Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread
Open Access
- 16 January 2021
- Vol. 10 (1), 171
- https://doi.org/10.3390/foods10010171
Abstract
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives.Keywords
Funding Information
- European Social Fund (09.3.3-LMT-K-712-15-0070 and 09.3.3-LMT-K-712-10-0089)
This publication has 56 references indexed in Scilit:
- Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal FloursApplied and Environmental Microbiology, 2012
- Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free breadMicrobial Cell Factories, 2011
- Molecular property–affinity relationship of flavanoids and flavonoids for HSA in vitroMolecular Nutrition & Food Research, 2010
- Phytate Reduction in Bran-Enriched Bread by Phytase-Producing BifidobacteriaJournal of Agricultural and Food Chemistry, 2009
- Screening of yeast strains for phytase activityFEMS Yeast Research, 2009
- Sigma's Non-specific Protease Activity Assay - Casein as a SubstrateJournal of Visualized Experiments, 2008
- The Importance of Lactic Acid Bacteria for Phytate Degradation during Cereal Dough FermentationJournal of Agricultural and Food Chemistry, 2007
- Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milkLe Lait, 2007
- Antioxidant Activity of Protein-Bound QuercetinJournal of Agricultural and Food Chemistry, 2004
- Acidification properties of lactic acid bacteria in rye sour doughsFood Microbiology, 1988