6533b872fe1ef96bd12d40ee

RESEARCH PRODUCT

Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

Daiva ZadeikeVadims BartkevicsIveta PugajevaIda JakobsoneGrazina JuodeikieneElena Bartkiene

subject

chemistry.chemical_classificationbiologySolid-stateWheat flourPediococcus acidilactici04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceReducing sugarLactobacillus sakeichemistry.chemical_compound0404 agricultural biotechnologychemistryAcrylamideFermentationFood scienceAsparagineFood Science

description

Abstract The use of pseudo-cereals for wheat products making is to fortify the deficiency of nutritional value in wheat flour. However rich in proteins plant additives could increase acrylamide content in baked products. The present study was focused on acrylamide reduction in wheat flour biscuits supplemented with lupine and defatted flaxseed flour treated by solid state (SSF) and submerged (SMF) fermentations by Lactobacillus sakei , Pediococcus pentosaceus and Pediococcus acidilactici strains. After fermentation the decrease in asparagine was on average of 67.6 and 80.6%, and reducing sugar contents were reduced by 18 and 79.4% in flaxseed and lupine, respectively. The most effective acrylamide reduction in biscuits (78 and 85%, respectively) was reached using P. acidilactici for flaxseed (SMF) and lupine (SSF). It was found a significant effects of lupine or flaxseed addition (F(1.24) = 4032, P P P P L. sakei for SSF of flaxseed and SMF of lupine acrylamide was reduced on average by 83.4%. Fermented lupine and flaxseed could have potential application for production of safe and high nutritional value biscuits.

yearjournalcountryeditionlanguage
2016-01-01LWT - Food Science and Technology
https://doi.org/10.1016/j.lwt.2015.08.002