Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta

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dc.contributor.authorNeylon, Emma
dc.contributor.authorArendt, Elke K.
dc.contributor.authorZannini, Emanuele
dc.contributor.authorSahin, Aylin W.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2021-12-06T15:16:00Z
dc.date.available2021-12-06T15:16:00Z
dc.date.issued2021-10-26
dc.date.updated2021-12-06T15:07:15Z
dc.description.abstractUpcycling 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.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid100225en
dc.identifier.articleid100225
dc.identifier.citationNeylon, 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.2021.100225en
dc.identifier.doi10.1016/j.foostr.2021.100225en
dc.identifier.endpage11en
dc.identifier.issn2213-3291
dc.identifier.journaltitleFood Structure-Netherlandsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/12320
dc.identifier.volume30en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/818368/EU/Microbiome Applications for Sustainable food systems through Technologies and EnteRprise/MASTERen
dc.relation.urihttps://doi.org/10.1016/j.foostr.2021.100225
dc.rights© 2022. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectBrewing by-productsen
dc.subjectFibreen
dc.subjectSpray-dried brewers spent grainen
dc.subjectSustainabilityen
dc.subjectValorisationen
dc.titleFundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pastaen
dc.typeArticle (peer-reviewed)en
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