The project aims to develop biotechnological processes to valorize malting by-products, specifically barley malt rootlets, to create innovative food ingredients. Through fermentations with lactic acid bacteria and process parameter optimization, the goal is to obtain a fermented flour with high nutritional and functional properties, suitable for producing fortified pasta. Activities include: chemical and microbiological characterization of the rootlets, selection of bacterial starters, evaluation of nutritional and technological properties through digestibility tests, and pasta production at a laboratory scale. The project involves implementing an industrial protocol and producing reports on the results achieved, with significant impact on improving food sustainability and innovation in cereal-based products.

Partners:	Monfarm s.r.l.
Type:	CONTRATTO DI RICERCA E SVILUPPO COLLABORATIVI - CONTRATTO DI RICERCA E SVILUPPO COLLABORATIVI
Start:	01/06/2024
End:	31/01/2026
Amount:	non specificato
Leader:	SI
Referent:	MARCO MONTEMURRO