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

被引：38

作者：

Sahin, Aylin W. ^{[1
]}

Hardiman, Kate ^{[1
]}

Atzler, Jonas Joachim ^{[1
]}

Vogelsang-O'Dwyer, Martin ^{[1
]}

Valdeperez, Daniel ^{[2
,3
]}

Munch, Steffen ^{[2
,3
]}

Cattaneo, Giacomo ^{[2
]}

O'Riordan, Patrick ^{[3
]}

Arendt, Elke K. ^{[1
,4
]}

机构：

[1] Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland

[2] EverGrain LLC, One Busch Pl, St Louis, MO 63118 USA

[3] Anheuser Busch InBev Nv Sa, Global Innovat & Technol Ctr, B-3000 Leuven, Belgium

[4] Univ Coll Cork, APC Microbiome Inst, Cork, Ireland

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2021年 / 68卷 / 68期

关键词：

STRUCTURAL-PROPERTIES; COOKING QUALITY; WHEAT BREAD; PROTEIN; SPAGHETTI; FOOD; FRACTIONATION; STARCH;

D O I：

10.1016/j.ifset.2021.102633

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：11

共 45 条

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