Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products

Autores
Dentice Maidana, Stefania; Gänzle, Michael; Vignolo, Graciela Margarita; Savoy, Graciela
Año de publicación
2018
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Chia and flaxseed flours are widely consumed due to their health and nutritional benefits as high proteins and omega-3 content and gluten free properties. Fermentation of these high-protein flours (sourdoughs) is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria (LAB) and yeasts, the resulting products exhibiting high palatability and sensory quality. Selected LAB (Weisella (W.) cibaria C-2, Lactobacillus (Lb.) plantarum FUA3161 and Lb. fermentum FUA3171) were used as functional cultures. Microbiological and technological features (peroxidase and proteolytic activities, water-soluble polysaccharides hydrolysis and organic acids production) of the strains in flour slurries were evaluated and sensory analysis of final fermented products (by an untrained panel) were carried out. W. cibaria C-2 was able to produce higher hydrogen peroxide concentration during sourdough fermentation than those obtained with Lb. plantarum FUA3161 or Lb. fermentum FUA3171. Among analyzed strains, moderate protein degradation and soluble polysaccharides hydrolysis were produced by W. cibaria C-2 showing accumulation of xylose > arabinose >> rhamnose and organic acids production (lactate >> ethanol > acetate). Then, LAB strains (107 UFC/g) were used as inoculum (individually and in combination) for sourdoughs production (chia and flaxseed). To obtain a baked product, different proportions (5, 10, 20, 30 y 40 %) of the pre-ferment was added to a mixture (sorghum flour, xanthan gum, sucrose, NaCl and yeast), incubated at 30 ºC for 90 min and cooked in an oven at 350 ºC, 35 min. Low percentages of pre-ferments had higher incidence in products specific volume. When sensory evaluation was performed, it was able to distinguish (> 50% of panelists) baked products inoculated with W. cibaria C-2 as those with higher taste, texture and overall aspect. The data show the great potential of LAB as alternative for improving sourdough (chia and flaxseed) fermentation.
Fil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gänzle, Michael. University of Alberta; Canadá
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
VII Congreso Internacional de Ciencia y Tecnología de Alimentos
Córdoba
Argentina
Gobierno de la Provincia de Córdoba. Ministerio de Ciencia y Tecnología
Consejo Federal de Inversiones
Materia
CHIA FLOUR
LACTIC ACID BACTERIA
GLUTEN- FREE PRODUCTS
FLAXSEED
SOURDOUGHS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/174517
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/174517
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked productsDentice Maidana, StefaniaGänzle, MichaelVignolo, Graciela MargaritaSavoy, GracielaCHIA FLOURLACTIC ACID BACTERIAGLUTEN- FREE PRODUCTSFLAXSEEDSOURDOUGHShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Chia and flaxseed flours are widely consumed due to their health and nutritional benefits as high proteins and omega-3 content and gluten free properties. Fermentation of these high-protein flours (sourdoughs) is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria (LAB) and yeasts, the resulting products exhibiting high palatability and sensory quality. Selected LAB (Weisella (W.) cibaria C-2, Lactobacillus (Lb.) plantarum FUA3161 and Lb. fermentum FUA3171) were used as functional cultures. Microbiological and technological features (peroxidase and proteolytic activities, water-soluble polysaccharides hydrolysis and organic acids production) of the strains in flour slurries were evaluated and sensory analysis of final fermented products (by an untrained panel) were carried out. W. cibaria C-2 was able to produce higher hydrogen peroxide concentration during sourdough fermentation than those obtained with Lb. plantarum FUA3161 or Lb. fermentum FUA3171. Among analyzed strains, moderate protein degradation and soluble polysaccharides hydrolysis were produced by W. cibaria C-2 showing accumulation of xylose > arabinose >> rhamnose and organic acids production (lactate >> ethanol > acetate). Then, LAB strains (107 UFC/g) were used as inoculum (individually and in combination) for sourdoughs production (chia and flaxseed). To obtain a baked product, different proportions (5, 10, 20, 30 y 40 %) of the pre-ferment was added to a mixture (sorghum flour, xanthan gum, sucrose, NaCl and yeast), incubated at 30 ºC for 90 min and cooked in an oven at 350 ºC, 35 min. Low percentages of pre-ferments had higher incidence in products specific volume. When sensory evaluation was performed, it was able to distinguish (> 50% of panelists) baked products inoculated with W. cibaria C-2 as those with higher taste, texture and overall aspect. The data show the great potential of LAB as alternative for improving sourdough (chia and flaxseed) fermentation.Fil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gänzle, Michael. University of Alberta; CanadáFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaVII Congreso Internacional de Ciencia y Tecnología de AlimentosCórdobaArgentinaGobierno de la Provincia de Córdoba. Ministerio de Ciencia y TecnologíaConsejo Federal de InversionesGobierno de la Provincia de Córdoba. Ministerio de Ciencia y Tecnología2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfhttp://hdl.handle.net/11336/174517Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products; VII Congreso Internacional de Ciencia y Tecnología de Alimentos; Córdoba; Argentina; 2018; 937-937978-987-45380-9-3CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://cicytac.cba.gov.ar/wp-content/uploads/2018/12/Libro-de-Res%C3%BAmenes-VII-CICYTAC-2018.pdfInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:07Zoai:ri.conicet.gov.ar:11336/174517instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:11:07.244CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products
title Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products
spellingShingle Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products
Dentice Maidana, Stefania
CHIA FLOUR
LACTIC ACID BACTERIA
GLUTEN- FREE PRODUCTS
FLAXSEED
SOURDOUGHS
title_short Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products
title_full Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products
title_fullStr Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products
title_full_unstemmed Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products
title_sort Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products
dc.creator.none.fl_str_mv Dentice Maidana, Stefania
Gänzle, Michael
Vignolo, Graciela Margarita
Savoy, Graciela
author Dentice Maidana, Stefania
author_facet Dentice Maidana, Stefania
Gänzle, Michael
Vignolo, Graciela Margarita
Savoy, Graciela
author_role author
author2 Gänzle, Michael
Vignolo, Graciela Margarita
Savoy, Graciela
author2_role author
author
author
dc.subject.none.fl_str_mv CHIA FLOUR
LACTIC ACID BACTERIA
GLUTEN- FREE PRODUCTS
FLAXSEED
SOURDOUGHS
topic CHIA FLOUR
LACTIC ACID BACTERIA
GLUTEN- FREE PRODUCTS
FLAXSEED
SOURDOUGHS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Chia and flaxseed flours are widely consumed due to their health and nutritional benefits as high proteins and omega-3 content and gluten free properties. Fermentation of these high-protein flours (sourdoughs) is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria (LAB) and yeasts, the resulting products exhibiting high palatability and sensory quality. Selected LAB (Weisella (W.) cibaria C-2, Lactobacillus (Lb.) plantarum FUA3161 and Lb. fermentum FUA3171) were used as functional cultures. Microbiological and technological features (peroxidase and proteolytic activities, water-soluble polysaccharides hydrolysis and organic acids production) of the strains in flour slurries were evaluated and sensory analysis of final fermented products (by an untrained panel) were carried out. W. cibaria C-2 was able to produce higher hydrogen peroxide concentration during sourdough fermentation than those obtained with Lb. plantarum FUA3161 or Lb. fermentum FUA3171. Among analyzed strains, moderate protein degradation and soluble polysaccharides hydrolysis were produced by W. cibaria C-2 showing accumulation of xylose > arabinose >> rhamnose and organic acids production (lactate >> ethanol > acetate). Then, LAB strains (107 UFC/g) were used as inoculum (individually and in combination) for sourdoughs production (chia and flaxseed). To obtain a baked product, different proportions (5, 10, 20, 30 y 40 %) of the pre-ferment was added to a mixture (sorghum flour, xanthan gum, sucrose, NaCl and yeast), incubated at 30 ºC for 90 min and cooked in an oven at 350 ºC, 35 min. Low percentages of pre-ferments had higher incidence in products specific volume. When sensory evaluation was performed, it was able to distinguish (> 50% of panelists) baked products inoculated with W. cibaria C-2 as those with higher taste, texture and overall aspect. The data show the great potential of LAB as alternative for improving sourdough (chia and flaxseed) fermentation.
Fil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gänzle, Michael. University of Alberta; Canadá
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
VII Congreso Internacional de Ciencia y Tecnología de Alimentos
Córdoba
Argentina
Gobierno de la Provincia de Córdoba. Ministerio de Ciencia y Tecnología
Consejo Federal de Inversiones
description Chia and flaxseed flours are widely consumed due to their health and nutritional benefits as high proteins and omega-3 content and gluten free properties. Fermentation of these high-protein flours (sourdoughs) is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria (LAB) and yeasts, the resulting products exhibiting high palatability and sensory quality. Selected LAB (Weisella (W.) cibaria C-2, Lactobacillus (Lb.) plantarum FUA3161 and Lb. fermentum FUA3171) were used as functional cultures. Microbiological and technological features (peroxidase and proteolytic activities, water-soluble polysaccharides hydrolysis and organic acids production) of the strains in flour slurries were evaluated and sensory analysis of final fermented products (by an untrained panel) were carried out. W. cibaria C-2 was able to produce higher hydrogen peroxide concentration during sourdough fermentation than those obtained with Lb. plantarum FUA3161 or Lb. fermentum FUA3171. Among analyzed strains, moderate protein degradation and soluble polysaccharides hydrolysis were produced by W. cibaria C-2 showing accumulation of xylose > arabinose >> rhamnose and organic acids production (lactate >> ethanol > acetate). Then, LAB strains (107 UFC/g) were used as inoculum (individually and in combination) for sourdoughs production (chia and flaxseed). To obtain a baked product, different proportions (5, 10, 20, 30 y 40 %) of the pre-ferment was added to a mixture (sorghum flour, xanthan gum, sucrose, NaCl and yeast), incubated at 30 ºC for 90 min and cooked in an oven at 350 ºC, 35 min. Low percentages of pre-ferments had higher incidence in products specific volume. When sensory evaluation was performed, it was able to distinguish (> 50% of panelists) baked products inoculated with W. cibaria C-2 as those with higher taste, texture and overall aspect. The data show the great potential of LAB as alternative for improving sourdough (chia and flaxseed) fermentation.
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
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http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/174517
Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products; VII Congreso Internacional de Ciencia y Tecnología de Alimentos; Córdoba; Argentina; 2018; 937-937
978-987-45380-9-3
CONICET Digital
CONICET
url http://hdl.handle.net/11336/174517
identifier_str_mv Chia and flaxseed flours fermented by lactic acid bacteria for the production of gluten free baked products; VII Congreso Internacional de Ciencia y Tecnología de Alimentos; Córdoba; Argentina; 2018; 937-937
978-987-45380-9-3
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://cicytac.cba.gov.ar/wp-content/uploads/2018/12/Libro-de-Res%C3%BAmenes-VII-CICYTAC-2018.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Gobierno de la Provincia de Córdoba. Ministerio de Ciencia y Tecnología
publisher.none.fl_str_mv Gobierno de la Provincia de Córdoba. Ministerio de Ciencia y Tecnología
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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