Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta.

ABSTRACT: Brewers' spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as "high fiber" and "source of protein" according to the European Community Regulation No. 1924/2006. Compared to native BSG, the use of bioprocessed BSG led to higher protein digestibility and quality indices (essential amino acid index, biological value, protein efficiency ratio, nutritional index), as well as lower predicted glycemic index. Bioprocessing also improved the technological properties of fortified pasta. Indeed, brightfield and confocal laser scanning microscopy revealed the formation of a more homogeneous protein netw

SUBMITTER: Schettino R 

PROVIDER: S-EPMC8151577 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature