Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter

Lalić, Anita; Karlović, Andrea; Pleadin, Jelka; Marić, Marina

doi:10.15255/KUI.2024.060

Kemija u industriji : Časopis kemičara i kemijskih inženjera Hrvatske, Vol. 74 No. 9-10, 2025.

Izvorni znanstveni članak

https://doi.org/10.15255/KUI.2024.060

Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter

Anita Lalić orcid.org/0000-0002-3318-2539 ; Sveučilište u Mostaru, Agronomski i prehrambeno-tehnološki fakultet, Biskupa Čule bb, 80 000 Mostar, Bosna i Hercegovina *
Andrea Karlović ; Sveučilište u Mostaru, Agronomski i prehrambeno-tehnološki fakultet, Biskupa Čule bb, 80 000 Mostar, Bosna i Hercegovina
Jelka Pleadin orcid.org/0000-0002-0768-0462 ; Hrvatski Veterinarski Institut, Savska cesta 143, 10 000, Zagreb, Hrvatska
Marina Marić orcid.org/0009-0005-8979-0057 ; Herkon d. o. o. Mostar, Biskupa Čule bb, 80 000 Mostar, Bosna i Hercegovina

* Dopisni autor.

Puni tekst: engleski pdf 321 Kb

str. 365-372

preuzimanja: 241

citiraj

APA 6th Edition

Lalić, A., Karlović, A., Pleadin, J. i Marić, M. (2025). Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter. Kemija u industriji, 74 (9-10), 365-372. https://doi.org/10.15255/KUI.2024.060

MLA 8th Edition

Lalić, Anita, et al. "Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter." Kemija u industriji, vol. 74, br. 9-10, 2025, str. 365-372. https://doi.org/10.15255/KUI.2024.060. Citirano 01.06.2026.

Chicago 17th Edition

Lalić, Anita, Andrea Karlović, Jelka Pleadin i Marina Marić. "Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter." Kemija u industriji 74, br. 9-10 (2025): 365-372. https://doi.org/10.15255/KUI.2024.060

Harvard

Lalić, A., et al. (2025). 'Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter', Kemija u industriji, 74(9-10), str. 365-372. https://doi.org/10.15255/KUI.2024.060

Vancouver

Lalić A, Karlović A, Pleadin J, Marić M. Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter. Kemija u industriji [Internet]. 2025 [pristupljeno 01.06.2026.];74(9-10):365-372. https://doi.org/10.15255/KUI.2024.060

IEEE

A. Lalić, A. Karlović, J. Pleadin i M. Marić, "Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter", Kemija u industriji, vol.74, br. 9-10, str. 365-372, 2025. [Online]. https://doi.org/10.15255/KUI.2024.060

Sažetak

This study aimed to evaluate the physicochemical properties and nutritional composition of traditional Ćupter prepared solely with semolina (i.e., the control sample) and compare it to Ćupter samples prepared with varying proportions of brewers’ spent grain (BSG) as a replacement for semolina. The physicochemical and nutritional parameters analysed included pH value, water activity, water content, ash content, fat content, protein content, carbohydrate content, total sugar content, crude fibre content, salt content, and energy value. Six samples were prepared, of which two were traditionally prepared Ćupter samples (control samples) made with white or red must and semolina. The remaining four samples were prepared with white or red must, different ratios of BSG, and semolina. The results showed that the modified Ćupter had improved nutritional value, with a statistically increased (p < 0.05) protein and crude fibre content. Samples 5 and 6, containing 125.5 g of BSG had higher protein and crude fibre content compared to samples 3 and 4, which contained 25.5 g of BSG, and especially in comparison to the traditional samples 1 and 2, which contained no BSG.