Description of the cooperation project:
The objective of the project is to introduce beer bagasse into food paste that implies a nutritional improvement in terms of dietary fiber and that implies an improvement according to the criteria of the Food and Drug Administration (FDA).
Results obtained:
As main results: (1) The substitution of wheat bran by barley bagasse did not offer any technological difficulty for processing; (2) The formulation with 3% bagasse was significantly superior to other concentrations and significantly superior to pasta made with wheat bran; (3) Industrial scaling and launch of the new product to the market.
