Effect of fermentation in nutritional, textural and sensorial parameters of vegan-spread products using a probiotic folate-producing Lactobacillus sakei strain

• Autor(a) principal: Mosso, A.L.
• Data de Publicação: 2020
• Outros Autores: LeBlanc, J.G., Motta, Carla, Castanheira, Isabel, Ribotta, P., Sammán, N.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.18/7275
• topic: Folate bio-enrichment; Lactic Fermentation; Andean Potato; Amaranth; Chia; Emulsion Stability; Composição dos Alimentos

Folates are essential vitamins for human life and must be taken as part of the diet. It is known that some lactic bacteria are capable to produce folates during fermentation, which represents an interesting strategy as alternative to fortification with folic acid. The aim of this work was to study the effect of fermentation with a probiotic folate-producing Lactobacillus sakei strain in vegan spread products. Two products were manufactured with Andean potato and amaranth -with and without chia- and emulsified with other ingredients. Nutritional, textural, structural and sensorial analysis were performed. Products were also studied during 28 days of refrigerated storage. After 24 h fermentation bacterial growth achieved 11.0 log CFU/g and folate concentration reached 1900 ng/g, both values were kept during conservation period. No changes in firmness, viscosity, syneresis or particle size were observed after fermentation and storage, all parameters associated with products stability. Sensory analyses showed that the product without chia, fermented during 6 h, reached a good acceptability score, especially among vegetarian population. These results demonstrated the feasibility of bioenrichnovel spreadveganproductsthroughoutlacticfermentation withnochangesintechnological parameters.