Abstract
Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.
Highlights
In recent years, the prevalence of celiac disease has increased and recently, a new syndrome called non-celiac gluten sensitivity (NCGS) has been identified and confirmed [1,2]
[22] and Lactobacillus spicheri DSM 15429 (Lsp) cells were cultivated on Man Rogosa Sharpe (MRS) agar and the morphology of the colonies was used as Lactobacillus spicheri is defined by Petel et al, (2017) [37] as a heterofermentative lactic acid bacteria (LAB), being a model for comparing
Lactobacillus spicheri a novel strain isolated from industrial rice sourdough but unexploited for could improveofthe texture of the final baked
Summary
The prevalence of celiac disease has increased and recently, a new syndrome called non-celiac gluten sensitivity (NCGS) has been identified and confirmed [1,2]. The disorders related to the presence of gluten such as celiac disease, wheat allergy and NCGS, are continuously increasing reaching up to 5% of total global prevalence [3]. The gluten free products available on the market have a low textural quality associated. Foods 2020, 9, 363 with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products [1,6,7,8,9,10]. Beside the poor technological quality such as crumbling crumb, low volume, gluten free products have nutritional problems being rich in fat and poor in protein [11]
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