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Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality

2024-01Journal article Open access
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dc.contributor.authorBartkiene, Elena
dc.contributor.authorValionyte, Aiste
dc.contributor.authorStarkute, Vytaute
dc.contributor.authorKlupsaite, Dovile
dc.contributor.authorMockus, Ernestas
dc.contributor.authorZokaityte, Egle
dc.contributor.authorCernauskas, Darius
dc.contributor.authorRocha, João Miguel
dc.contributor.authorÖzogul, Fatih
dc.contributor.authorRuibys, Romas
dc.contributor.authorLiatukas, Zilvinas
dc.contributor.authorRuzgas, Vytautas
dc.date.accessioned2024-02-16T18:24:25Z
dc.date.available2024-02-16T18:24:25Z
dc.date.issued2024-01
dc.description.abstractIn 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.jcs.2023.103831
dc.identifier.eid85185979219
dc.identifier.issn0733-5210
dc.identifier.urihttp://hdl.handle.net/10400.14/44011
dc.identifier.wos001140632600001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectAcrylamidept_PT
dc.subjectBiscuitspt_PT
dc.subjectBlue and black wheatpt_PT
dc.subjectFermentationpt_PT
dc.titleInfluence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit qualitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleJournal of Cereal Sciencept_PT
oaire.citation.volume115pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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