Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100436 |
Resumo: | Abstract This study aimed to obtain sorghum doughs subjected to two fermentation processes (backslopping and spontaneous fermentation techniques) with enhanced biological properties and to assess their influence on the bioaccessibility of phenolic compounds and Ferulic Acid (FA) of cookies formulated from fermented sorghum doughs. The best contents of Total Phenols (TP) (µgGAE/g) were 700.9 ± 7.6/36 h and 484.3 ± 6.1/48 h in sorghum doughs fermented by the backslopping and spontaneous fermentation techniques, respectively. The FA values (µg/g) in sorghum doughs fermented by backslopping techniques were significantly higher than those in spontaneous fermentation (21.2 ± 0.27/20 h versus 18.14 ± 0.12/12 h). Cookies formulated from selected sorghum-fermented doughs showed higher bioaccessibility of TP and FA than cookies formulated from nonfermented doughs. High bioaccessibility values for TP were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 36 h and 12 h, respectively. In contrast, high bioaccessibility values for FA were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 20 h and 48 h, respectively. The formulation of cookies with fermented sorghum doughs could be a suitable methodology for the prevention of several chronic nontransmissible diseases. |
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Brazilian Journal of Food Technology |
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Effect of fermentation on biological functionality of cookies from fermented whole grain sorghumFunctional foodsAntioxidant activityPhenolic compoundsAbstract This study aimed to obtain sorghum doughs subjected to two fermentation processes (backslopping and spontaneous fermentation techniques) with enhanced biological properties and to assess their influence on the bioaccessibility of phenolic compounds and Ferulic Acid (FA) of cookies formulated from fermented sorghum doughs. The best contents of Total Phenols (TP) (µgGAE/g) were 700.9 ± 7.6/36 h and 484.3 ± 6.1/48 h in sorghum doughs fermented by the backslopping and spontaneous fermentation techniques, respectively. The FA values (µg/g) in sorghum doughs fermented by backslopping techniques were significantly higher than those in spontaneous fermentation (21.2 ± 0.27/20 h versus 18.14 ± 0.12/12 h). Cookies formulated from selected sorghum-fermented doughs showed higher bioaccessibility of TP and FA than cookies formulated from nonfermented doughs. High bioaccessibility values for TP were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 36 h and 12 h, respectively. In contrast, high bioaccessibility values for FA were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 20 h and 48 h, respectively. The formulation of cookies with fermented sorghum doughs could be a suitable methodology for the prevention of several chronic nontransmissible diseases.Instituto de Tecnologia de Alimentos - ITAL2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100436Brazilian Journal of Food Technology v.25 2022reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.15221info:eu-repo/semantics/openAccessGutiérrez,José Luis ValenzuelaSández,Ofelia RouzaudAguilar,Gustavo GonzálezAhumada,Guadalupe Amanda LópezSánchez,Maribel Robleseng2022-07-15T00:00:00Zoai:scielo:S1981-67232022000100436Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2022-07-15T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum |
title |
Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum |
spellingShingle |
Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum Gutiérrez,José Luis Valenzuela Functional foods Antioxidant activity Phenolic compounds |
title_short |
Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum |
title_full |
Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum |
title_fullStr |
Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum |
title_full_unstemmed |
Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum |
title_sort |
Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum |
author |
Gutiérrez,José Luis Valenzuela |
author_facet |
Gutiérrez,José Luis Valenzuela Sández,Ofelia Rouzaud Aguilar,Gustavo González Ahumada,Guadalupe Amanda López Sánchez,Maribel Robles |
author_role |
author |
author2 |
Sández,Ofelia Rouzaud Aguilar,Gustavo González Ahumada,Guadalupe Amanda López Sánchez,Maribel Robles |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Gutiérrez,José Luis Valenzuela Sández,Ofelia Rouzaud Aguilar,Gustavo González Ahumada,Guadalupe Amanda López Sánchez,Maribel Robles |
dc.subject.por.fl_str_mv |
Functional foods Antioxidant activity Phenolic compounds |
topic |
Functional foods Antioxidant activity Phenolic compounds |
description |
Abstract This study aimed to obtain sorghum doughs subjected to two fermentation processes (backslopping and spontaneous fermentation techniques) with enhanced biological properties and to assess their influence on the bioaccessibility of phenolic compounds and Ferulic Acid (FA) of cookies formulated from fermented sorghum doughs. The best contents of Total Phenols (TP) (µgGAE/g) were 700.9 ± 7.6/36 h and 484.3 ± 6.1/48 h in sorghum doughs fermented by the backslopping and spontaneous fermentation techniques, respectively. The FA values (µg/g) in sorghum doughs fermented by backslopping techniques were significantly higher than those in spontaneous fermentation (21.2 ± 0.27/20 h versus 18.14 ± 0.12/12 h). Cookies formulated from selected sorghum-fermented doughs showed higher bioaccessibility of TP and FA than cookies formulated from nonfermented doughs. High bioaccessibility values for TP were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 36 h and 12 h, respectively. In contrast, high bioaccessibility values for FA were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 20 h and 48 h, respectively. The formulation of cookies with fermented sorghum doughs could be a suitable methodology for the prevention of several chronic nontransmissible diseases. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100436 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100436 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.15221 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.25 2022 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702993399808 |