Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum

Bolarinwa, Islamiyat Folashade; Hanis-Syazwani, Mat Gani; Muhammad, Kharidah

doi:10.21603/2308-4057-2019-1-131-142

Cited by 8 publications

(6 citation statements)

References 29 publications

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“…Faster acidification as the temperature increased from 28 °C to 35 °C was also reported in [ 20 ]. Similar to the present findings, Bolarinwa et al [ 21 ] reported that fermentation time and temperature were significantly affected by pH change and the acidification rate, which increased as the fermentation temperature increased. The fast dough acidification in type-2 fermentation at higher temperatures could be beneficial for industrial applications, such as inhibiting the growth of spontaneous, naturally occurring yeasts [ 22 ].…”

Section: Resultssupporting

confidence: 91%

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Demirkesen-Bicak

Arıcı

Yaman

et al. 2021

Foods

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This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

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Section: Resultssupporting

confidence: 91%

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Demirkesen-Bicak

Arıcı

Yaman

et al. 2021

Foods

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“…On the other hand, wholegrain flour still contained more protein and enzymes that exhibit a buffering effect [ 23 ]. Bolarinwa et al [ 11 ] investigated the influence of temperature and fermentation time on pH and TTA by creating a prediction model using response surface methodology. In comparison, we varied temperature and flour types to increase the variance for the calibration input and then examined the prediction performance for our target variables.…”

Section: Discussionmentioning

confidence: 99%

“…Grote et al [ 10 ] used fluorescence spectroscopy to monitor the sourdough fermentation process online. In the study by Bolarinwa et al [ 11 ], the influence of processing conditions on the levels of pH and TTA was determined in rice sourdough. They developed a prediction model that could predict the response of pH and TTA.…”

Section: Introductionmentioning

confidence: 99%

Online Monitoring of Sourdough Fermentation Using a Gas Sensor Array with Multivariate Data Analysis

Anker,

Yousefi-Darani,

Zettel

et al. 2023

Sensors

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Sourdough can improve bakery products’ shelf life, sensory properties, and nutrient composition. To ensure high-quality sourdough, the fermentation has to be monitored. The characteristic process variables for sourdough fermentation are pH and the degree of acidity measured as total titratable acidity (TTA). The time- and cost-intensive offline measurement of process variables can be improved by utilizing online gas measurements in prediction models. Therefore, a gas sensor array (GSA) system was used to monitor the fermentation process of sourdough online by correlation of exhaust gas data with offline measurement values of the process variables. Three methods were tested to utilize the extracted features from GSA to create the models. The most robust prediction models were achieved using a PCA (Principal Component Analysis) on all features and combined two fermentations. The calibrations with the extracted features had a percentage root mean square error (RMSE) from 1.4% to 12% for the pH and from 2.7% to 9.3% for the TTA. The coefficient of determination (R2) for these calibrations was 0.94 to 0.998 for the pH and 0.947 to 0.994 for the TTA. The obtained results indicate that the online measurement of exhaust gas from sourdough fermentations with gas sensor arrays can be a cheap and efficient application to predict pH and TTA.

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“…Application of sourdough fermentation technology in bread enriched with rice bran resulted in increased loaf volume, phenolic content and consumer acceptance [188]. In another study, incorporation of sourdough from bran in bread making resulted in bread with an appealing aroma and a longer shelf-life [189].…”

Section: Valorisation Of Cereal By-products Through New Product Develmentioning

confidence: 97%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum

Cited by 8 publications

References 29 publications

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Online Monitoring of Sourdough Fermentation Using a Gas Sensor Array with Multivariate Data Analysis

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

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