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

2019 ◽  
pp. 131-142 ◽  
Author(s):  
Islamiyat Folashade Bolarinwa ◽  
Mat Gani Hanis-Syazwani ◽  
Kharidah Muhammad
Keyword(s):  
Volatile Compounds ◽  
Rice Bran ◽  
Total Phenolic ◽  
Processing Conditions ◽  
Bread Making ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Sourdough Bread ◽  
Important Processing ◽  
Acetic Acids

The potentials of rice bran sourdough in bread making are recently gaining popularity. However, there is no information on the influence of processing conditions on the quality attributes of rice bran sourdough. To inves- tigate the influence of fermentation time and temperature on the levels of acidity (pH and TTA) in rice bran sour- dough fermented with L. plantarum, we applied response surface methodology (RSM). Furthermore, we studied the effect of different fermentation time and temperature on the total phenolic and volatile compounds in the sourdough. GC/MS measurements for the evolution of aroma volatile compounds (VOCs) in the rice bran sourdoughs were conducted. The higher and longer the fermentation temperature and time, the higher the acidity levels in the sour- doughs. Fermentation temperature and time do not have a significant effect on the total phenolic sourdough con- tents. Forty-seven VOCs were detected in the rice bran sourdoughs. The major VOCs were acetic acids, ethanol, 2-Methoxy-4-vinylphenol, Hexadecanoic acid, 1-(hydroxymethyl)-1,2-ethanediyl ester, acetoin, and 2-methoxy-Phe- nol. The sourdough fermented at 35°C for 13 ho contained the largest number (27) of aroma compounds and had the highest acidity. These fermentation conditions are close to the optimal parameters (temperature – 33°C, duration – 12.5 hours), obtained as a result of applying RSM for rice bran fermentation. Thus, high quality bran sourdough can be produced at the temperature of 33°C for 12.5 hours. The results of this study will be useful to produce a quality rice bran sourdough bread with appealing aroma and a long shelf-life.

Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making

2017 ◽  
Vol 13 (10) ◽  
Author(s):  
Iuliana Aprodu ◽  
Alina Beatrice Simion ◽  
Iuliana Banu
Keyword(s):  
Antioxidant Properties ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Bread Making ◽  
Sourdough Bread ◽  
Spent Grain ◽  
Starch Gel ◽  
Starch Retrogradation ◽  
The Stability ◽  
Dough Development Time

AbstractThe effect of brewers’ spent grain addition on the thermo-mechanical properties of white and wholemeal wheat flour was investigated. The possibility to improve bread quality and antioxidant properties by using the sourdough fermentation was also considered. Increasing the level of brewers’ spent grain caused the increase of water absorption from 58.1 to 65.2% and from 63.8 to 73.6% in case of white and wholemeal flour, respectively. Similarly, the dough development time increased from 1.27 to 6.18 min, and from 3.37 to 5.42 min. Starch gelatinization significantly increased (p<0.05), while the stability of starch gel, starch retrogradation, and cooking setback significantly decreased (p<0.05) with the level of brewers’ spent grain. The specific volume of the wheat bread significantly decreased (p<0.05) and crumb hardness increased (p<0.05) by incorporation of brewers’ spent grain. Sourdough addition improved bread characteristics and the total phenolic content and antioxidant activity of the bread with brewers’ spent grain.

scholarly journals Effects of various brans on quality and volatile compounds of bread

2019 ◽  
pp. 42-50 ◽  
Author(s):  
Ahmed Hussein ◽  
Gamil Ibrahim
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Rice Bran ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Loaf Volume ◽  
Colour Parameters ◽  
Total Carbohydrates ◽  
Bread Crust ◽  
Β Carotene

The present study aimed to evaluate the effect of various bran sources, including wheat, barley, and rice, on the quality and volatile compounds of Egyptian ‘balady’ bread (Fino). The protein, fat, and total carbohydrates content of the studied brans ranged from 8.49 to 14.16%, 2.16 to 8.12%, and 34.38 to 85.06%, respectively. The mi- neral composition and colour parameters of the brans were also evaluated. The substitution of wheat flour with 10%, 20%, and 30% of different brans resulted in decreased loaf volume and specific volume, and increased loaf weight. A significant decrease in colour parameters (L, a, and b) of the bread crust and crumb were observed in all the sam- ples. The addition of bran at three concentrations showed a remarkable increase in the total phenolic content of the bread samples, compared to the control. The antioxidant activity of the bread samples fortified with brans showed the following order: RB (rice bran) > BB (barley bran) > WB (wheat bran), as determined by the DPPH and β-carotene assays. Thirty-six volatile compounds identified in the bread samples using GC-MS included 5 alcohols, 6 pyrazines, 2 acids, 9 aldehydes, 5 ketones, 3 esters, and 6 sulphur-containing compounds. Alcohols were the predominant vola- tile constituents accounting for 58.3; 61.57; 59.08; and 56.15% in the control and in the bread samples prepared with bran from rice, barley, and wheat, respectively.

scholarly journals Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1073
Author(s):  
Ardiansyah ◽  
Annisa Nada ◽  
Nuraini Tiara Indah Rahmawati ◽  
Annisa Oktriani ◽  
Wahyudi David ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Rice Bran ◽  
Solid Phase ◽  
Milling Process ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Rice Milling ◽  
Sensory Profiles

Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.

Research on Ethanol Production by Biological Fermentation of Potato Pulp

2013 ◽  
Vol 805-806 ◽  
pp. 281-285
Author(s):  
Zhong Xu
Keyword(s):  
Chemical Composition ◽  
Ethanol Production ◽  
Production Rate ◽  
Liquid Ratio ◽  
Fermentation Time ◽  
Potato Pulp ◽  
Fermentation Temperature ◽  
Ethanol Production Rate ◽  
Solid Liquid

Bioconversion of potato pulp to fuel ethanol, analysing the potato pulp chemical composition and determining the potato pulp in the role of microorganism produce ethanol under the best conditions is the major research. An analysis of the chemical composition of potato pulp showed that : the basic ingredients are Protein (9.72%), Starch (25.52%), Cellulose (17.90%). The effects of ethanol production rate of solid-liquid ratio, fermentation temperature, inoculumconcertration, fermentation time. The results showed that: the best conditions producting ethanol from potato pulp obtained by single factor experiments are: solid-liquid ratio: 1:15, fermentation temperature: 35°C, inoculumconcertration: 3mL, fermentation time: 20h. Under this occasion, the ethanol production rate was 0.183mL·g-1.

scholarly journals ANTIOXIDANT EVALUATION AND PHYTOCHEMICAL CONTENT OF VARIOUS RICE BRAN EXTRACTS OF THREE VARIETIES RICE FROM SEMARANG-CENTRAL JAVA, INDONESIA

2017 ◽  
Vol 10 (6) ◽  
pp. 377 ◽  
Author(s):  
Sukrasno Sukrasno ◽  
Slamet Tuty ◽  
Irda Fidrianny
Keyword(s):  
Rice Bran ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Red Rice ◽  
Black Rice ◽  
Dpph Assay ◽  
Rice Bran Extract ◽  
Dpph Scavenging

Objectives: The objectives of this research were to evaluate antioxidant activity from different polarities rice bran extract of three varieties of rice using two methods of antioxidant testing which were FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl), and correlation of total phenolic, flavonoid and carotenoid content with their EC50 of FRAP and IC50 of DPPH antioxidant activities. Methods: Extraction was conducted by reflux using different polarity solvents. The extracts were evaporated using rotary evaporator. Determination of total phenolic, flavonoid and carotenoid content, antioxidant activities using FRAP and DPPH assays were performed by UV-visible spectrophotometry and its correlation with EC50 of FRAP capacities and IC50 of DPPH scavenging activities were analyzed by Pearson’s method. Results: Ethanolic rice bran extract of black rice showed the lowest EC50 of FRAP capacity 64.35 µg/ml and IC50 of DPPH scavenging activity 23.92 µg/ml. The highest phenolic content, flavonoid content and carotenoid content were also given by ethanolic rice bran extract of black rice. There were significantly negative correlation between total phenolic content and carotenoid content in rice bran extract of red rice and black rice with their IC50 of DPPH. Conclusions: All of rice bran extracts (except n-hexane rice bran extract of black rice and ethanolic rice bran extract of white rice) were very strong antioxidant, by DPPH assay. Phenolic and carotenoid compounds in rice bran extracts of red rice and black rice were the major contributor in antioxidant activity by DPPH assay. Rice bran extracts of black rice had linear results by FRAP and DPPH assays. 

scholarly journals Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

2017 ◽  
Vol 71 (6) ◽  
pp. 509-514 ◽  
Author(s):  
Bouchra Sayed-Ahmad ◽  
Evita Straumīte ◽  
Mārtiņš Šabovics ◽  
Zanda Krūma ◽  
Othmane Merah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Oil Extraction ◽  
Added Value ◽  
Total Phenolic ◽  
Bread Making ◽  
Foeniculum Vulgare ◽  
Phenolic Concentration

Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

scholarly journals Antioxidant capacity and evaluation of total phenolic content of optimized blueberry (Vaccinium corymbosum) wine

2021 ◽  
Vol 43 ◽  
pp. e55134
Author(s):  
Luis Angel Cabanillas-Bojorquez ◽  
Octavio Valdez-Baro ◽  
Erick Paul Gutierrez-Grijalva ◽  
Jose Benigno Valdez-Torres ◽  
Ramón Ignacio Castillo-López ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Vaccinium Corymbosum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Potential Health ◽  
Total Anthocyanin ◽  
Fermentation Time ◽  
Total Soluble Solids

Blueberry is a fruit consumed fresh and as an ingredient in formulations such as jam, juice, and wine. Wine is a widely consumed beverage and produced from different berries and fruits. Blueberry wine contains bio-compounds that could have a beneficial effect on health. Therefore, this study aimed to optimize blueberry wine by two response variables (total soluble solids and fermentation time) to obtain the highest alcohol percentage, pH, and lightness. In order to optimize the fermentation process, a central composite design was used. The optimized blueberry wine was obtained at total soluble solids of 25°Brix and fermentation time of 16 d. The optimized blueberry characteristics estimated were: alcohol percentage of 11.91%, pH of 2.98, and lightness (L*) of 26.22, and the optimized blueberry characteristics experimental were: alcohol percentage of 11.93±0.02%, pH of 2.97±0.01, and L* of 25.42±1.80. The optimized blueberry wine had a total phenolic content of 360.27±18.09 mg of gallic acid equivalents L-1, total anthocyanin content of 46.27±3.66 mg cyanidin-3 glucoside L-1, antioxidant capacity by ABTS and DDPH assays of 1,539.8±92.18 and 1,688.07±57.57 mM Trolox equivalent L-1, respectively. The results suggest that optimized blueberry wine can be considered a drink with potential health applications.

scholarly journals Aroma retention during drying of caja-umbu fruit pulp

2018 ◽  
Author(s):  
Narendra Narain ◽  
Anderson Santos Fontes ◽  
Maria Terezinha Santos Leite-Neta ◽  
Patricia Nogueira Matos ◽  
Hannah Caroline Santos Araújo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Spray Drying ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Fruit Pulp ◽  
Total Phenolic Compounds ◽  
Different Temperatures

This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed  that the powder dried at  140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.

Optimization of Potato Starch Residue L-Lactic Fermentation Culture Conditions

2011 ◽  
Vol 183-185 ◽  
pp. 1273-1277
Author(s):  
Zhong Xu ◽  
Nan Liu ◽  
Dan Zhao ◽  
Duo Wang
Keyword(s):  
Lactic Acid ◽  
Potato Starch ◽  
Culture Conditions ◽  
Raw Material ◽  
Optimal Dosage ◽  
Fermentation Time ◽  
Starch Concentration ◽  
Lactic Fermentation ◽  
Fermentation Temperature ◽  
Addition Level

Potato starch residue was used as raw material , a single factor test was used to determine the lactobacillus casei L-lactic fermentation in the amounts of CaCO3 addition, fermentation temperature, residue saccharification of starch concentration, the optimal dosage range of fermentation time. With 4 factors and 3 levels of 4 orthogonal test of L-lactic acid by fermentation. The order was: the fermentation temperature> saccharification concentration> fermentation period >CaCO3 dosage. Optimization was as follow : residue saccharification of starch concentration was 80g/L, fermentation temperature was 37°C, CaCO3 addition level was 60g/L, fermentation time was of 60h. Fermentation conditions for this verification test, L-lactic acid content was 72.3g/L, compared with 15.1% before optimization.

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