# Brewer's Spent Grains: Possibilities of Vaporization, a Review
## 3 Possible Uses of BSG
### BSG in Food  
Ingestion of BSG benefits human health, in such ways as: it accelerates intestinal transit and alleviates both diarrhea and constipation, decreases the incidence of gallstones, and reduces cholesterol and postprandial glucose level, all due to the protein-rich content in glutamine, non-cellulosic polysaccharides, and soluble dietary fibers [12]. BSG can be added to food to increase fiber and protein contents [29]. Due to biologically active compounds with physiological roles in the body, food fortified with BSG is considered functional food that offers health benefits and is used as an adjunct in a balanced diet [11].  
The addition of functional ingredients to the bakery has been in the sights of scientists due to its ability to reduce the risk of chronic diseases beyond basic nutritional function [20]. A percentage of up to a maximum of 15% BSG can be used, as more would negatively influence sensory properties. Bread obtained from wheat flour and treated with four enzymes in which BSG (0-30%) was added had a higher shelf life as well as improved texture and volume, according to [PERSON] et al. (2013) [11]. In the study on the rheological properties of the dough supplemented with BSG by [PERSON] et al. (2013), it was concluded that it negatively influences the texture and decreases the volume of the dough; the structure becomes dense and is negatively influenced by both the extensional biaxial viscosity and the uniaxial extensibility [30]. With the increase of the amount of BSG addition, dough strength, peak viscosity, final viscosity, and setback decrease.  
When ready-to-eat snacks rich in fiber are desired, BSG [31] can be used in products with a double fiber content compared to the control samples. Studies have revealed that 10% BSG leads to baked snacks with high crispiness index (Ci), low crispiness work (Wc), and a large number of peaks during texture analysis, which means it does not adversely affect the product. BSG has a characteristic smell that contributes to the flavor of the products, but after the test acceptance, it follows that 10% BSG offers the possibility of incorporating this product into ripe snacks [32].  
BSG can be added to frankfurters sausages to obtain low-fat products [11]. A maximum of 15% BSG can be added to sausages. In the case of extrusion cooking (reactive extrusion), percentages greater than 10% BSG change volume, color, texture, and structure of the products. It results in darker products with low volume, low hardness, and denser structure [8; 11]. The addition of BSG to fruit juices and smoothies has a beneficial effect on increasing phenolic content and antioxidant activity [8].  
In the study conducted by [PERSON] et al. (2016) fish burgers prepared with various bioactive powders of BSG were obtained [33]. Polyphenols and flavonoids were extracted by supercritical CO\({}_{2}\) at 40 \({}^{\circ}\)C and 35 MPa. The extract was microencapsulated and dried by drying spray to prevent it from tasting unpleasant or bitter but also to protect it from the high temperatures during cooking. The 5% BSG powder (spray drying powders) gave the best ratio between the chemical properties of active powders and the sensory evaluation of samples. In this respect, antioxidant properties were also compared; the samples containing BSG had a 30% higher amount of polyphenols and 50% more flavonoids than the control sample. Attempts were made to replace feed with BSG for finishing steers fed and as a source of polyphenols, but it had no particular effects on the validity of meat [34].  
BSG strengthens foods such as pasta, infant formula, meat, and meat products [14]. [PERSON] and [PERSON] (2017) enriched fresh pasta with eggs with BSG in a quantity of 6.2 g/100 g, obtaining fiber-rich products, even if the BSG percentage was low [35]. BSG was successfully used to obtaina fermented beverage rich in phenolic compounds, the beverage that has a shelf life regarding the bioactive components for 15 days [36].