Abstract
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives.
Highlights
The main parameters observed during quinoa fermentation were counts of lactic acid bacteria (LAB) and acidity parameters such as titratable acidity (TTA), pH, lactic and acetic acid contents, antioxidant activity and total phenolic content (TPC) (Table 1)
Brevis could be recommended for quinoa-wheat composite bread with production with antioxidant activity and higher overall acceptability of bread compared with unfermented seed additives
The antioxidant activity of protein factions obtained after quinoa fermentation with L. acidophilus were the highest compared with the other LAB or unfermented seed used
Summary
Quinoa is considered plant-based food product suitable for all people, mainly for health-conscious consumers, vegetarians, and athletes, because of the balanced amino acid profile and good balance between components such as carbohydrates, lipids, proteins, as well as for consumers with celiac disease [3]. The application of quinoa in bread and sourdough production using selected LAB strains has attracted much interest [4–6]. LAB play a significant role in food fermentations, where they contribute to the development of the wanted technological properties, sensory characteristics and microbiological safety in the food products. The application of selected LAB as starters permits the quality of bread products and their nutritional value to be improved through metabolic activity [7,8] and the release of peptides with antioxidant activity [9,10]
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