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RECYCLING BREWER-S SPENT YEAST BETA-GLUCAN TO MANUFACTURE WHEAT PASTA IN OPTIMAL CONDITIONS
Abstract
Brewer-s spent yeast is a valuable by-product of the food industry that can be used for the extraction of bioactive compounds like beta-glucan. This paper aimed at establishing the optimal addition level of beta-glucan extracted from brewer spent yeast in pasta made of wheat flour with different protein content. For this purpose, dough texture, pasta nutritional composition, cooking behavior, pasta firmness and color were evaluated. The increase of beta-glucan level resulted in a proportional decrease of cooked pasta firmness, protein, and chroma, while dough hardness and stickiness, cooking loss, and carbohydrates content increased. Flour protein content had a significant (p less than 0.05) influence on dough and pasta properties, except on cooking loss. Pasta and dough made of flour with lower protein content exhibited higher values for dough hardness, stickiness, and pasta carbohydrates content, while pasta firmness, protein, fat, ash, chroma and yellow index were smaller for products made of flour with greater protein content. The optimal addition level for common wheat pasta (11% protein) was established at 1.44%, while for durum wheat pasta (14% protein) was 1.81%. These findings highlighted the opportunity to valorize brewer-s spent yeast for beta-glucan extraction and use of it in pasta production in the context of a circular economy.
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