Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile

Abstract

This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (ω-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 µg/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread.

Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

“…Moreover, our previous studies showed that, on the one hand, there are many advantages of adding scalded flour to the main bread formula, however, on the other hand, it can also lead to higher acrylamide (AA) concentration in the final bread (5,6,9). AA is present in heat-processed foods (e.g., potatoes, rice, cereal products, fruits, vegetables, meat, fish, nuts, cocoa-based products, and coffee) at various concentrations (5,6,(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26). Acrylamide is a Group 2A-probable human carcinogen (27), therefore the development and application of mitigation strategies are very important, especially in popular food products such as bread (28).…”

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea)

“…In recent years, fermentation technologies based on the inoculation of various probiotic bacteria like Lactiplantibacillus plantarum (Lp. Plantarum) have played an important role in lowering antinutritional factors and increasing the nutritional profiles of fermented goods [ 12 , 13 , 14 , 15 , 16 ]. However, data on the application of microbial strain (starter cultures) like Lp.…”

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

“…Due to the biological activity of LAB and their enzymatic systems, a number of biochemical processes occur during fermentation, modifying the raw materials and leading to the production of foods with pleasant tastes, specific aromas and textures [ 14 , 15 , 16 , 17 , 18 , 19 ]. The use of lactic acid starter cultures enables the production of a wide range of products of animal and plant origin.…”