Browse

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 pa...