Impact of the addition of brewer’s spent grain into a bread, cookie and pasta model on digestion and physicochemical characteristics

dc.audience.educationlevelInvestigadores/Researcherses_MX
dc.contributor.advisorRosa Millán, Julián de la
dc.contributor.authorLanzagorta García, Mauricio
dc.contributor.catalogeremijzarate, emipsanchez
dc.contributor.committeememberMorales de la Peña, Mariana
dc.contributor.departmentEscuela de Ingeniería y Cienciases_MX
dc.contributor.institutionCampus Monterreyes_MX
dc.contributor.mentorHeredia, Erick
dc.date.accepted2021-11-22
dc.date.accessioned2025-02-01T05:20:49Z
dc.date.issued2021
dc.descriptionhttps://orcid.org/0000-0002-9487-5267es_MX
dc.description.abstractThree food systems (box bread, cookies, and pasta) were prepared by partially substituting wheat flour with 5%, 15%, or 25% of Brewer’s spent grain (BSG) with and without hop. The aim was to analyze the impact of the BSG incorporation on the physicochemical and nutritional characteristics of the food systems. The dimensions for all the food systems were analyzed to determine if there were significant changes with respect to the control, also a structural analysis was made for the loaves of bread. The color was obtained for each sample and the color difference (ΔE) with respect to the control was obtained to find out if higher levels of BSG incorporation show evident differences to the human eye. Proximal analyses were carried out (moisture, protein, ash, fat, and carbohydrates) as well as the determination of the carbohydrate fraction, the phenolic compounds, and antioxidant activity for all the food systems. Thermal characteristics and crystallinity for all the food systems were determined to observe if BSG incorporation had an effect on the structural arrangement of the food systems. Additionally, the digestibility was analyzed by calculating the incremental area under the curve (AUC), hydrolysis index (HI), and predicted glycemic index (pGI) in vitro and in vivo for all the food systems. A principal component analysis (PCA) showed that the fist components were crystallinity and soluble fiber for bread and cookies, and RDS for pasta, while the second components were insoluble fiber, RS, and SDS for bread, cookies, and pasta respectively. Additionally, from a cluster analysis it could be determined that for all food systems, the principal variables that have an effect on the digestibility are the amylose content and the RDS. The obtained results could indicate that BSG incorporation may affect the structure of the food systems and therefore have a direct impact on lowering the pGI.es_MX
dc.description.degreeMaestro en Ciencias con Especialidad en Biotecnologíaes_MX
dc.format.mediumTextoes_MX
dc.identificator6||31||3103es_MX
dc.identifier.citationLanzagorta García, M. (2021). Impact of the addition of brewer’s spent grain into a bread, cookie and pasta model on digestion and physicochemical characteristics [Tesis de maestría]. Instituto Tecnológico y de Estudios Superiores de Monterrey. Recuperado de: https://hdl.handle.net/11285/703134
dc.identifier.orcidhttps://orcid.org/0000-0001-7560-8406es_MX
dc.identifier.urihttps://hdl.handle.net/11285/703134
dc.language.isoenges_MX
dc.publisherInstituto Tecnológico y de Estudios Superiores de Monterreyes_MX
dc.relation.isFormatOfdraftes_MX
dc.rightsopenAccesses_MX
dc.rights.urihttp://creativecommons.org/about/cc0/es_MX
dc.subject.classificationCIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA::CIENCIAS AGRARIAS::AGRONOMÍAes_MX
dc.subject.keywordBrewer’s spent graines_MX
dc.subject.keywordFood systemses_MX
dc.subject.keywordHopes_MX
dc.subject.keywordDigestibilityes_MX
dc.subject.keywordPredicted glycemic indexes_MX
dc.subject.keywordCrystallinityes_MX
dc.subject.lcshSciencees_MX
dc.titleImpact of the addition of brewer’s spent grain into a bread, cookie and pasta model on digestion and physicochemical characteristicses_MX
dc.typeTesis de Maestría / master Thesises_MX

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