Abstract
The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.
Highlights
In recent years, consumers are more and more integrating their diet with functional foods [1].As a consequence, while high-calorie foods are considered unhealthy [2], the request for novel foods with functional and nutraceutical properties is increasing rapidly [3].Bread is one of the world’s widely consumed food; it represents a good source of carbohydrate, minerals, and proteins [4], but it is poor in some amino acids, especially lysine [5,6]
This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products
The decrease of pH values corresponded to the increase of titratable acidity (TTA) and the highest values were registered for the trials carried out with semolina (0.8 mL 0.1 N NaOH of increase from 0 to 2 h)
Summary
Bread is one of the world’s widely consumed food; it represents a good source of carbohydrate, minerals, and proteins [4], but it is poor in some amino acids, especially lysine [5,6]. To this purpose, the recent dietary programs of several countries are recommending the nutritional enrichment of cereal-based foods with essential amino acids [7]. The fortification of cereal-based foods with non-conventional ingredients such as legumes, plant-derived foods, and fungi [8,9,10,11] has been recognized as a good strategy to enrich the nutritional quality of bread. The addition of several protein ingredients such as legumes and edible nuts exerts several beneficial effects on the human health, including the prevention of diabetes and coronary heart diseases [12]
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