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dc.contributor.author
Bustos, Ana Yanina
dc.contributor.author
Gerez, Carla Luciana
dc.contributor.author
Mohtar Mohtar, Lina Goumana
dc.contributor.author
Paz Zanini, Veronica Irene
dc.contributor.author
Nazareno, Mónica Azucena
dc.contributor.author
Taranto, Maria Pia
dc.contributor.author
Iturriaga, Laura Beatriz
dc.date.available
2018-08-29T19:55:33Z
dc.date.issued
2017-02
dc.identifier.citation
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 ; Faculty Food Technology Biotechnology; Food Technology And Biotechnology; 55; 3; 2-2017; 381-389
dc.identifier.issn
1330-9862
dc.identifier.uri
http://hdl.handle.net/11336/57576
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Faculty Food Technology Biotechnology
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Antioxidant Activity Lactobacillus
dc.subject
Chia Sourdough
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Lactobacillus Plantarum
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Phenolic Compounds
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Physical Properties
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Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-13T18:58:58Z
dc.identifier.eissn
1334-2606
dc.journal.volume
55
dc.journal.number
3
dc.journal.pagination
381-389
dc.journal.pais
Croacia
dc.journal.ciudad
Zagreb
dc.description.fil
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad San Pablo Tucumán; Argentina
dc.description.fil
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Mohtar Mohtar, Lina Goumana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
dc.description.fil
Fil: Paz Zanini, Veronica Irene. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; Argentina
dc.description.fil
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
dc.description.fil
Fil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
dc.journal.title
Food Technology And Biotechnology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.17113/ftb.55.03.17.5133


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