摘要 : Effects of incorporating milled (610 mum) brewery spent grain (BSG) into cookie formulations (0-15%) was investigated on the nutritional and functional properties of the cookies. Other cookie ingredients included wheat flour, salt... 展开 Effects of incorporating milled (610 mum) brewery spent grain (BSG) into cookie formulations (0-15%) was investigated on the nutritional and functional properties of the cookies. Other cookie ingredients included wheat flour, salt, sodium carbonate, water, low fat milk and additives. Sensory scores were highest for cookies containing 3% BSG and were still acceptable for cookies containing 6% BSG, but decreased significantly at higher concn. Spread ratio increased significantly with increases in BSG contents, and cookie colour changed from yellow (control) to dark yellow (3% BSG) to brown (6% BSG) and dark brown (9-15% BSG). Addition of BSG increased the Fe content of the cookies. Overall, best results were achieved by adding 3-6% BSG to the cookies. 收起