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Brewing spent grains are considered as a dietary fiber source in the making of many food products. In this study, brewing spent grains from malt and rice adjunct were dried, sieved and mixed with wheat flour in the making of high fiber biscuit. The impacts of particle size of brewing spent grains to the proximate composition, the physical properties and the sensory score of the obtained biscuit were investigated. When the pore size of the brewing spent grains sieve was reduced from 0.60 to 0.21 mm, the protein content of the biscuit sample was enhanced, the total fiber content was decreased while the lipid, ash and phenolic content was similar to that of the control sample. Reduction in particle size of brewing spent grains also led to increased thickness and sensory score of the product; however, the biscuit hardness remained constant. With the recovery yield of 85.6%, the brewing spent grains passed through 0.40 mm sieve were an appropriate dietary fiber source for partial replacement of wheat flour in the high fiber biscuit production.

food research

Addition of brewing spent grains from malt and rice adjunct to the formulation of high fiber biscuit: effects of particle size of brewing spent grains on the product quality