Revalorization of protein-rich or fibre-rich chia by-products from defatted flours, as nutritional ingredients in the production of fresh pasta

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This study demonstrates improved protein and fibre levels in fresh pasta using chia by-products, suggesting healthier alternatives to animal protein.

Incorporating chia by-products into pasta increased dietary fibre by over 40%, enhancing nutritional value.
The protein-rich chia product contained up to 28.6% of daily protein requirements per 100 g of pasta.
Five formulations of fresh pasta were tested, including those with various chia ingredients replacing wheat flour.
Chia by-products showed non-deficient lysine levels, contributing positively to the nutritional profile of pasta.

Alonso-Álvarez et al. (2025) studied this question.

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This study demonstrates improved protein and fibre levels in fresh pasta using chia by-products, suggesting healthier alternatives to animal protein.