Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta

• Published in: Innovative food science & emerging technologies Vol. 68; p. 102633
• Main Authors: Sahin, Aylin W., Hardiman, Kate, Atzler, Jonas Joachim, Vogelsang-O'Dwyer, Martin, Valdeperez, Daniel, Münch, Steffen, Cattaneo, Giacomo, O'Riordan, Patrick, Arendt, Elke K.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2021
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2021.102633

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. •Rejuvenation of Brewer's Spent Grain•High in fibre pasta with improved techno-functional properties•Pasta with increased nutritional value and lower predicted glycaemic index