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2. Effects of Dietary Fiber Extracts from Brewer's Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven

Author

Lim Yun Bin, Min-Sung Choi, Ji Hun Choi, Cheon Jei Kim, Ko Eun Hwang, Soo-Yeon Lee, Dong Heon Song, Hack-Youn Kim, Yun Sang Choi, and Hyun-Wook Kim

Subjects
Chemistry, Significant difference, Extraction (chemistry), Animal Science and Zoology, Dietary fiber, Fiber, Food science, Decreased ph, Quality characteristics, Protein solubility, Food Science
Abstract

Brewer’s spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer’s spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p

Published
2013
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