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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dc.contributor.authorSahin, Aylin W.
dc.contributor.authorHardiman, Kate
dc.contributor.authorAtzler, Jonas J.
dc.contributor.authorVogelsang-O'Dwyer, Martin
dc.contributor.authorValdeperez, Daniel
dc.contributor.authorMünch, Steffen
dc.contributor.authorCattaneo, Giacomo
dc.contributor.authorO'Riordan, Patrick
dc.contributor.authorArendt, Elke K.
dc.date.accessioned2023-02-10T15:20:34Z
dc.date.available2023-02-10T15:20:34Z
dc.date.issued2021-03
dc.date.updated2022-03-07T12:05:44Z
dc.description.abstractBrewer'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.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid102633en
dc.identifier.citationSahin, 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.2021.102633en
dc.identifier.doi10.1016/j.ifset.2021.102633en
dc.identifier.endpage11en
dc.identifier.issn1466-8564
dc.identifier.journaltitleJournal Innovative Food Science & Emerging Technologiesen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/14206
dc.identifier.volume68en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectBSGen
dc.subjectPlant proteinen
dc.subjectFibre fortificationen
dc.subjectGlycaemic indexen
dc.subjectBread dough qualityen
dc.subjectGluten networken
dc.subjectNutritional valueen
dc.titleRejuvenated brewer's spent grain: the impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pastaen
dc.typeArticle (peer-reviewed)en
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