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的物理化学性质的变化 (

Elena Bartkiene^1,2, Arnoldas Rimsa¹, Egle Zokaityte²

¹Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.

Foods (Basel, Switzerland)

|June 10, 2023

概括

用 Lactiplantibacillus plantarum 发酵种子提高了它们的营养价值. 将这些发酵种子添加到小麦面包中,提高了脂肪酸概况和减少了烯胺,尽管根据度的不同,感官接受度有所不同.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
营养科学营养科学

背景情况:

种子 (CS) 富含营养,但可以通过发酵进一步增强.
牛乳植物植物菌植物 (Lp. 植物 (plantarum) 是一种益生菌细菌,对食物矩阵有潜在的益处.
小麦面包是必需的基本食品,营养强化是必要的.

研究的目的:

用Lp.来研究固态发酵 (SSF) 和浸泡发酵 (SMF) 的影响. 关于 Chia 种子的植物性质.
评估将发酵种子 (FCS) 纳入小麦面包对其质量,感觉特征和烯胺含量的影响.

主要方法:

奇亚种子是使用Lp发酵的. 通过SSF和SMF.通过SSF和SMF.
发酵种子 (FCS) 和非发酵种子 (NFCS) 在10%,20%和30%的度中被纳入小麦面包中.
分析包括酸度,乳酸细菌数量,生物氨基,脂肪酸,挥发性化合物,烯胺和感官评估.

主要成果:

发酵改变了豆种子的脂肪酸特征,增加了多不和脂肪酸 (PUFA) 和omega-3 (ω-3),同时减少了和脂肪酸 (SFAs).
用FCS补充的小麦面包显示了改善的FA配置文件,减少了烯胺含量 (特别是30%的SSF FCS),以及改变了挥发性化合物配置文件.
补充面包的具体体积和孔隙性减少,但SSF增强面包的水分较高,烤质量损失较低. 总体接受率低于对照,但在10-20%的SMF FCS水平下是可以接受的.

结论:

这就是Lp. 植物发酵增强了 Chia 种子的营养质量.
将FCS纳入小麦面包可以改善其脂肪酸成分,并显著减少烯胺的形成.
豆种子的发酵和含量水平会影响面包的质量和感官属性,为更健康的面包配方提供战略.

关键词:

烯胺的使用方法生物原氨基胺的生物原氨基胺.脂肪酸脂肪酸是一种脂肪酸.乳酸发酵乳酸发酵萨尔巴 - 奇亚是什么意思挥发性化合物是挥发性的化合物.白面包是一种白面包.

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