ArticleFoods (Basel, Switzerland)2021
Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed.
- The Role of Malting and Brewer's Spent Grain in Sustainable Cereal Utilization.Foods (Basel, Switzerland) · 2026Review
- Development and Characterisation of Pasta Enriched with Carrot Powder.Foods (Basel, Switzerland) · 2026Article
- The Silent Revolution of Brewer's Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy-A Review.Foods (Basel, Switzerland) · 2025Review
- Technological Development in Wholegrain Food Processing.Foods (Basel, Switzerland) · 2025Review
- Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles.Foods (Basel, Switzerland) · 2025Article
- Promotion of Pregnant Merino Ewes' Welfare with the Introduction of a Drought- and High-Temperature-Resistant Cereal into Their Diet: Analysis of Tritordeum Meadow.Animals : an open access journal from MDPI · 2023Article
- Brewers' Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges.Journal of agricultural and food chemistry · 2023Review
- Ancient Wheats-A Nutritional and Sensory Analysis Review.Foods (Basel, Switzerland) · 2023Review
- Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.Foods (Basel, Switzerland) · 2023Article
- Extraction, Composition, Functionality, and Utilization of Brewer's Spent Grain Protein in Food Formulations.Foods (Basel, Switzerland) · 2023Review
- Spent Grain: A Functional Ingredient for Food Applications.Foods (Basel, Switzerland) · 2023Review
- Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour.Foods (Basel, Switzerland) · 2022Article
- Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product.Foods (Basel, Switzerland) · 2022Article
- Special Issue: Innovative Pasta with High Nutritional and Health Potential.Foods (Basel, Switzerland) · 2022Article
- Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta.Foods (Basel, Switzerland) · 2022Article
- Tritordeum: Creating a New Crop Species-The Successful Use of Plant Genetic Resources.Plants (Basel, Switzerland) · 2021Review
- Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta.Antioxidants (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Brewers' spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed-proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)-except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower total organic matter compared to semolina pasta. Results from the sensorial judgment fell in the good quality ranges for durum wheat pasta; the incorporation of 10% of einkorn BSG resulted in the best compromise in terms of technological, nutritional and sensorial aspects of enriched pasta.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.