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Dry pasta microstructure: (A) Control sample, (B) P1 with 5% spent grain addition, (C) P2 with 10% spent grain addition, (D) P3 with 15% spent grain addition, (E) P4 with 20% spent grain addition.
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Agri-industrial by-products are valuable resources that can become ingredients for obtaining value-added products, thus supporting the circular economy. Spent grain is the primary by-product from the beer and whisky industry, is rich in fiber and protein, and can be successfully incorporated into pasta production. After dough properties were assess...
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... microstructure of pasta with the addition of 5-20% spent grain and the control sample is presented in Figure 5, where the axis x, y and z represent the length, height and width. ...
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... Control sample B. P1 5% spent grain C. P2 10% spent grain D. P3 15% spent grain E. P4 20% spent grain As can be observed from Figure 5, the incorporation of spent grain in spelt flour pasta led a smooth surface without holes and cracks. Samples P1 and P2 show the most holes, without a significant difference between them (Figure 5), while the P3 sample is the finest and with the lowest roughness (Table 9). ...
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... Control sample B. P1 5% spent grain C. P2 10% spent grain D. P3 15% spent grain E. P4 20% spent grain As can be observed from Figure 5, the incorporation of spent grain in spelt flour pasta led a smooth surface without holes and cracks. Samples P1 and P2 show the most holes, without a significant difference between them (Figure 5), while the P3 sample is the finest and with the lowest roughness (Table 9). The roughness of the pasta is important because they make the pasta more suitable to retain the sauce. ...
Citations
... Its use is currently widespread, among other things because spelt contains less gluten than some other cereals (Frakolaki et al., 2018). So good nutritional quality recommends the spelt grain in food industry (specifically in bakery, pasta and confectioners' production, or beverage industry), (Chetrariu, Dabija, 2021), or as a animal feed (especially in growing horses), (Fayt et al., 2008), while straw and husks could be used for animal bedding in stables (Riedel et al., 2023). ...
This research focuses on assessing the general profitability of organically produced spelt. Spelt is an ancient grain that has experienced a resurgence in Serbia in the late seventies of the previous century, due to its exceptional nutritional value and high compatibility with organic farming. Field experiments were conducted in northern Serbia over four years, applying further financial analysis. The main goal of the research is to identify and quantify the costs, benefits, and general profitability of organic production of spelt in the climatic conditions of Serbia. Results indicate that organically produced spelt is economically profitable, primarily due to its significantly higher market price compared to conventionally produced spelt. Given climate change concerns, promoting the cultivation of climateresilient crops, like spelt, becomes crucial. Organic spelt cultivation could play a significant role in adapting crops to climate change, emphasizing the need for activities that mitigate negative environmental impacts.
... Extraction and determination of total phenolic content (TPC) were performed according to the methods described in [22,27], on pasta products, with some modifications. All pasta samples were first milled to a thin powder using a grinder (Myria 4053RD) in order to obtain a better extraction of polyphenolic compounds. ...
... Pasta antioxidant activity was assessed by reading the absorbance of the solutions at 517 nm wavelength using a UV-VIS-NIR spectrophotometer, as in the method described by Chetrariu [27], as follows: 2 mL of the extract described above was mixed with 2 mL of 2,2-Diphenyl-1-picrylhydrazy solution (DPPH) 0.1 mM into a tube. The solution was agitated for 2 min and left in the dark at room temperature for 30 min. ...
... In addition, this sample presented the lowest adhesiveness value. Similar data have also been reported by Chetariu and Dabija when spent grains were incorporated into a dough recipe [27]. Table 4 shows the pasta textural characteristics with different levels of HSM incorporated into the pasta recipe. ...
Existing food trends and modern consumers’ nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product, is widely consumed worldwide due to its nutritional value, long shelf life, easy preparation, versatility of uses and also relatively low cost, which has made this product popular over time. Five formulations of rigatoni-shaped pasta obtained by partial replacement of wheat grain flour with 5%, 10%, 15% and 20% hemp seed meal (HSM) were studied regarding the technological, physicochemical, textural, antioxidant and sensory properties of the pasta samples. The substitution of wheat flour with hemp seed meal (HSM) led to a slight increase in the cooking loss (CL) and optimal cooking time (OCT) compared to the control sample, while the water absorption (WA) and swelling index (SI) decreased during evaluation. The experimental results also showed a decrease in luminosity and fracturability, with an increased firmness of pasta dough. Moreover, the developed pasta showed a significant improvement in antioxidant capacity in terms of total phenolic content (TPC) and antioxidant activity (DPPH). The pasta samples with 15% and 20% HSM substitutes experienced a browning process due to the Maillard reactions during drying, as well as a color loss during cooking; however, the color changes did not affect the acceptability of the product. The partial replacement of wheat flour with hemp seed protein highlighted the possibility of developing a new innovative type of pasta that claims a functional benefit and presents an improved nutritional value, mainly due to the partial protein intake, as well as certain benefits for a human diet.
... Several researchers have investigated the partial replacement of flour with ingredients from agro-industrial by-products to make pasta [80][81][82][83][84]. The increasing worldwide consumption of pasta is due to its high digestibility, slow carbohydrate release, relatively low glycemic index compared with bread, pizza or other cereal products, high shelf life, versatility and ease of cooking [56]. Foods that promote health by incorporating ingredients of plant or animal origin during manufacturing are considered nutritional products with added value [85]. ...
... Good quality pasta has SI values of approximately 1.8 [90]. These data are in agreement with those of the study by Chetrariu and Dabija [56]. ...
Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber content and is susceptible to microbial contamination; thus, a suitable, cost-effective, and environmentally friendly valorization method of processing it is required. This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. The circular economy is built on waste reduction and the reuse of by-products, which find opportunities in the regeneration and recycling of waste materials and energy that become inputs in other processes and food products. Waste disposal in the food industry has become a major issue in recent years when attempting to maintain hygiene standards and avoid soil, air and water contamination. Fortifying food products with spent grain follows the precepts of the circular bio-economy and industrial symbiosis of strengthening sustainable development. The purpose of this review is to update information on the addition of spent grain to various foods and the influence of spent grain on these foods.
... A Perten TVT-6700 device (Perten Instruments, Stockholm, Sweden) equipped with an aluminum break rig set adjusted to 50 mm width was used. The test speed was 2 mm/s and the trigger force 0.0005 N [23]. Instrument settings were pulled to break mode: test speed 2 mm/s [24,25]. ...
... A volume of 0.2 mL of the extract was mixed with 2 mL of 1:10 Folin-Ciocalteau reagent and 1.8 mL of 7.5% (w/v) sodium carbonate in a container. The mixture was left for 30 min at room temperature in the dark [23]. The total polyphenol content was determined at 750 nm using a UV-VIS-NIR spectrophotometer (Shimadzu Corporation, Kyoto, Japan). ...
... The protein and fibre contents of spent grain affected all those parameters. In comparison, Iuga, 2020 [32] and Chetrariu and Dabija, 2021 [23] obtained the same tendency in their study. The batter control sample density was higher (105.26% ...
This study aimed at determining the quality parameters of the wafer formulatedwith the addition of grain spent (SG), resulting from the obtainmentof whisky. In this sense, wafers were formulated from chickpea flour, spent grain, wild garlic paste, golden flaxseed, and hemp seeds. These food products were analyzed in terms of texture, density, and pH of the batter, but also of the final product for proximate analysis, baking loss, texture, water activity, color, antioxidant capacity, water holding capacity and oil holding capacity, microstructure, and sensorial analysis. The addition of spent grain in the wafer formulation led to products with a high acceptability, the texture of the batter underwent changes due to the addition of spent grain, all parameters increased, and only adhesiveness decreased. The density and pH of the samples with SG decreased. The fracturability of the products with SG decreased with the addition of SG compared to the control sample, and the color becomes darker, influenced by the specific color of the SG. With the addition of spent grain, it increases the fiber and protein content, the antioxidant capacity, but also the baking loss due to the fibers contained in it. The microstructure of samples with the addition of SG shows a heterogeneous distribution of pores on the cross section of the samples, with larger pores in the center of the wafer samples.
... Another texture parameter determined was the fracturability, which is known to be the force recorded at the breakage of the sample [52]. By soaking potatoes in cold or hot water prior to frying, no statistical difference in the fracturability of French fries samples compared with the untreated samples was recorded, this parameter slightly increasing for both pre-treatment with water. ...
The aim of this study was to investigate the influence of some pre-treatment applications toward acrylamide mitigation in potatoes fried in domestic conditions modeled after those found in Romania, by using a pan and a fryer. Before being fried in a pan, potato strips were treated in one of the following ways: soaked in cold water for 15, 60, and 120 min (a); soaked in hot water at different combinations of temperatures and durations (60, 70, 80 °C for 5, 10, 15 min) (b); soaked in a NaCl solution (c), and; in a citric acid solution (d) both solutions of 0.05% and 1% concentration for 30 min. For potatoes fried in a fryer, the (a) pre-treatment and soaking in water at 80 °C for 5, 10, and 15 min were applied. Untreated samples were used as a control. French fries were analyzed in terms of moisture and acrylamide content, color, and texture parameters. The pre-treatments applied reduced the acrylamide content in French fries by 4–97% when fried in the pan and by 25–47% when fried in the fryer. Acrylamide content of French fries was negatively correlated with L* parameter and moisture content and positively correlated with a* parameter. The pre-treatments applied can be used successfully by consumers to reduce acrylamide content.
... Consumers need good quality and affordable ready-to-eat food products that have a good glycemic index and long shelf life [26]. Among the most consumed foods that meet these requirements is pasta [2,27]. ...
Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of fiber and protein. D-optimal design was used to optimize the influence of spent grain addition for the quality attributes of spelt pasta. In order to optimize the spelt pasta matrix, the spent grain content was varied (5%, 10%, 15%, and 20%) so that all responses were optimized (maximize cohesiveness, fracturability, proteins, total dietary fiber, total phenolic content, and antioxidant activity, minimize cooking loss, in-range firmness, and color paste). The optimal addition of spent grain in the spelt pasta recipe was 11.70%, yielding values with differences of less than 5% from the values predicted by the model and producing finished products with good nutritional properties without negative consequences on quality. Spent grain is a valuable byproduct that deserves to be used for fortification in order to obtain pro-health food. This study presents a formulation of spelt pasta with the addition of spent grain using mathematical modeling and statistical optimization.
... The color of the press-cakes was measured using a CR-400 colorimeter (Konica Minolta, Tokyo, Japan) and CIELAB scale: lightness L* (0 for black and 100 for white), a* (if negative indicate the intensity of green, if positive of red) and b*(if negative indicate the intensity of blue, if positive of yellow) [100]. ...
Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.
The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems.
