ">Brewing by-product </a> |
| -- | <a href="Functional foods ">Functional foods </a> |
| -- | <a href="Dietary fibers">Dietary fibers</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 109866 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP261 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 03/02/2025 | JP261.9 | 03/02/2025 | 03/02/2025 | Journal Article |