ArticleFoods (Basel, Switzerland)2022
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- From Brewing By-Products to Next-Generation Food Ingredients: Processing, Functionality, Safety, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- Innovative Utilization of Watermelon By-Product Powders to Enhance Fresh Pasta Quality: Improving Nutritional Value and Functional Properties.Food science & nutrition · 2025Article
- Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties.Foods (Basel, Switzerland) · 2024Article
- Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta.Foods (Basel, Switzerland) · 2023Article
- Current strategies for the management of valuable compounds from hops waste for a circular economy.Food chemistry: X · 2023Review
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical-chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.
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Registered trials
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