Teff Type-I Sourdough to Produce Gluten-Free Muffin.

Cinzia Dingeo,Graziana Difonzo,Carlo Giuseppe Rizzello,Vito Michele Paradiso,Erica Pontonio

doi:10.3390/microorganisms8081149

Abstract

The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough has been proposed to produce GF muffins with nutritional benefits. Teff-sourdough was prepared and propagated following the traditional daily refreshment procedure until the biochemical stability was achieved. The sourdough, dominated by Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Saccharomyces cerevisiae strains, was used to produce muffins at three different levels (up to 15%, wt/wt) of fortification, achieving several positive effects on the nutritional properties of the products. The use of teff flour led to high content of fiber (>3 g/100 g) and proteins (>6 g/100 g) in muffins achieving the nutritional requirements for the healthy claims “source of fiber” and “rich in protein”. Thanks to their metabolic traits, sourdough lactic acid bacteria caused the increase of the total free amino acids (TFAA, up to 1000 mg/kg, final concentration) and phytic acid decrease (50% lower than control), which positively affect the nutritional properties of the products. Besides, high in vitro protein digestibility (IVPD, 79%) and low starch hydrolysis rate (HI, 52%) characterized the fortified muffins. Muffins also presented high in vitro antioxidant (56%) and mold-inhibitory activities, potentially contributing to an extended shelf-life of the products.

Highlights

There has been an increasing interest surrounding celiac disease (CD) due to a rise in diagnoses
The concerns about the nutritional profile of the GF products persists due to a range of deficiencies, including fiber, protein, calcium, folate, iron and vitamins B12 and D [3,4,5]. Another important nutritional issue of GF foods is related to the relatively high glycemic index (GI), which is mainly affected by available carbohydrates and depends on multiple ingredients, including fibers and proteins and fat [6]
(t3) refreshment the cell density of presumptive lactic acid bacteria (LAB) was subjected to a further increase and remained stable till the end of propagation (t12)

Summary

Introduction

There has been an increasing interest surrounding celiac disease (CD) due to a rise in diagnoses. There is no treatment available for the disease, other than following a lifelong strictly gluten-free diet [2]. The concerns about the nutritional profile of the GF products persists due to a range of deficiencies, including fiber, protein, calcium, folate, iron and vitamins B12 and D [3,4,5]. Another important nutritional issue of GF foods is related to the relatively high glycemic index (GI), which is mainly affected by available carbohydrates and depends on multiple ingredients, including fibers and proteins and fat [6]

Methods

Results

Discussion

Conclusion