Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Wang, Yaqin; Compaoré-Sérémé, Diarra; Sawadogo-Lingani, Hagrétou; Coda, Rossana; Katina, Kati; Maina, Ndegwa Henry

doi:10.1016/j.foodchem.2019.01.126

Cited by 73 publications

(77 citation statements)

References 37 publications

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“…The sourdough from pearl millet, fermented with the Weissella confusa strain that is able to synthesize dextran, was added (10%) to the bread made with whole grain pearl millet and wheat flours. Although the total phenolic content of the sourdough bread fermented with Weissella confusa strain was smaller compared to the control, the free phenolics concentration in the sourdough bread was higher (Wang et al, 2019). The phenolic content of a bread made with wheat flour, hop sourdough and rice bran was substantially improved, as well as the sensorial and technological properties of the fortified product.…”

Section: Antioxidant Activity Improvement and The Reduction Of Antinumentioning

confidence: 85%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or as biopreservatives. Many studies that focus on the sourdough microbiota and its related properties were carried out until now due to the fact that the fermented products with lactic acid bacteria strains have high functionality and support the consumer's decisions in regard to the healthy foods consumption and lifestyle improvement. As such, finding new lactic acid bacteria strains with functional and technological features that could be part of new starter cultures and understanding the biochemical pathways involved in the fermentation process are still the current research objectives for the scientists in this field. This review highlights the newest trends in the sourdough technology by stating the diversity of raw materials and starter beneficial microorganisms in order to obtain functional fermented products, gluten-free sourdoughs, or fermented products rich in postbiotic compounds (i.e. organic acids, bioactive peptides, short-chain fatty acids (SCFA), exopolysaccharides (EPS), enzymes), compounds biosynthesized by the microorganisms that are part of the consortium involved in the fermentation process. Additionally, multiple strategies for the reduction of the antinutritional factors and an increment of the minerals' bioaccessibility are pointed out, as well as the comparisons between the nutritional compounds of some underutilized pseudocereals and grains for the formulation of new sourdoughs that are recommended for the consumers with special nutritional requirements.

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Section: Antioxidant Activity Improvement and The Reduction Of Antinumentioning

confidence: 85%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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“…Increased extractability of PCs, synthesis of new bioactive compounds, and consequent liberation of PCs due to structural breakdown of cereal cell walls have all been attributed to such increases in WG-PCs after fermentation ( Table 2). Through metabolic activities of microbes, fermentation also induces structural breakdown of the cell wall, which leads to synthesis of various bioactive compounds [65]. Equally important are the roles of proteases, amylases, xylanases derived from fermenting microorganisms, and the cereal grain that contributes to modification of the grain and distorting of chemical bonds, which, consequently, releases bound phenolics (Figure 3).…”

Section: Impact Of Fermentation On Phenolic Compounds In Wgsmentioning

confidence: 99%

“…General increases in AA of fermented foods have been attributed to a release of bound PC due to activities of hydrolytic enzymes and contents modulated during fermentation of a maize-based product and koji from millet [62,95]. A likely conversion of bound PCs into health-related components, a release of soluble phytochemicals and other non-PCs as well as increased extractability of AA-related PCs have equally been implicated to have led to an increase in AA during the fermentation of WGs into tempe, ting, and sourdough (from millet and rye) [65,69,85,92,97]. An addition to these could be that the fermentation process facilitated cleavage/dissociation of the bonds between PCs and other constituents leading to a release of PC-monomers, which yield AAs.…”

Section: Impact Of Fermentation On Antioxidant Activity In Wgsmentioning

confidence: 99%

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

2020

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Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

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“…On whole, these millets flour offer an immense opportunity for formulating innovative food products for the health market. Recent publications on millet‐based fusion products, bread (Patil, Rudra, Varghese, & Kaur, 2016; Wang et al., 2019), biscuit (Saha et al., 2011), waffle (Chaitra, Abhishek, Sudha, Vanitha, & Crassina, 2020), and pasta (Kumar et al., 2019), indicate this trend.…”

Section: Introductionmentioning

confidence: 96%

Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread

et al. 2020

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Background and objectives It has been hypothesized that extrusion can improve the viscoelasticity of dough. The present study aimed to verify the potential of extruded finger millet (EF) flour in improving the rheological, technological, nutritional, and sensory characteristics of pearl millet‐based composite dough and flatbread. Findings Incremental addition of EF in pearl millet (PM) composite dough caused a significant (p < .05) decrease in pasting properties of composite dough, whereas there was a significant increase in dough extensibility. The dough prepared by substituting 20% EF exhibited a higher value of the elastic share of compliance. EF significantly (p < .05) improved the puffing, textural, and nutritional quality of PM composite flatbread. Conclusion Addition of EF in PM improved the rheological and nutritional profile of flatbread. Significance and novelty Substitution of EF flour can significantly improve the technological properties, nutrition of PM‐based flatbread.

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Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Cited by 73 publications

References 37 publications

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread

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