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 ◽  
...  

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.

2017 ◽  
Vol 42 (3) ◽  
pp. e13551 ◽  
Author(s):  
Carlos Ceballos-González ◽  
Johana Bolívar-Monsalve ◽  
Cristina Ramírez-Toro ◽  
Germán A. Bolívar

2017 ◽  
Vol 27 (5) ◽  
pp. 289-298 ◽  
Author(s):  
Silvana L. Carrizo ◽  
Cecilia E. Montes de Oca ◽  
María Elvira Hébert ◽  
Lucila Saavedra ◽  
Graciela Vignolo ◽  
...  

Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (<i>n</i> = 29) isolated from amaranth sourdough and grains included <i>Lactobacillus</i> (<i>L.</i>) <i>plantarum</i> (<i>n</i> = 8), <i>L. rhamnosus</i> (<i>n</i> = 6), <i>Enterococcus</i> (<i>E.</i>) <i>mundtii</i> (<i>n</i> = 4), <i>E. hermanniensis</i> (<i>n</i> = 3), <i>E. durans</i> (<i>n</i> = 1), <i>Enterococcus</i> sp. (<i>n</i> = 1), <i>Leuconostoc</i> (<i>Lc.</i>) <i>mesenteroides</i> (<i>n</i> = 3), and <i>Lc. mesenteroides </i>subsp<i>. mesenteroides </i>(<i>n</i> = 3). Only 21% of the strains showed the ability to synthesize capsular exopolysaccharides or display ropiness and only 8 strains showed amylolytic activity. <i>L. plantarum </i>CRL 2106 and <i>E. durans </i>CRL 2122 showed the highest phytase activity, which is of importance for mineral bioavailability. <i>L. plantarum </i>CRL 2106 and CRL 2107 and <i>Lc. mesenteroides </i>subsp.<i> mesenteroides</i> CRL 2131 synthesized the highest concentrations of B<sub>2</sub> and B<sub>9</sub> vitamin (140-250 ng/mL). This study demonstrates the potential of LAB to improve the nutritional and functional values of pseudocereal-derived foods.


2020 ◽  
Vol 24 (1) ◽  
pp. 28-40
Author(s):  
Cheng-Yu Hsieh ◽  
Shu-Ling Hsieh ◽  
Jhih-Ying Ciou ◽  
Yu-Wen Huang ◽  
Jie-Yin Leang ◽  
...  

2012 ◽  
Vol 77 (12) ◽  
pp. C1256-C1262 ◽  
Author(s):  
Stavros Plessas ◽  
Athanasios Alexopoulos ◽  
Argyro Bekatorou ◽  
Eugenia Bezirtzoglou

2020 ◽  
Vol 11 (12) ◽  
pp. 10467-10479
Author(s):  
Jin Huang ◽  
Zhen Liu ◽  
Xin Rui ◽  
Lamia L'Hocine ◽  
Qiuqin Zhang ◽  
...  

The effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E-binding capacity of soy proteins was assessed using an in vitro dynamic gastrointestinal digestion model.


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

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh

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