Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/51868
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Bartkienė, Elena;Jakobsone, Ida;Juodeikienė, Gražina;Vidmantienė, Daiva;Rekstyte, Toma;Pugajeva, Iveta;Bartkevics, Vadims;Maruška, Audrius;Ragažinskienė, Ona
Title: The influence of certain LAB sourdough fermentation of the Jerusalem artichoke (Helianthus tuberosus L.) tubers on the quality and safety of wheat bread
Is part of: Foodbalt-2013 : Food, health and well-being : 8th Baltic conference on food science and technology, May 23-24, 2013, Tallinn, Estonia : conference programm and abstracts [elektroninis išteklius]. Tallinnn : Tallinn university of technology, 2013
Extent: p. 15-15
Date: 2013
Keywords: Wheat bread;Jerusalem artichoke;Helianthus tuberosus L;Fermentation
ISBN: 9789949430635
Abstract: The main focus in this study was to investigate the effects on wheat bread safety and quality due to addition of Jerusalem artichoke (Helianthus tuberosus L.) tubers, fermented by different lactic acid bacteria (LAB) strains that produce bacteriocin-like inhibitory substance (BLIS). For the Jerusalem artichoke (JA) sourdough fermentation several different LAB (Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, Pediococcus pentosaceus KTU05-9, Lactobacillus sakei KTU05-6, Pediococcus pentosaceus KTU05-10) were used. The mass fraction of fermented or untreated tubers of JA in the wheat bread formula was 15%. We found experimentally that JA tubers fermented with LAB contained more L(+) lactic acid than D(-) lactic acid, which resulted in safer products than by spontaneous treatment. The concentrations of biogenic amines in all analysed fermented JA products were far below levels causing a health risk, while the products fermented with LAB contained lower amounts by 50; 55; 55; 68 and 54 %, respectively. We also found that the proteolytic activity of LAB does not correlate with acrylamide content in bread made with JA additives (R = 0.3683; P = 0.2015), but there was a strong correlation between acrylamide and the sourdough pH (R = 0.8801; P = 0.0056), and with LAB amylase activity excreted in JA material (R = 0.9719; P = 0.003). We conclude that the use of lactic acid fermentation allows wheat bread enrichment with 15 % JA fermented with LAB, without deterioration in bread quality parameters
Internet: https://hdl.handle.net/20.500.12259/51868
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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