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

Abstract

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.

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

“…In our previous findings Chiș et al, (2020) [ 18 ], we proved that after 24 h of the rice sourdough fermentation with Lsp there was an augmentation of the lactic acid content up to 15 mmol/L, in comparison to spontaneous fermentation (3.1 mmol/L lactic acid). This could be explained by the capacity of Lsp strain to ferment the rice carbon sources to produce lactic acid which leads to the decrease of the pH.…”

“…Coda et al, (2010) [ 5 ] showed that different strains of lactic acid bacteria could enhance the amino acid content, on vegetable matrices such as chickpea, lentil, and bean flours, improving the nutritional, texture, and sensory characteristics of final baked goods. In our previous work, Chiș et al, (2020) [ 18 ], we already showed that the rice sourdough fermented with Lactobacillus spicheri DMS 1549 was able to improve textural and sensorial properties of gluten-free baked muffins through the influence on the hardness, cohesiveness, springiness, and resilience and due to the pleasant aroma compounds formed during fermentation and baking. The hedonic test was used to establish hedonic scores for muffins’ sensory characteristics such as appearance, color, texture, taste, flavor, texture, and overall acceptability.…”

“…Rice wholemeal flour (RWF) originated from Germany, inulin, oatmeal, corn starch, baking powder, coconut butter, buckwheat flour, and maple syrup were purchased from Romanian specialized stores. The basic compositional parameters of RWF, determined according to Approved Methods of the American Association of Cereal Chemists, were: protein (8.5%), lipids (2.80%), moisture (10.40%), carbohydrates (78.0%), and ash (0.9%) [ 18 ].…”

“…Lactobacillus spicheri DSM 15429 (Lsp) was cultivated in MRS broth for 48 h at 30 °C. Afterward, the biomass was harvested by centrifugation (Eppendorf R 5804, Hamburg, Germany) at 2300× g , 10 min, 4 °C, washed and inoculated in the rice flour to reach an initial cell concentration of 10 7 cfu/g, as previously described by Chiș et al, (2020) [ 18 ]. A spontaneous rice fermentation sourdough (OR) was used as a control and compared with sourdough with Lsp (SP) The sourdoughs were withdrawn at different fermentation times: 0, 4, 8, 12 and 24 h and coded as follows: SP 0H, SP 4H, SP 8H, SP 12H, and SP 24H for controlled fermentation and OR 0H, OR 4H, OR 8H, OR 12H and OR 24H for rice spontaneous fermentation, respectively.…”

“…Rice is a staple food for almost 50% of the world’s population, being an important source of nutrients that could successfully be used as a substrate for the growth of LAB during the fermentation process [ 15 , 16 , 17 , 18 ]. Recently, fermentation became a trend to produce healthy foods from whole grain cereals.…”