Percorrer por autor "Cernauskas, Darius"
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- Changes in the physicochemical properties of chia (Salvia hispanica L.) seeds during solid-state and submerged fermentation and their influence on wheat bread quality and sensory profilePublication . Bartkiene, Elena; Rimsa, Arnoldas; Zokaityte, Egle; Starkute, Vytaute; Mockus, Ernestas; Cernauskas, Darius; Rocha, João Miguel; Klupsaite, DovileThis study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physicochemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (omega-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 mu g/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread.
- Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reductionPublication . Starkute, Vytaute; Bartkiene, Elena; Mockus, Ernestas; Rocha, João Miguel; Cernauskas, Darius; Mozuriene, Erika; Ruibys, Romas; Orhun, Gul Ebru; Klupsaite, DovileThis study aimed to assess how non-treated (N), milled (M), and with Lactiplantibacillus plantarum fermented (F) green lentils affect the quality and safety parameters, including volatile compound (VC) profile and acrylamide (AA) concentration, of wheat bread (WB). The overall acceptability (OA) of WB with 5, 10, 15, and 20% lentils, as well as with 25% the non-M F and N non-F lentils was similar to that of the control. The addition of M lentils resulted in a higher increase in AA concentration in WB, compared to those prepared with non-M lentils. Lentil quantity and type added significantly influenced most of the VC formation in bread. Correlations between AA content in WB and separate VC were found. Finally, it can be suggested to supplement the bread with 5, 10, or 15% fermented non-milled green lentils to provide the safest variant with a low AA level as well as favorable OA.
- Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit qualityPublication . Bartkiene, Elena; Valionyte, Aiste; Starkute, Vytaute; Klupsaite, Dovile; Mockus, Ernestas; Zokaityte, Egle; Cernauskas, Darius; Rocha, João Miguel; Özogul, Fatih; Ruibys, Romas; Liatukas, Zilvinas; Ruzgas, VytautasIn this study, the non-treated and lacto-fermented (with Lacticaseibacillus paracasei LUHS244) wholemeal of new breed lines of colored wheat (blue 8558-1 and black 8472-5) and traditional wheat "Silva", was evaluated for the lactic acid bacteria (LAB) viable count, acidity, color parameters, amino acid (AA) profile, gamma-aminobutyric acid (GABA), and biogenic amine content. The addition of 50, 100, 150, 200, and 250 g of tested wheat wholemeal was used for biscuit preparation. The chromaticity characteristics of the dough and biscuits, dough pH, acrylamide concentration, overall acceptability, and volatile compounds (VC) were examined. In most cases, fermentation increased the AA and GABA contents in wheat wholemeal. The main biogenic amines in tested wholemeal were putrescine and spermidine. Wheat wholemeal, fermented for 48 h, was selected for biscuit preparation due to its lower pH and higher LAB viable counts. The acrylamide concentration showed correlations with individual VCs. In conclusion, wheat biscuits prepared with 200 and 250 g of non-fermented “Silva” wheat wholemeal, 50 and 100 g of non-fermented and fermented blue wheat wholemeal, as well as 50, 100, and 150 g of non-fermented black wheat wholemeal can be recommended for achieving appropriate acrylamide concentration reduction without impairing the sensory acceptability of the product.
- Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reductionPublication . Bartkiene, Elena; Kungiene, Giedre; Starkute, Vytaute; Klupsaite, Dovile; Zokaityte, Egle; Cernauskas, Darius; Kamarauskiene, Egle; Özogul, Fatih; Rocha, João MiguelThis study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics – chiefly, overall acceptability (OA), porosity, specific volume (v), mass loss after baking (ML), shape retention coefficient, crust and crumb color coordinates, bread crumb hardness during storage, saccharides content, and acrylamide (AA) concentration. PHG was prepared by mixing 100 g of psyllium husk powder with 800 mL of warm water. It was established that the amount of psyllium husk gel is a significant factor in dough redness (a*) (p < 0.001). A moderate positive correlation (r) was found between acrylamide content in wheat bread and maltose concentration in dough (r = 0.567). The psyllium husk gel increased the overall acceptability and specific volume of wheat bread. Wheat bread porosity showed a moderate positive correlation with mass loss after baking (r = 0.567) and a strong positive correlation with texture hardness (r = 0.664). Lower acrylamide content was obtained in wheat bread prepared with 5, 10, 15, 20, and 25% of psyllium husk gel (1.53, 2.34, 3.80, 2.69, and 3.62 times lower than the control wheat bread, respectively). Acrylamide content showed a strong positive correlation with the porosity of wheat bread (r = 0.672), with crust brightness (L*), and yellowness/blueness (b*) coordinates, as well as with crumb brightness, redness, and yellowness coordinates. Overall, psyllium husk gel hydrocolloids reduced acrylamide formation in wheat bread and can be recommended for the quality improvement of wheat bread.
- Quality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.)Publication . Starkute, Vytaute; Bartkiene, Elena; Mockus, Ernestas; Radvila, Emilis; Matuzeviciute, Daiva; Balynaite, Kamile; Bredikis, Arvydas; Ilgunaite, Gabriele; Juskaite, Akvile; Cho, Vaneck; Rocha, João Miguel; Cernauskas, Darius; Ruibys, Romas; Mozuriene, Erika; Akin, Meleksen; Curtis, Tanya; Klupsaite, DovileThis study investigated the effects of untreated, milled, and fermented with Lactiplantibacillus plantarum No. 122 red lentils (Lens culinaris L.) on the quality and safety parameters of wheat bread (WB). The quantity (5, 10, 15, 20 and 25 %) and type of lentils added significantly influenced WB specific volume. Bread with 10 % of fermented non-milled (FNM) and 15 % of fermented milled (FM) lentils exhibited lower porosity (average, 52.4 %), while the highest total titratable acidity (1.12°N) was observed in bread enriched with 25 % of (FM) lentils. Enrichment with red lentils increased acrylamide levels in most breads to 14–44 ?g/kg. A moderate correlation (?0.415–0.449) was found between acrylamide levels and certain VOCs of WB. Breads containing 10 and 15 % (FM) and (FNM) lentils showed overall acceptability scores (average, 4.1) similar to control bread. In conclusion, adding 5 % of non-fermented/fermented lentils to WB allowed for high acceptability without increasing acrylamide concentrations.