Abstract
Although recognized as important sources of functional compounds, milling by-products are often removed from the cereal kernel prior milling process. Indeed, the high presence of fiber in bran and the co-presence of lipids and lipase in germ are often considered as downsides for breadmaking. In this work, Lactobacillus plantarum T6B10 and Weissella confusa BAN8 were used as selected starters to ferment maize milling by-products mixtures made with heat-treated or raw germ and bran. The effects on the biochemical and nutritional features as well as the stability of the milling by-products were investigated. Lactic acid bacteria metabolisms improved the free amino acids and peptides concentrations and the antioxidant activity and caused a relevant phytic acid degradation. Moreover, fermentation allowed a marked decrease of the lipase activity, stabilizing the matrix by preventing oxidative processes. The use of fermented by-products as ingredients improved the nutritional, textural and sensory properties of wheat bread. Fortified breads (containing 25% of fermented by-products) were characterized by a concentration in dietary fiber and proteins of ca. 11 and 13% of dry matter, respectively. Compared to the use of the unfermented ones, the addition of pre-fermented by-products to bread caused a significant increase in protein digestibility (up to 60%), and a relevant decrease of the starch hydrolysis index (ca. 13%). According to the results, this study demonstrates the potential of fermentation to convert maize bran and germ, commonly considered food wastes, into nutritive improvers, meeting nutritional and sensory requests of modern consumers.
Highlights
The World Health Organization (WHO) stated, in 2016, that more than 1.9 billion adults were overweight and more than 600 million obese (WHO, 2018), probably due to the radical changes of the dietary habits recorded through the past decades (Fernstrand et al, 2017)
Aiming at selecting strains to be used as mixed starter for maize milling by-products fermentation, the pro-technological and functional features of Lactic acid bacteria (LAB) were evaluated when singly inoculated in their own isolation matrix
Lactic acid bacteria strains were singly used to ferment wheat, quinoa, hemp and hop flours and wheat germ at 30◦C for 24 h
Summary
The World Health Organization (WHO) stated, in 2016, that more than 1.9 billion adults were overweight and more than 600 million obese (WHO, 2018), probably due to the radical changes of the dietary habits recorded through the past decades (Fernstrand et al, 2017). The need for food companies to produce dietary fibers-enriched as well as low-calorific foods to meet the consumers requirements, is leading to investments in allocating resources in innovative foods developments In this scenario, several scientific researches have been carried out aiming at substituting wheat flour in bread formulations (Sivam et al, 2010; Preedy et al, 2011; Rosell et al, 2016) and toward sustainable solutions, the fortification with milling by-products has largely been proposed (Katina et al, 2012; Rizzello et al, 2012; Singh et al, 2012; Pontonio et al, 2017). Lactic acid bacteria (LAB) have already been proposed as a promising tool to overcome the sensory, structural, functional and nutritional drawbacks related to their use as ingredients in bread-making (Katina et al, 2012; Rizzello et al, 2012; Pontonio et al, 2017)
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