Abstract
During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.
Highlights
Food production by-products (BPs) may cause detrimental effects in the environment if no treatment, minimization, or prevention methods are undertaken
This study showed that ultrasonication at 37 kHz and fermentation are both effective for improving the biosafety of by-products
The tested by-products had a different influence on the dough and bread quality parameters; the specific volume and porosity of the breads showed a very weak correlation with overall acceptability (r = 0.1210 and r = 0.1413, respectively), and the most acceptable breads were prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP
Summary
Food production by-products (BPs) may cause detrimental effects in the environment if no treatment, minimization, or prevention methods are undertaken. Food processing BPs are considered a source of valuable compounds that could be recovered to fortify different products (Galanakis, 2020). The non-dairy plant-based drink industry is increasing (Munekata et al, 2020). The other compounds, such as phenols, flavonoids, or fatty acids, in the coconut press cake possess antidiabetic and anticancer properties, while oats are characterized by a high content of β-glucan and positively affect human health (Karandeep et al, 2019; Krochmal-Marczak et al, 2020). Plant-based drinks and BPs could contain some antinutritional compounds. Oxalate and phytates, which reduce the bioavailability of minerals and proteins, are found in oat while almonds contain allergenic protein amandin (Munekata et al, 2020). Considering all that, the valorization of plant-based drink preparation BPs is beneficial for both the environment and the food industry
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