Quality Characteristics of Spelt Pasta Enriched with Spent Grain
Agri-industrial by-products are valuable resources that can become ingredients for obtaining value-added products, thus supporting the circular economy. Spent grain is the primary by-product from the beer and whisky industry, is rich in fiber and protein, and can be successfully incorporated into pa...
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MDPI AG
2021-09-01
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Online Access: | https://www.mdpi.com/2073-4395/11/9/1824 |
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doaj-6603321d4f3f4cde8fb76e1eac32465d2021-09-25T23:34:40ZengMDPI AGAgronomy2073-43952021-09-01111824182410.3390/agronomy11091824Quality Characteristics of Spelt Pasta Enriched with Spent GrainAncuța Chetrariu0Adriana Dabija1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaAgri-industrial by-products are valuable resources that can become ingredients for obtaining value-added products, thus supporting the circular economy. Spent grain is the primary by-product from the beer and whisky industry, is rich in fiber and protein, and can be successfully incorporated into pasta production. After dough properties were assessed, the resulting pasta was evaluated for chemical composition, phenolics content, as well as antioxidant activity. The cooked pasta quality was similarly evaluated on its physical properties, hardness, color profile of dry and hydrated pasta, and its sensory characteristics, as well as on the microstructure of the final products. Non-traditional ingredients such as spent grain and spelt flour influence the rheological properties of the dough and sensory acceptability and quality of the final cooked product. Spelt flour with the addition of spent grain can be used to obtain dry pasta of acceptable quality, with a high fiber content and biologically active compound, such as phenolic compounds. Using appropriate technologies, but also balanced recipes can incorporate suitable amounts of spent grain in pasta, resulting in final products characterized by desired dietary-nutritional values, as well as optimal sensory properties.https://www.mdpi.com/2073-4395/11/9/1824spent grainvalorizationspelt flourpastafunctional food |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ancuța Chetrariu Adriana Dabija |
spellingShingle |
Ancuța Chetrariu Adriana Dabija Quality Characteristics of Spelt Pasta Enriched with Spent Grain Agronomy spent grain valorization spelt flour pasta functional food |
author_facet |
Ancuța Chetrariu Adriana Dabija |
author_sort |
Ancuța Chetrariu |
title |
Quality Characteristics of Spelt Pasta Enriched with Spent Grain |
title_short |
Quality Characteristics of Spelt Pasta Enriched with Spent Grain |
title_full |
Quality Characteristics of Spelt Pasta Enriched with Spent Grain |
title_fullStr |
Quality Characteristics of Spelt Pasta Enriched with Spent Grain |
title_full_unstemmed |
Quality Characteristics of Spelt Pasta Enriched with Spent Grain |
title_sort |
quality characteristics of spelt pasta enriched with spent grain |
publisher |
MDPI AG |
series |
Agronomy |
issn |
2073-4395 |
publishDate |
2021-09-01 |
description |
Agri-industrial by-products are valuable resources that can become ingredients for obtaining value-added products, thus supporting the circular economy. Spent grain is the primary by-product from the beer and whisky industry, is rich in fiber and protein, and can be successfully incorporated into pasta production. After dough properties were assessed, the resulting pasta was evaluated for chemical composition, phenolics content, as well as antioxidant activity. The cooked pasta quality was similarly evaluated on its physical properties, hardness, color profile of dry and hydrated pasta, and its sensory characteristics, as well as on the microstructure of the final products. Non-traditional ingredients such as spent grain and spelt flour influence the rheological properties of the dough and sensory acceptability and quality of the final cooked product. Spelt flour with the addition of spent grain can be used to obtain dry pasta of acceptable quality, with a high fiber content and biologically active compound, such as phenolic compounds. Using appropriate technologies, but also balanced recipes can incorporate suitable amounts of spent grain in pasta, resulting in final products characterized by desired dietary-nutritional values, as well as optimal sensory properties. |
topic |
spent grain valorization spelt flour pasta functional food |
url |
https://www.mdpi.com/2073-4395/11/9/1824 |
work_keys_str_mv |
AT ancutachetrariu qualitycharacteristicsofspeltpastaenrichedwithspentgrain AT adrianadabija qualitycharacteristicsofspeltpastaenrichedwithspentgrain |
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