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. 2021 May 7;10(5):742. doi: 10.3390/antiox10050742

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Sensory analysis of pasta containing fermented and native brewers’ spent grain: BSG-p, pasta containing native brewers’ spent grain; fBSG-p, pasta containing fermented brewers’ spent grain; WW-p, commercial pasta made with whole wheat (Pasta di Stigliano, Italy). The 11 sensory attributes were evaluated (on a scale 0–10, Y axis) by a sensory panel of 10 trained assessors in triplicate. Data were subjected to one-way ANOVA followed by Tukey’s procedure at p < 0.05. Bars with different letters differ significantly (p < 0.05).