6533b832fe1ef96bd129a267
RESEARCH PRODUCT
Influence of the addition ofHelianthus tuberosusL. fermented with different lactobacilli on acrylamide content in biscuits
Vadims BartkevicsElena BartkieneDaiva VidmantieneIveta PugajevaGrazina JuodeikieneIda Jakobsonesubject
biologyfood and beveragesPediococcus acidilacticiTitratable acidbiology.organism_classificationIndustrial and Manufacturing EngineeringLactobacillus sakeichemistry.chemical_compoundchemistryLactobacillusAcrylamideBotanyFermentationFood scienceAsparagineHelianthusFood Sciencedescription
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 lower than 10 μg kg−1. Submerged fermentation with selected lactobacilli provided specific characteristics of fermented Helianthus tuberosus products which had effect on the asparagine reduction in plant additives, thus reducing acrylamide content in biscuits enriched with Helianthus tuberosus L.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2014-08-19 | International Journal of Food Science & Technology |