Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta
Autor: | Bianka Rocha Saraiva, Julia Castilho Zancheta, Mariana Sversut Gibin, Fernando Antônio Anjo, Anderson Lazzari, Evandro Ribeiro Machado Filho, Francielle Sato, PaulaToshimi Matumoto-Pintro |
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Rok vydání: | 2022 |
Předmět: | |
Zdroj: | International Journal of Food Sciences and Nutrition. 73:915-926 |
ISSN: | 1465-3478 0963-7486 |
Popis: | Trub, a brewing by-product, can be used as alternative ingredient for foods nutritional enrichment after its bitter compounds extraction. Study presents the optimisation of bitter compounds extraction from trub by Box-Behnken design, and use of debittered trub (DT) as new ingredient to enrich pasta. Bitterness extraction process was evaluated at different pH levels, time and extraction steps, and physical-chemical properties of DT (obtained under optimal conditions) were evaluated. Pasta was enriched with DT (5%, 10% and 15%) and its physical-chemical and quality properties were evaluated. Protein structure and chemical composition of trub were altered after process, also modifying its technological properties. Pasta with 10% DT increased in 33.51% protein content. Interaction of DT and wheat proteins resulted in a more compact structure, and DT water absorption capacity provided pasta texture changes. DT use improved pasta nutritional and quality properties, enabling trub valorisation and its use as vegetable proteins alternative source. |
Databáze: | OpenAIRE |
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