Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics

• Autor(a) principal: Gunasekaran, Y.K.
• Data de Publicação: 2020
• Outros Autores: Lele, V., Sakiene, V., Zavistanaviciute, P., Zokaityte, E., Klupsaite, D., Bartkevics, V., Guiné, Raquel, Bartkiene, E.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.19/6378
• topic: biogenic amines; lactic acid fermentation; peas; ultrasound

The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid- state fermentation (SSF) and submerged fermentation (SMF) with two different lac- tic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content sig- nificantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduc- tion of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermenta- tion, as the end-product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.