0000000000201152
AUTHOR
Daiva Vidmantiene
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread
The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteo…
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
Abstract The main focus in this study was to investigate the effects on wheat bread safety and quality due to addition of Helianthus tuberosus L. (JA) tubers, fermented by different lactic acid bacteria (LAB) strains (Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, P. pentosaceus KTU05-9, Lactobacillus sakei KTU05-6, P. pentosaceus KTU05-10). We found experimentally that JA tubers fermented with LAB contained more L(+) than D(−) lactic acid, which resulted in safer products than by spontaneous treatment. The concentrations of biogenic amines in all analysed fermented JA products were far below levels causing a health risk, while the products fermented with LAB contained l…
Influence of the addition ofHelianthus tuberosusL. fermented with different lactobacilli on acrylamide content in biscuits
Summary The aim of the study was to investigate the effect of the addition of Helianthus tuberosus L. fermented with different lactobacilli (Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-9) on acrylamide content in biscuits. Results of study indicated that submerged fermented Helianthus tuberosus L. tubers had the significantly (P ≤ 0.05) lower pH, higher total titratable acidity and from 1.2 to 1.3 times higher protease and from 1.2 to 2.0 higher alpha-amylase activities compared with treated by solid-state fermentation. The acrylamide content in all biscuit samples enriched with submerged fermented Helianthus tuberosus L. was measured lowe…
Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase
Abstract This study mainly focuses on a strategy for reducing of acrylamide in cereal products, predominantly in bakery products. The effect of mesophilic lactic acid bacteria (LAB) strains as well as a novel fermentation media on the bases of extruded rye wholemeal on the acrylamide formation in mixed rye bread of different weight of loaf was studied. The LC–MS/MS method for acrylamide determination in bread crumb has been applied. Addition of 15% low pH (pH 3.4–4.3) fermented product to bread dough, which were produced by using commercial strain Lactobacillus casei and bacteriocin-like inhibitory substances (BLIS) producing strains Lactobacillus sakei KTU05-6 , Pediococcus acidilactici KT…