title: Utilization of brewers’ spent grain in the making process of reconstituted potato crisps
title: Αξιοποίηση καταλοίπων σπόρων ζυθοποιίας στην διαδικασία παρασκευής ανασυγκροτημένων κρισπ πατάτας
titleType: AlternativeTitle
Creators: name: Σακελλαρίου, Λεωνίδας
Publisher: name: Πανεπιστήμιο Δυτικής Αττικής
Year: 2024
Subjects: Potato crisps
Brewers' spent grain

description: Recently, there has been a great deal of interest in the utilization of materials, and in specific by-products, derived from the food industry, with the aim of improving the recycling process, reducing the environmental pollution, and benefiting industries, providing them interesting solutions and opportunities for elevating their sustainability status. The objective of this thesis, is related exactly to this theme, as a possible exploitation of by-products, originated from the brewing industry is examined. Furthermore, the most significant and abundant remaining product, after the completion of the brewing process, is the Brewers’ Spent Grain, which is considered to be rich in protein and fiber content, having the potential to play a beneficial role, by reusing it for the production process of other food products. So, in this thesis project, addition of BSG ingredients to the formula for the making process of reconstituted potato crisps was made and some valuable outcomes were pointed out. The reconstituted potato crisps, are produced with a different way from the potato chips, as potato flakes and flours of dried grains are mixed with the addition of water, emulsifier and a starch hydrolysate solution, resulting in a dough, that will be rolled into a sheet, cut into oval shape pieces and then deep fried in hot oil. Regarding the steps followed in this thesis, at first the dried-raw materials of this formula and two new ingredients derived from the Brewers’ Spent Grains (one rich in protein that was named ¨EP¨ and one rich in fiber that was named ¨EF¨) were analyzed, in order to identify their physical and chemical properties. In specific, some analyses were carried out in the lab, for the determination of their moisture and viscosity content, their water absorption index and their particle size profile. The most interesting results were those for the viscosity content and the water absorption index, as the BSG ingredients resulted in negative values for the viscosity, cause they had zero starch content due to the mashing stage, which had taken place in the brewing process, while they gave quite high values for the water absorption. The latter was justified after research on the ability of dietary fiber to absorb water. Although their values were much different from the usual raw materials, these results did not play a crucial role for the production of the reconstituted crisps, as they led to a decent final product. Then, we proceeded with some pilot scale tests in the process kitchen, in order to find out if there is practical use of the BSG ingredients into the formula of the crisps. The results were actually impressive and promising, as we could achieve a product similar to the original, with just a few differences in their properties and their sensory characteristics. The particular properties of the crisps made with the addition of BSG ingredients, after some statistical analyses that were conducted, were the crisp length and the stack height, while a difference in the sensory characteristics of the final crisps were observed too. Also, crisps made with the implementation of EP and EF ingredients, boosted the final nutrient content, with an increase in protein and fiber, but also the saturated fats were increased, which is considered a huge drawback for the nutrient status of the final crisp. However, the obtained results, do not present an obstacle for further investigation and investment to this project, as with few modifications, really profitable outcomes could be drawn.