###### Abstract  
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 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. spelt pasta; optimization; spent grain; valorisation; pasta; pro-health food +
Footnote †: journal: Applied Physics Letters  
Academic Editor: [PERSON]  
Received: 31 December 2021  
Accepted: 27 January 2022  
Published: 28 January 2022  
**Volorisation of Spent Grain from Salt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study**  
various food products with health-promoting properties, such as bread, cookies, flakes, pasta, biscuits, breakfast cereals, and snacks [15; 16; 17; 18; 19]. Spelt (_Triticum aestivum_ var. _spelta_) has been cultivated extensively in Europe since ancient times and has returned to the attention of researchers and consumers because of its nutritional qualities and its resistance and ability to adapt to climatic conditions [9]. Consumer feedback shows that spelt flour-based products are more digestible and have therapeutic effects compared to products based on common wheat [14]. Climate change is another reason for the interest in spelt wheat since it has shown more resilience to drought and other extreme weather conditions than common wheat [8]. In the food industry, spelt grain has great technological potential for specialty breads, organic food, and food products, with characteristics that differ from regular wheat products [20]. Spelt grain can be used in brewing as an unmalted adjunct during mashing [21]. Other examples of foods that can be obtained from spelt grain are pasta, baked goods, high-fiber breakfast cereals, snacks, crackers, and beverages [6; 22; 23]. Spelt flour is used as a raw material to improve the nutritional and functional properties of pasta [24; 25]. Spelt flour contains a higher fiber quantity and phenolic compounds, with health benefits such as reduced risk of some types of diseases; lower concentrations of blood lipids; stable blood glucose and insulin levels; a positive impact on minimizing fatigue and energy loss and removing toxins and lowering cholesterol levels in the blood; reduced risk of cardiovascular disease and better control of diabetes; the absence of constipation; and better weight management [14]. 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]. Furthermore, the production of pasta is simple (it is obtained by the extrusion of a mixture of flour from durum wheat and water), and it has a healthy nutrient content and good sensory qualities. Researchers have improved the matrix of pasta by enriching the nutritional potential by mixing durum wheat flour with different flours (e.g., pseudo-cereal flours and legume flours) [4; 6; 28].