Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/44011 |
Resumo: | In this study, the non-treated and lacto-fermented (with Lacticaseibacillus paracasei LUHS244) wholemeal of new breed lines of colored wheat (blue 8558-1 and black 8472-5) and traditional wheat "Silva", was evaluated for the lactic acid bacteria (LAB) viable count, acidity, color parameters, amino acid (AA) profile, gamma-aminobutyric acid (GABA), and biogenic amine content. The addition of 50, 100, 150, 200, and 250 g of tested wheat wholemeal was used for biscuit preparation. The chromaticity characteristics of the dough and biscuits, dough pH, acrylamide concentration, overall acceptability, and volatile compounds (VC) were examined. In most cases, fermentation increased the AA and GABA contents in wheat wholemeal. The main biogenic amines in tested wholemeal were putrescine and spermidine. Wheat wholemeal, fermented for 48 h, was selected for biscuit preparation due to its lower pH and higher LAB viable counts. The acrylamide concentration showed correlations with individual VCs. In conclusion, wheat biscuits prepared with 200 and 250 g of non-fermented “Silva” wheat wholemeal, 50 and 100 g of non-fermented and fermented blue wheat wholemeal, as well as 50, 100, and 150 g of non-fermented black wheat wholemeal can be recommended for achieving appropriate acrylamide concentration reduction without impairing the sensory acceptability of the product. |
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Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit qualityAcrylamideBiscuitsBlue and black wheatFermentationIn this study, the non-treated and lacto-fermented (with Lacticaseibacillus paracasei LUHS244) wholemeal of new breed lines of colored wheat (blue 8558-1 and black 8472-5) and traditional wheat "Silva", was evaluated for the lactic acid bacteria (LAB) viable count, acidity, color parameters, amino acid (AA) profile, gamma-aminobutyric acid (GABA), and biogenic amine content. The addition of 50, 100, 150, 200, and 250 g of tested wheat wholemeal was used for biscuit preparation. The chromaticity characteristics of the dough and biscuits, dough pH, acrylamide concentration, overall acceptability, and volatile compounds (VC) were examined. In most cases, fermentation increased the AA and GABA contents in wheat wholemeal. The main biogenic amines in tested wholemeal were putrescine and spermidine. Wheat wholemeal, fermented for 48 h, was selected for biscuit preparation due to its lower pH and higher LAB viable counts. The acrylamide concentration showed correlations with individual VCs. In conclusion, wheat biscuits prepared with 200 and 250 g of non-fermented “Silva” wheat wholemeal, 50 and 100 g of non-fermented and fermented blue wheat wholemeal, as well as 50, 100, and 150 g of non-fermented black wheat wholemeal can be recommended for achieving appropriate acrylamide concentration reduction without impairing the sensory acceptability of the product.Veritati - Repositório Institucional da Universidade Católica PortuguesaBartkiene, ElenaValionyte, AisteStarkute, VytauteKlupsaite, DovileMockus, ErnestasZokaityte, EgleCernauskas, DariusRocha, João MiguelÖzogul, FatihRuibys, RomasLiatukas, ZilvinasRuzgas, Vytautas2024-02-16T18:24:25Z2024-012024-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/44011eng0733-521010.1016/j.jcs.2023.10383185185979219001140632600001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-12T01:38:34Zoai:repositorio.ucp.pt:10400.14/44011Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:39:03.762750Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality |
title |
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality |
spellingShingle |
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality Bartkiene, Elena Acrylamide Biscuits Blue and black wheat Fermentation |
title_short |
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality |
title_full |
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality |
title_fullStr |
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality |
title_full_unstemmed |
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality |
title_sort |
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality |
author |
Bartkiene, Elena |
author_facet |
Bartkiene, Elena Valionyte, Aiste Starkute, Vytaute Klupsaite, Dovile Mockus, Ernestas Zokaityte, Egle Cernauskas, Darius Rocha, João Miguel Özogul, Fatih Ruibys, Romas Liatukas, Zilvinas Ruzgas, Vytautas |
author_role |
author |
author2 |
Valionyte, Aiste Starkute, Vytaute Klupsaite, Dovile Mockus, Ernestas Zokaityte, Egle Cernauskas, Darius Rocha, João Miguel Özogul, Fatih Ruibys, Romas Liatukas, Zilvinas Ruzgas, Vytautas |
author2_role |
author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Bartkiene, Elena Valionyte, Aiste Starkute, Vytaute Klupsaite, Dovile Mockus, Ernestas Zokaityte, Egle Cernauskas, Darius Rocha, João Miguel Özogul, Fatih Ruibys, Romas Liatukas, Zilvinas Ruzgas, Vytautas |
dc.subject.por.fl_str_mv |
Acrylamide Biscuits Blue and black wheat Fermentation |
topic |
Acrylamide Biscuits Blue and black wheat Fermentation |
description |
In this study, the non-treated and lacto-fermented (with Lacticaseibacillus paracasei LUHS244) wholemeal of new breed lines of colored wheat (blue 8558-1 and black 8472-5) and traditional wheat "Silva", was evaluated for the lactic acid bacteria (LAB) viable count, acidity, color parameters, amino acid (AA) profile, gamma-aminobutyric acid (GABA), and biogenic amine content. The addition of 50, 100, 150, 200, and 250 g of tested wheat wholemeal was used for biscuit preparation. The chromaticity characteristics of the dough and biscuits, dough pH, acrylamide concentration, overall acceptability, and volatile compounds (VC) were examined. In most cases, fermentation increased the AA and GABA contents in wheat wholemeal. The main biogenic amines in tested wholemeal were putrescine and spermidine. Wheat wholemeal, fermented for 48 h, was selected for biscuit preparation due to its lower pH and higher LAB viable counts. The acrylamide concentration showed correlations with individual VCs. In conclusion, wheat biscuits prepared with 200 and 250 g of non-fermented “Silva” wheat wholemeal, 50 and 100 g of non-fermented and fermented blue wheat wholemeal, as well as 50, 100, and 150 g of non-fermented black wheat wholemeal can be recommended for achieving appropriate acrylamide concentration reduction without impairing the sensory acceptability of the product. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-02-16T18:24:25Z 2024-01 2024-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/44011 |
url |
http://hdl.handle.net/10400.14/44011 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0733-5210 10.1016/j.jcs.2023.103831 85185979219 001140632600001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799137440720486400 |