Published Paper Details:

This study looked into the use of spent grain flour in pasta development which are leftover grain from distilleries for its fibre and protein content. Using a D-optimal approach, the study sought to maximise the impact of spent grain input on pasta's qualitative metrics. The wasted grain percentage was changed (25%, 30%, 35%, and 40%) to optimise the pasta matrix, with an emphasis on cohesiveness, fracturability, protein, total dietary fibre, total plate count, cooking loss, in-range firmness, and colour paste. The results showed that the best proportion of spent grain in the pasta recipe was 25%. This discovery highlights the potential of using leftover grain in pasta manufacturing, providing a sustainable alternative for improving nutritional properties while keeping desirable texture and sensory features. Overall, this study provides useful insights into the development of functional pasta products, which fit with the growing desire for sustainable and nutritious food options.