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Artículo

Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

Bustos, Ana YaninaIcon ; Gerez, Carla LucianaIcon ; Mohtar Mohtar, Lina GoumanaIcon ; Paz Zanini, Veronica IreneIcon ; Nazareno, Mónica AzucenaIcon ; Taranto, Maria PiaIcon ; Iturriaga, Laura Beatriz
Fecha de publicación: 02/2017
Editorial: University of Zagreb. Faculty of Food Technology and Biotechnology
Revista: Food Technology And Biotechnology
ISSN: 1330-9862
e-ISSN: 1334-2606
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Biológicas

Resumen

In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain No. C8 was selected, identified as Lactobacillus plantarum C8, and used as starter to obtain a chia sourdough. Lactic fermentation increased the organic acid concentrations (12.30, 1.02 g/kg and 23.8 g/kg dough of lactic, acetic and phenyl lactic acid, respectively), and antioxidant activities, which increased by approx. 33?40 % compared to unfermented chia flour dough. In addition, total phenolic compound content increases 25 % and its composition was strongly modified after 24 h fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.52 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32 % higher in chia sourdough (5.55 mg/g). The use of formulated chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25 % on average), compared with unfermented chia flour addition. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant status of wheat breads. In addition, this work shows, for the first time, that lactic acid bacterium is able to ferment chia dough improving its overall characteristics.
Palabras clave: Antioxidant Activity Lactobacillus , Chia Sourdough , Lactobacillus Plantarum , Phenolic Compounds , Physical Properties
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution 2.5 Unported (CC BY 2.5)
Identificadores
URI: http://hdl.handle.net/11336/57576
DOI: http://dx.doi.org/10.17113/ftb.55.03.17.5133
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Bustos, Ana Yanina; Gerez, Carla Luciana; Mohtar Mohtar, Lina Goumana; Paz Zanini, Veronica Irene; Nazareno, Mónica Azucena; et al.; Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 55; 3; 2-2017; 381-389
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