Rejuvenated brewer's spent grain: the impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta
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Published Version
Date
2021-03
Authors
Sahin, Aylin W.
Hardiman, Kate
Atzler, Jonas J.
Vogelsang-O'Dwyer, Martin
Valdeperez, Daniel
Münch, Steffen
Cattaneo, Giacomo
O'Riordan, Patrick
Arendt, Elke K.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
Abstract
Brewer's Spent Grain (BSG), rich in fibre and protein is mostly used for animal feed but has great potential to be used as an ingredient for cereal based products. Originated from BSG, the two ingredients EverVita Fibra (EVF) high in fibre; and EverVita Pro (EVP) high in protein, were used to produce fibre-enriched pasta and compared to semolina, wholemeal flour and a commercial fibre-rich pasta. Analysis of gluten network development and pasting properties revealed the formation of a stronger network by the incorporation of EVP resulting in a compact pasta structure which led to a higher pasta firmness and tensile strength and a decrease in predicted glycaemic index compared to the controls. EVF resulted in an inferior product compared to EVP but was comparable to the semolina control. Hence, EVF and EVP have the potential to increase nutritional value of pasta while maintaining or even improving pasta quality and encouraging the recycling of by-streams for food production.
Description
Keywords
BSG , Plant protein , Fibre fortification , Glycaemic index , Bread dough quality , Gluten network , Nutritional value
Citation
Sahin, A.W., Hardiman, K., Atzler, J.J., Vogelsang-O’Dwyer, M., Valdeperez, D., Münch, S., Cattaneo, G., O’Riordan, P. and Arendt, E.K. (2021) ‘Rejuvenated Brewer’s Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta’, Innovative Food Science & Emerging Technologies, 68, 102633 (11pp). doi: 10.1016/j.ifset.2021.102633