Teff Type-I Sourdough to Produce Gluten-Free Muffin

Abstract

The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough has been proposed to produce GF muffins with nutritional benefits. Teff-sourdough was prepared and propagated following the traditional daily refreshment procedure until the biochemical stability was achieved. The sourdough, dominated by Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Saccharomyces cerevisiae strains, was used to produce muffins at three different levels (up to 15%, wt/wt) of fortification, achieving several positive effects on the nutritional properties of the products. The use of teff flour led to high content of fiber (>3 g/100 g) and proteins (>6 g/100 g) in muffins achieving the nutritional requirements for the healthy claims “source of fiber” and “rich in protein”. Thanks to their metabolic traits, sourdough lactic acid bacteria caused the increase of the total free amino acids (TFAA, up to 1000 mg/kg, final concentration) and phytic acid decrease (50% lower than control), which positively affect the nutritional properties of the products. Besides, high in vitro protein digestibility (IVPD, 79%) and low starch hydrolysis rate (HI, 52%) characterized the fortified muffins. Muffins also presented high in vitro antioxidant (56%) and mold-inhibitory activities, potentially contributing to an extended shelf-life of the products.

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?

“…Innovative valorization strategies include bioconversion of vegetables by-products using lactic acid bacteria (LAB) and other microorganisms to obtain enzymes, polysaccharides, nutraceuticals and beverages ( 16 ). Strategies based on sourdough fermentation to elaborate baked goods, which may ameliorate the symptoms of irritable bowel syndrome and with enhanced nutritional value, have been described ( 13 , 17 ). The wide microbial biodiversity holds a great array of metabolic potential that is useful to design fermentation strategies and obtain added-value ingredients through vegetable residue fermentation, which would have the greatest environmental implication because of the large volume involved ( 14 ).…”

Potential of teff (Eragrostis tef) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality

“…On the other hand, Dingeo et al . (2020) evaluated teff to produce type‐I sourdough to fortify gluten‐free muffins. The authors considered that the muffins had high content of proteins (>6%) and high concentration of fibres (>3%) besides they believed the products of great interest toward healthy and useful in a gluten‐free diet.…”

Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

“…plantarum , Lb. fermentum and S. cerevisiae [ 76 ]. The interpretation we can give is that further investigation is necessary for each particular case.…”