Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

Abstract

This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of quinoa and Kamut® flours opportunely fermented, as partial or complete substitution of wheat flour, may be interesting for producing more balanced bakery products with respect to nutritional aspects and to unique aromatic profile. Furthermore, the supplementation of these flours, rich in protein content and free amino acids, could represent an optimal substrate to enhance the growth of lactic acid bacteria used as starter culture in leavened bakery products.

Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

“…As expected, in the composition analysis of quinoa flours highlights the protein contents, where the YQF showed a higher value (p < 0.05) compared with the BQF. Importantly, both flours studied herein contained relatively higher amounts of protein than those reported by other authors for other varieties of quinoa flours, which ranged from 13.40% to 16.5% (Di Renzo, Reale, Boscaino, & Messia, 2018;Paucar-Menacho et al, 2018;Repo-Carrasco-Valencia & Serna, 2011). In general, the adequate protein content of the quinoa flours made them suitable raw materials for the extraction and manufacture of protein isolates with good nutritional quality.…”

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

“…Acids, alcohols, ketones, esters, lactones, and aldehydes are produced as a result of microbial fermentation (Pico, Bernal, & Gómez, ). There are a number of studies on the production and detection of aroma volatiles in sourdough‐based breads using various methods including headspace solid phase microextraction (HS‐SPME), SPME–GC/MS, vacuum desorption and Solvent extraction, and purge and trap (Di Renzo, Reale, Boscaino, & Messia, ; Liu et al., ; Pétel, Onno, & Prost, ; Van Kerrebroeck, Comasio, Harth, & De Vuyst, ), and until now a total of 196 volatile compounds have been reported in sourdough and sourdough‐based breads; which include 43 aldehydes, 35 alcohols, 33 esters, 19 ketones, 14 acids, 13 furans, 11 pyrazines, two lactones, two sulfurs, and 21 others including alkanes (Pétel et al., ). Lactobacillus sanfranciscensis confers aromatic properties to sourdough mainly because of its strong acidification as a result of an optimized carbohydrate and amino acid metabolisms (Vogel et al., ).…”

Probiotic Properties and Antioxidant Activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in Fermented Black Gamju

“…In Asia, rice has long been used to make various beverages such as “bhaati jaanr” and “haria” (India) via fermentation [ 13 ]. During fermentation, mold, yeast [ 12 ], and lactic acid bacteria (LAB) [ 14 , 15 ] have been mainly used to enhance material digestibility and sensory properties and improve nutritional bio-functionality and shelf life [ 7 ]. Gamju (also called “sikhye”) is a traditional rice-based beverage in Korea, and it is usually served as a dessert.…”