Table_3_Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification.pdf
Apple by-products (ABP) underwent fermentation (48 h at 30°C, Fermented-ABP) with a selected binary culture of Weissella cibaria PEP23F and Saccharomyces cerevisiae AN6Y19. Compared to Raw-ABP and Chemically Acidified-ABP (CA-ABP), fermentation markedly increased the hydration properties of ABP. Fermentation led to the highest increases of total and insoluble dietary fibers (DF). Raw-, CA- and Fermented-ABP, at 5 and 10% (w w–1 of flour), were the ingredients for making fortified wheat breads. Addition of ABP and mainly fermentation enhanced dough water absorption and stability, and markedly increased the content of DF. Fortification mainly with 5% of Fermented-ABP did not interfere with bread rheology and color. As shown by profiling volatile compounds, Fermented-ABP imparted agreeable and specific sensory attributes, also appreciated by sensory analysis, and decreased bread hydrolysis index, and delayed mold contamination and firming. Fermented-ABP were suitable ingredients to fortify wheat bread formula, which agreed with bio-economy and environmental sustainability concepts.
History
References
- https://doi.org//10.1093/ajcn/52.1.128
- https://doi.org//10.1006/jcrs.1997.0173
- https://doi.org//10.1002/jsfa.9633
- https://doi.org//10.1080/07388550802368895
- https://doi.org//10.1016/j.lwt.2012.08.019
- https://doi.org//10.1093/ajcn/69.1.30
- https://doi.org//10.1007/bf00902747
- https://doi.org//10.1016/j.foodhyd.2019.01.058
- https://doi.org//10.1128/AEM.02669-10
- https://doi.org//10.1111/j.1365-2672.2004.02171.x
- https://doi.org//10.1016/j.fct.2017.10.023
- https://doi.org//10.1094/CCHEM.2000.77.3.370
- https://doi.org//10.1016/j.foodchem.2015.03.092
- https://doi.org//10.1007/s00217-009-1085-1
- https://doi.org//10.1016/j.wasman.2018.04.001
- https://doi.org//10.1080/10408398.2014.922043
- https://doi.org//10.1371/journal.pone.0152575
- https://doi.org//10.1016/j.copbio.2017.07.016
- https://doi.org//10.1128/AEM.02413-14
- https://doi.org//10.1002/fsn3.817
- https://doi.org//10.1016/j.ijfoodmicro.2018.05.018
- https://doi.org//10.1080/10408398.2017.1305946
- https://doi.org//10.1007/s00217-002-0632-9
- https://doi.org//10.1111/ijfs.13005
- https://doi.org//10.1016/j.fm.2006.07.007
- https://doi.org//10.1016/j.lwt.2005.08.001
- https://doi.org//10.1016/j.ijfoodmicro.2015.09.015
- https://doi.org//10.1016/0308-8146(95)00199-9
- https://doi.org//10.1111/1750-3841.14155
- https://doi.org//10.1002/jsfa.2740440209
- https://doi.org//10.1016/j.foodres.2010.05.017
- https://doi.org//10.1016/j.ijfoodmicro.2010.03.014
- https://doi.org//10.1016/j.foodchem.2003.10.005
- https://doi.org//10.1080/10408398.2013.850652
- https://doi.org//10.1016/j.fm.2015.02.014
- https://doi.org//10.1016/j.tifs.2014.08.004
- https://doi.org//10.1007/s00217-004-0889-2
- https://doi.org//10.1016/j.jfoodeng.2014.01.023
- https://doi.org//10.1016/j.jfoodeng.2010.01.0087
- https://doi.org//10.1080/10408690490263783
- https://doi.org//10.1016/j.appet.2017.11.092
- https://doi.org//10.1007/s11274-01
- https://doi.org//10.1017/S095442241700004X
- https://doi.org//10.1111/j.1365-2672.1995.tb00949.x
- https://doi.org//10.1016/j.fm.2006.04.001
- https://doi.org//10.1146/annurev-food-081315-032749
- https://doi.org//10.1016/S0308-8146(02)00135-8
- https://doi.org//10.1016/j.ijfoodmicro.2018.01.001
- https://doi.org//10.1007/s13197-017-2868-1