Quality Characteristics of Spelt Pasta Enriched with Spent Grain

Abstract

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.