Innovation Projects

    26/04/2013

    High-protein and higher-dietary-fiber pasta using brewer’s spent grain

    Nutritional improvement in protein and dietary fiber in pasta according to criteria of the Food and Drug Administration (FDA).

    High-protein and higher-dietary-fiber pasta using brewer’s spent grain.

    Cooperation Project description:
    The project aims to introduce brewer’s spent grain in pasta involving nutritional improvement in protein and dietary fiber and represents an improvement according to criteria of the Food and Drug Administration (FDA).

    Results:
    The main results: (1) Replacement of wheat bran by brewer’s spent grain without no technological difficulty during processing; (2) Pasta with 3% brewer’s spent grain had significantly higher scores in sensory evaluation comparing to other brewer spent’s grain concentrations samples and control( pasta made with wheat bran); (3) Industrial Scaling and launch of the new product to market.

    Co-funded project