Lactobacillus spicheri in rice sourdough adaptability and antioxidant potential

A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins. Considerable increases, more than double, in leucine, isoleucine, histidine, lysine, γ-aminobutyric acid were recorded in gluten-free muffins obtained with the inoculated quinoa sourdough fermented for 24 h. Moreover, important markers of aroma compounds like 3-methylbutanal, 2-methylbutanal, 2.3-pentanedione, limonene were found in high and statistically different concentrations when the inoculated sourdough was used. The capacity of these volatiles to transfer pleasant taste and flavor (fruity, citrus, chocolate notes) was correlated with the results of the sensory analysis, clearly highlighting the high consumers' acceptability for gluten-free muffins obtained with inoculated sourdough. Quinoa fermentation by lactic acid bacteria could be a new alternative to produce gluten-free products enriched in amino acids and with good sensory features.

show abstract

“…Quinoa flour had the same proximate composition values as reported in a previous work (Chiș et al, 2018) and it is shown in Table 1.…”

Section: Chemical Compositionsupporting

confidence: 53%

Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

Chiș

Păucean

Stan

et al. 2019

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Cell counts, pH and TTA (total titrable acidity) values of SP and OR sourdoughs were analyzed according to the methods described by Chis , et al, (2018) [27]. Briefly, Lsp cells were spread on MRS agar media and incubated at 30 • C for 48 h. 5 mL of each sourdough sample was suspended in 45 mL of sterile sodium chloride (0.85% w/v) and homogenized by vortexing.…”

Section: Lactobacillus Spicheri Dsm 15429 Adaptability In Rice Sourdomentioning

confidence: 99%

“…Lactic acid was analyzed by high-performance liquid chromatography analysis HPLC-UV detection (Agilent Technologies 1200 Series, Japan, Kyoto) for organic acids, according to the method previously published by Păucean et al, (2013) [28]. A standard curve of lactic acid (y = 16.93x + 149.26, R 2 = 0.997) was used to establish the concentration of lactic acid (mmoL/L) according to the method described by Chis , et al, (2018) [27].…”

Section: Lactobacillus Spicheri Dsm 15429 Adaptability In Rice Sourdomentioning

confidence: 99%

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Chiș

Păucean

Man

et al. 2020

Foods

View full text Add to dashboard Cite

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

show abstract

“…Total polyphenol content and antioxidant activity extracts from the samples were prepared as described by Bunea et al [16] with some slight modifications by Chiş et al [17]. Shortly, one gram of sample was extracted three times with 100 mL acidified methanol (85 : 15 v/v, MeOH : HCl) by maceration under continuous stirring (Velp magnetic stirrer, EU) for 24 h. e filtrates were combined in a total extract, which was dried by using a vacuum rotary evaporator at 40°C.…”

Section: Total Phenols and Antioxidant Activity Determinationmentioning

confidence: 99%

“…Shortly, one gram of sample was extracted three times with 100 mL acidified methanol (85 : 15 v/v, MeOH : HCl) by maceration under continuous stirring (Velp magnetic stirrer, EU) for 24 h. e filtrates were combined in a total extract, which was dried by using a vacuum rotary evaporator at 40°C. e dry residues were redissolved in 10 mL methanol (99.9% purity) and filtered through a 0.45 μm nylon filter (Millipore) [17].…”

Section: Total Phenols and Antioxidant Activity Determinationmentioning

confidence: 99%

Influence of Fenugreek Flour (Trigonella foenum-graecumL.) Addition on the Technofunctional Properties of Dark Wheat Flour

Man

Păucean

Călian

et al. 2019

Journal of Food Quality

View full text Add to dashboard Cite

Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.

show abstract

Lactobacillus spicheri in rice sourdough adaptability and antioxidant potential

Cited by 14 publications

References 0 publications

Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Influence of Fenugreek Flour (Trigonella foenum-graecumL.) Addition on the Technofunctional Properties of Dark Wheat Flour

Contact Info

Product

Resources

About