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标题：Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta
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作者：Francesca Cuomo ; Maria Carmela Trivisonno ; Silvio Iacovino 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：5
DOI：10.3390/foods11050642
语种：English
出版社：MDPI Publishing
摘要：Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer’s spent grains were included in the design of innovative dry pasta. Two brewer’s spent grains derivative ingredients, one enriched in proteins and the other in fibre were blended with semolina. Based on the rheological evaluation, the optimal amount of the two ingredients for producing pasta was determined. In particular, pasta responding to the claims “ High Protein” and “ High Fibre” was realized using the formulation enriched with 15% of protein-rich ingredient and the claim “ High Fibre” and “ Source of proteins” using the formulation enriched with 10% of fibre-rich ingredient. The final products were compared to 100% semolina and 100% wholegrain semolina pasta for composition, color, texture, and cooking quality, revealing excellent quality characteristics. The newly formulated pasta represents a successful match of technological aptitude, nutritional/sensorial quality, and sustainability.
关键词：enbrewer’s spent grainsby-productsdry pastahigh-proteinhigh-fibre