Spent brewer’s yeast extracts as a new component of functional food
B. Podpora, F. Świderski, A. Sadowska, R. Rakowska, G. Wasiak-Zyshttps://doi.org/10.17221/419/2015-CJFSCitation:Podpora B., Świderski F., Sadowska A., Rakowska R., Wasiak-Zys G. (2016): Spent brewer’s yeast extracts as a new component of functional food. Czech J. Food Sci., 34: 554-563.
The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated. The chemical composition, amino acid analysis, determination of protein molecular weights, antioxidant properties, and sensory evaluation were carried out for two yeast extracts. It was found that the tested extracts are characterised by high essential amino acid content, exceeding the levels of reference protein developed by the FAO/WHO, and high antioxidant activity. Sensory characteristics of tested extracts may favourably influence the quality of the proposed functional foods and dietary supplements. The obtained results indicate that the tested extracts can be utilised as a source of free amino acids and peptides in the design of functional foods and dietary supplements.Keywords:
brewing by-products; flavour enhancers; natural food additivesReferences:
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