Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

Brewers’ spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with <i>Lactiplantibacillus plantarum</i> PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as “high fiber” and...

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Bibliographic Details
Main Authors: Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Antioxidants
Subjects:
Brewers’ spent grain
lactic acid bacteria
enzymes
pasta
antioxidant activity
fiber
Online Access:https://www.mdpi.com/2076-3921/10/5/742

Internet

https://www.mdpi.com/2076-3921/10/5/742

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