Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

Yolanda Victoria Rajagukguk,Andrzej Sidor,Anna Gramza-Michałowska,Anna Brzozowska,Bartosz Kulczyński,Marcin Schmidt,Marcellus Arnold

doi:10.3390/foods11030309

Abstract

Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims to analyse the products’ antioxidative activities, chemical and sensory properties, as well as the probiotic survivability in the dry matrices. The basic chemical composition showed that 100 g of product can fulfil up to 4.4% and 3.3% of the daily iron value from chickpeas and green lentils, respectively (assuming the iron bioavailability is 23%). Sensory evaluation and hedonic analysis of the fresh pulse snack bar showed that panelists preferred the chickpea snack bar over the green lentil snack bar. For storage analysis, snack bars were stored at 20 °C and were vacuum packaged in sealed low density polyethylene (LDPE) pouches with no light exposure for two months. Hedonic analysis during storage showed significant differences in the aroma of the snack bars (p < 0.05). Generally, the antioxidant activities decreased during the two months of storage. A strong correlation was observed between total phenolic content (TPC) and antioxidant activity assays: ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), PCL (Photochemiluminescence,). Moreover, after two months of storage, a 1-log decrease of probiotic viable cells was observed in both snack bars. To meet the dietary requirement of probiotics, it is suggested that people consume five portions and 9.4 portions of the chickpea and green lentil snack bars, respectively. The resulting products have promising properties with respect to probiotics and antioxidant potential in an unconventional way.

Highlights

In 2016, the International Year of Pulse was introduced by the Food and Agriculture Organization of the United Nations (FAO)
To meet the dietary requirement of probiotics, it is suggested that people consume five portions and 9.4 portions of the chickpea and green lentil snack bars, respectively
The chickpea snack bar contained a lower amount of protein (p < 0.05), moisture (p < 0.05), and carbohydrates than the green lentil snack bar

Summary

Introduction

In 2016, the International Year of Pulse was introduced by the Food and Agriculture Organization of the United Nations (FAO). It was reported that the kabuli-type chickpea [6] and green lentils [2] are preferable by the market outside South Asia, such as in West Asia, North Africa, and Europe. These pulses are mainly consumed in main dishes, such as in curry, dal, and soup. Studies on the comparison of chickpeas and green lentils were done to evaluate the oxidation susceptibility and to determine the consumer preference between the pulses and their acceptability. Sensory analysis of pulse-based snack bars, the comparison of chickpeas and green lentils, has not been reported yet. There is still a wide opportunity to explore pulses’ potential so they can be developed into commercialized snack products that have better sensory and functional properties

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Conclusion