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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 profile

2023-05-23Journal article Open access
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dc.contributor.authorBartkiene, Elena
dc.contributor.authorRimsa, Arnoldas
dc.contributor.authorZokaityte, Egle
dc.contributor.authorStarkute, Vytaute
dc.contributor.authorMockus, Ernestas
dc.contributor.authorCernauskas, Darius
dc.contributor.authorRocha, João Miguel
dc.contributor.authorKlupsaite, Dovile
dc.date.accessioned2023-07-03T17:44:45Z
dc.date.available2023-07-03T17:44:45Z
dc.date.issued2023-05-23
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods12112093pt_PT
dc.identifier.eid85163090617
dc.identifier.issn2304-8158
dc.identifier.pmcPMC10252298
dc.identifier.pmid37297338
dc.identifier.urihttp://hdl.handle.net/10400.14/41523
dc.identifier.wos001004659100001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAcrylamidept_PT
dc.subjectBiogenic aminespt_PT
dc.subjectFatty acidpt_PT
dc.subjectLacto-fermentationpt_PT
dc.subjectSalba-chiapt_PT
dc.subjectVolatile compoundspt_PT
dc.subjectWhite breadpt_PT
dc.titleChanges 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 profilept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue11pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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