Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality

2017 ◽  
Vol 42 (3) ◽  
pp. e13551 ◽  
Author(s):  
Carlos Ceballos-González ◽  
Johana Bolívar-Monsalve ◽  
Cristina Ramírez-Toro ◽  
Germán A. Bolívar
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Lactic Acid Fermentation ◽  
Gluten Free ◽  
Acid Fermentation

scholarly journals Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 431 ◽  
Author(s):  
Nesli Sozer ◽  
Leena Melama ◽  
Selim Silbir ◽  
Carlo G. Rizzello ◽  
Laura Flander ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Faba Bean ◽  
Lactic Acid Fermentation ◽  
Soy Flour ◽  
Gluten Free ◽  
Bread Making ◽  
Acid Fermentation ◽  
Nutritional Properties ◽  
Bean Flour

Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Statistical Optimization of Alkali Pretreatment to Improve Sugars Recovery from Spent Coffee Grounds and Utilization in Lactic Acid Fermentation

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 494 ◽  
Author(s):  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Jeongho Lee ◽  
Seunghee Kim ◽  
Chulhwan Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Lactic Acid Production ◽  
Complex Loading ◽  
Lactic Acid Fermentation ◽  
Optimum Conditions ◽  
Spent Coffee Grounds ◽  
Alkali Pretreatment ◽  
Acid Fermentation ◽  
Coffee Grounds

Biorefinery, which utilizes carbon-neutral biomass as a resource, is attracting attention as a significant alternative in a modern society confronted with climate change. In this study, spent coffee grounds (SCGs) were used as the feedstock for lactic acid fermentation. In order to improve sugar conversion, alkali pretreatment was optimized by a statistical method, namely response surface methodology (RSM). The optimum conditions for the alkali pretreatment of SCGs were determined as follows: 75 °C, 3% potassium hydroxide (KOH) and a time of 2.8 h. The optimum conditions for enzymatic hydrolysis of pretreated SCGs were determined as follows: enzyme complex loading of 30-unit cellulase, 15-unit cellobiase and 50-unit mannanase per g biomass and a reaction time of 96 h. SCG hydrolysates were used as the carbon source for Lactobacillus cultivation, and the conversions of lactic acid by L. brevis ATCC 8287 and L. parabuchneri ATCC 49374 were 40.1% and 55.8%, respectively. Finally, the maximum lactic acid production by L. parabuchneri ATCC 49374 was estimated to be 101.2 g based on 1000 g of SCGs through the optimization of alkali pretreatment and enzymatic hydrolysis.

scholarly journals Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

2021 ◽  
Vol 9 (7) ◽  
pp. 1364
Author(s):  
Young-Ran Song ◽  
Chan-Mi Lee ◽  
Seon-Hye Lee ◽  
Sang-Ho Baik
Keyword(s):  
Lactic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Lactic Acid Fermentation ◽  
Probiotic Properties ◽  
Scavenging Activity ◽  
Black Raspberry ◽  
Pediococcus Acidilactici ◽  
Acid Fermentation ◽  
Total Anthocyanin

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS analysis, esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

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