Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta
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Accepted version
Date
2021-10-26
Authors
Neylon, Emma
Arendt, Elke K.
Zannini, Emanuele
Sahin, Aylin W.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
Abstract
Upcycling and repurposing of side streams from food processing have become a necessity to merge our world into a more sustainable future. Brewers spent grain (BSG) is a highly abundant and nutrient rich by-product of the brewing industry. The aim of this study was to investigate the effect of fermentation on BSG (FBSG) while also examining the effects of including fibre rich BSG and FBSG ingredients on techno-functional and nutritional properties of semolina-based pasta. The gluten network formation, starch gelatinisation, texture, cooking loss, optimal cooking time, in vitro starch digestibility and ultrastructure of the pasta was investigated. BSG and FBSG inclusion weakened gluten network properties versus the semolina control but was more favourable than the wholemeal control. Addition of BSG and FBSG produced pasta with a greater nutritional profile, having a higher fibre content and lower predicted glycaemic index compared to semolina pasta. BSG and FBSG addition enhanced tensile strength and pasta firmness versus wholemeal pasta. An increased reduction in the predicted glycaemic index was noted with FBSG inclusion at the higher level of addition compared to BSG, suggesting fermentation of BSG may further enhance nutritional properties of the BSG ingredient.
Description
Keywords
Brewing by-products , Fibre , Spray-dried brewers spent grain , Sustainability , Valorisation
Citation
Neylon, E., Arendt, E.K., Zannini, E. and Sahin, A.W. (2021) ‘Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta’, Food Structure, 30, 100225 (11 pp). https://doi.org/10.1016/j.foostr.2021.100225