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Espinosa Páez E, Hernández-Luna CE, Longoria-García S, Torres-Alvarez C, Velez-Argumedo C, González-Martínez BE. Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2023.2173305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Affiliation(s)
- Edith Espinosa Páez
- Departamento de Nutrición, Universidad de Monterrey, San Pedro Garza García, México
| | - Carlos E. Hernández-Luna
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, México
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Wojciechowicz-Budzisz A, Pejcz E, Spychaj R, Harasym J. Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread. Foods 2023; 12:3534. [PMID: 37835187 PMCID: PMC10572817 DOI: 10.3390/foods12193534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of the study was to determine the influence of the different shares (0/100, 5/95, 10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds (Plantago psyllium) and 20% psyllium husk (Plantago ovata Forsk) on the quality characteristics, chemical composition, total polyphenolic content (TPC), and antioxidant activity of rye bread (RB). The study was conducted with rye flour (RF) type 580 and 720 and two dough preparation methods (single-phase-1F, two-phase-2F). The inclusion of psyllium fiber in rye bread resulted in an increase in the overbaking of bread by 12.4%, total protein by 1.7%, ash by almost twofold, and TDF content by more than twofold. Psyllium fiber addition also led to a twofold improvement in antioxidant activity and an increase in TPC from 35.5 to 109.1 mg GAE/100 g d.m., as well as enhanced porosity of the crumb from 7.1 to 7.6 points on the Mohs scale. However, it caused a decrease in specific loaf volume by 10%, springiness by 3.5%, chewiness by almost 12%, and gumminess of the crumb by 8.1%. A darkening of the crust (reduction in the L* value by 10.7%) and crumb (reduction in the L* value by 37.6%) was observed as well. Notably, the results indicated that a 10% share of PF can be considered a potentially beneficial and functional ingredient, promoting health benefits without negatively affecting the physical and sensory qualities of rye bread. This suggests the potential use of PF for enhancing the nutritional value of RB without compromising its overall quality.
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Affiliation(s)
- Agata Wojciechowicz-Budzisz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wrocław, Poland; (E.P.); (J.H.)
| | - Ewa Pejcz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wrocław, Poland; (E.P.); (J.H.)
| | - Radosław Spychaj
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, J. Chełmońskiego 37 Street, 51-630 Wrocław, Poland;
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wrocław, Poland; (E.P.); (J.H.)
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Reidzane S, Gramatina I, Galoburda R, Komasilovs V, Zacepins A, Bljahhina A, Kince T, Traksmaa A, Klava D. Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread. Foods 2022; 12:foods12010155. [PMID: 36613370 PMCID: PMC9818821 DOI: 10.3390/foods12010155] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 12/29/2022] Open
Abstract
The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneous hull-less barley sourdough, germinated hull-less barley sourdough and yeast, as well as to analyze the impact of polysaccharides on the physical parameters of bread. By using the barley sourdoughs for wholegrain wheat bread dough fermentation, the specific volume and porosity was reduced; the hardness was not significantly increased, but the content of β-glucans was doubled. Principal component analysis indicates a higher content of β-glucans and a lower content of starch, total glucans, fructans and mannans for hull-less barley breads, but wholegrain wheat breads fermented with sourdoughs have a higher amount of starch, total glucans, fructans and mannans, and a lower content of β-glucans. The composition of polysaccharides was affected by the type of flour and fermentation method used.
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Affiliation(s)
- Sanita Reidzane
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
- Correspondence:
| | - Ilze Gramatina
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Ruta Galoburda
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Vitalijs Komasilovs
- Faculty of Information Technologies, Latvia University of Life Sciences and Technologies, Liela Street 2, LV-3001 Jelgava, Latvia
| | - Aleksejs Zacepins
- Faculty of Information Technologies, Latvia University of Life Sciences and Technologies, Liela Street 2, LV-3001 Jelgava, Latvia
| | - Anastassia Bljahhina
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618 Tallinn, Estonia
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Tatjana Kince
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Anna Traksmaa
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618 Tallinn, Estonia
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Dace Klava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
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Reidzane S, Kruma Z, Kazantseva J, Traksmaa A, Klava D. Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley. Foods 2021; 10:foods10102253. [PMID: 34681301 PMCID: PMC8534550 DOI: 10.3390/foods10102253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 09/14/2021] [Accepted: 09/18/2021] [Indexed: 11/16/2022] Open
Abstract
The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box-Behnken design methodology was used to determine the optimal parameters for the three-phase spontaneous backslopping fermentation process of hull-less barley sourdough, as well as to characterize the microbiological diversity. The optimized parameters of backslopping fermentation are flour and water ratio 1:1.13, temperature 30 °C, time 24 h in the 1st backslopping; the inoculate, flour and water ratio 1:1:1.3, temperature 31 °C, time 14 h in the 2nd backslopping, and the inoculate, flour and water ratio 1:1:1.5, and temperature 28.5 °C, time 12 h in the 3rd step of backslopping. In the controlled spontaneous fermentation environment in three backslopping steps, the microbiological research of hull-less barley sourdough has confirmed the dominance of species Pediococcus pentosaceus in the 3rd backslopping step of spontaneous fermentation. The developed spontaneous hull-less barley sourdough is consistent with the number of lactic bacteria and yeasts in line with that seen by the active sourdough.
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Affiliation(s)
- Sanita Reidzane
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (Z.K.); (D.K.)
- Correspondence:
| | - Zanda Kruma
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (Z.K.); (D.K.)
| | - Jekaterina Kazantseva
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (J.K.); (A.T.)
| | - Anna Traksmaa
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (J.K.); (A.T.)
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Dace Klava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (Z.K.); (D.K.)
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The potential improvements of naked barley pretreatments on GABA, β-glucan, and antioxidant properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109698] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Lachowicz S, Świeca M, Pejcz E. Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt. Antioxidants (Basel) 2020; 9:E614. [PMID: 32668797 PMCID: PMC7402143 DOI: 10.3390/antiox9070614] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/07/2020] [Accepted: 07/10/2020] [Indexed: 12/15/2022] Open
Abstract
This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.
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Affiliation(s)
- Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland;
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, Agricultural University, Skromna 8, 20-704 Lublin, Poland;
| | - Ewa Pejcz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland;
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Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( Secale cereale var. Multicaule). Journal of Food Science and Technology 2019; 56:3422-3430. [PMID: 31274910 PMCID: PMC6581991 DOI: 10.1007/s13197-019-03827-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/11/2019] [Accepted: 05/08/2019] [Indexed: 11/12/2022]
Abstract
The consumers interest in organic food and farmers’ search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule Polish: Krzyca), and to compare these parameters with open-pollinated and hybrid cultivars of common rye. The following determinations were made: the morphological and mechanical properties of grain, milling energy and the protein, starch, ash and free phenolic content of the analyzed flours, their amylograph characteristics and antioxidant potential. It was found that primitive rye has shorter kernels, lower thousand-kernel weight and a higher contribution of redness in color compared with common rye. In primitive rye grain rupture force was determined at 68.9 N and rupture energy at 35.6 mJ. Flours made from primitive rye grain have a higher content of ash and free phenolic compounds, lower starch content and similar antioxidant potential relative to common rye flours. The results of the amylograph test revealed that primitive rye flours were characterized by high baking quality. The primitive rye flours can be alternative ingredients for bread making and provide health advantage such as higher content of phenolic compounds. However, further research is needed to analyze variations in the properties of primitive rye grain and flour resulting from changes in environmental and climatic conditions.
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Effect of addition of different levels of β-glucan from minor millet on the functional, textural and sensory characteristics of cake premix and cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9732-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pejcz E, Czaja A, Wojciechowicz-Budzisz A, Gil Z, Spychaj R. The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.08.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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