Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Abstract

Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.

By-Product Valorization as a Means for the Brewing Industry to Move toward a Circular Bioeconomy

“…In order to achieve successful applications, some adaptation processes may be needed for some brewing by-products, such as hot trub or BSH, whose bitter characteristics may be restrictive for food products. Hence, debittered trub substituted up to 10% (w:w) durum wheat semolina without significant change in organoleptic quality, with fortified protein and a lower glucose content in the final product [144].…”

Current strategies for the management of valuable compounds from hops waste for a circular economy

“…The protein isolate was rich in phenolic compounds with antioxidant activity and could be used in functional food development ( Saraiva et al, 2021 ). Lomuscio et al, 2022 fortified durum wheat fresh pasta with 5–15 g HT/100 g pasta, obtaining a high fiber and protein-enriched product that showed a lower glucose release. Pasta samples with 10% HT extract had the best overall acceptability ( Lomuscio et al, 2022 ).…”

“… Lomuscio et al, 2022 fortified durum wheat fresh pasta with 5–15 g HT/100 g pasta, obtaining a high fiber and protein-enriched product that showed a lower glucose release. Pasta samples with 10% HT extract had the best overall acceptability ( Lomuscio et al, 2022 ).…”

Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

“…It has also been proposed that sensory attributes, such as aroma, appearance, and shelf life, can be improved by the addition of additional ingredients. Recently, the use of various additives, such as fish powder [16]; food industry by-products, such as olive pomace [17]; fermented black chickpea flour [18]; brewing by-products, such as trub [19]; and many more have been explored to fortify pasta, with the primary objective of improving not only the nutritional profile but also the textural and cooking qualities.…”