Naslov
Fermentation performance of carob flour, proso millet flour and bran and their combinations

Autori
Voučko, Bojana ; Čukelj Mustač, Nikolina ; Pereira, Cleo ; Nanjara, Ljiljana ; Grgić, Tomislava ; Ćurić, Duška ; Novotni, Dubravka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / - , 2023, 232-232

Skup
Smart Food for a Healthy Planet and Human Prosperity ; 10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fermentation, flat bread, sourdough

Sažetak
Flat bread is a product acquiring popularity due to its simplicity of use and keeping but often has a poor nutritional value and can rarely be found on the market as gluten-free. Furthermore, sourdough is a promising ingredient in the production of clean label gluten free products. Previous research has shown carob flour and proso millet bran as promising functional ingredients for gluten-free bread due to their nutritional benefits, consumers liking and technological suitability. Aim of this research was to compare sourdough fermentation performances of carob flour, proso millet bran and proso millet flour, individually and combined, to be used in the production of a nutritious and sensory pleasing gluten free flat bread. Sourdoughs were fermented according to a mixture design (n=13) with Limosilactobacillus fermentum and Kluyveromyces marxianus, during 16 hours at 35 ͦC. Fermentation performance was tested through titrable acidity (until pH 8, 5), pH, lactobacillus and yeast count at end of fermentation, HPLC analysis of organic acids content (L- and D- lactic acids, acetic acid). At the end of fermentation, pH was in range 3.6 to 3.9, while TTA ranged from 9.5 to 18.4. Compared to previous research, sourdough fermentation of carob flour with the use of yeast K. marxianus has shown preferable to S. cerevisiae. The use of proso millet bran ensured a higher growth of lactobacillus and bigger production of L-lactic acid, while the 233 use of carob flour resulted in minimal concentrations of acetic acid. D-lactic acid, a nonphysiological ingredient of sourdough, was present in highest amounts in sourdoughs prepared with individual flours, reaching up to 1.1 mg/g, indicating a complementary influence of combinations of these three flours in gluten free sourdough in which the maximum concentration was 0.38 mg/g. Higher preference of combinations of carob flour, proso millet flour and bran in sourdough fermentation could also ensure a higher fiber content and overall better nutritive value of the resulting gluten free flat bread while further development of sourdough with use of by-products ensures long-term sustainable food production. Acknowledgement: This paper is supported by the PRIMA program under grant agreement No 2031 project FLAT BREAD MINE. The PRIMA program is an Art.185 initiative supported and funded under Horizon 2020, the European Union’s Framework Programme for Research, and Innovation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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