Nonwheat Cereal-Fermented-Derived Products

Ciesarová, Zuzana; Mikušová, L.; Magala, Michal; Kohajdová, Zlatica; Karovičová, Jolana

doi:10.1016/b978-0-12-802309-9.00017-0

Cited by 7 publications

(4 citation statements)

References 57 publications

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“…Regarding the protein content, by contrast, significant differences were seen among the experimental beverages, with those produced with RR and Bw showing the highest content; significant differences were also found between each experimental beverage and its control. Data overall collected for the protein content of the raw grains agreed well with those reported by Ciesarovà et al [ 13 ] for white rice (6.7–9.4 g 100 g −1 ), barley (10.1–13.4 g 100 g −1 ) and buckwheat (9.7–12.3 g 100 g −1 ). No effect of the multiple strain starter on the protein content of the experimental beverages was seen.…”

Section: Resultssupporting

confidence: 86%

“…In this regard, cereals offer many advantages, e.g., they are cultivated and consumed worldwide, and represent rich sources of energy, vitamins, and minerals. Moreover, pseudocereals are characterized by excellent nutritional and biological value defined primarily by the absence of gluten and the high content of components with beneficial effects on human health [ 13 , 14 ]. Finally, the fermentation by lactic acid bacteria of both cereals and pseudocereals can enhance the bioavailability of minerals, digestibility, and sensory properties of the final products.…”

Section: Resultsmentioning

confidence: 99%

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Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Cardinali

Osimani

Milanović

et al. 2021

Foods

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The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Cardinali

Osimani

Milanović

et al. 2021

Foods

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“…The health claims associated with the indigenous fermented foods have been derived from the social community beliefs, and many of these do not yet have a scientific basis to prove or debunk them [17,18]. However, lot of scientific evidences do exist for many of fermented products such as fermented milk products with hypotensive, hypo-cholesterolemic and antimicrobial effects [19]; fermented legumes with antidiabetic properties [20] and fermented cereal based foods with improved shelf life nutritional value and antioxidant activity [21]. Recently, different studies with in vitro and animal models, have been carried out to corroborate some of these claims associated with the health benefits.…”

Section: Introductionmentioning

confidence: 99%

FermFooDb: A database of bioactive peptides derived from fermented foods

Chaudhary

Bhalla

Patiyal

et al. 2021

Heliyon

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These foods are sources of probiotic organisms and bioactive peptides, various amino acids, enzymes etc. that provides numerous health benefits. FermFooDb (https://webs.iiitd.edu.in/raghava/fermfoodb/) is a manually curated database of bioactive peptides derived from wide range of foods that maintain comprehensive information about peptides and process of fermentation. This database comprises of 2205 entries with following major fields, peptide sequence, Mass and IC50, food source, functional activity, fermentation conditions, starter culture, testing conditions of sequences in vitro or in vivo, type of model and method of analysis. The bioactive peptides in our database have wide range of therapeutic potentials that includes antihypertensive, ACE-inhibitory, antioxidant, antimicrobial, immunomodulatory and cholesterol lowering peptides. These bioactive peptides were derived from different types of fermented foods that include milk, cheese, yogurt, wheat and rice. Numerous, web-based tools have been integrated to retrieve data, peptide mapping of proteins, similarity search and multiple-sequence alignment. This database will be useful for the food industry and researchers to explore full therapeutic potential of fermented foods from specific cultures.

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“…Nonetheless, fermentation of raw plant materials seems to be an effective processing technique leading to reduction or even elimination of the undesirable nutritional factors in legumes. Furthermore, this bioprocess is dependent on the activity of different microorganisms (including lactic acid bacteria) and can enhance the nutraceutical profile, improve micronutrient bioavailability and dietary characteristics, and influence positively the sensory and functional properties of products derived from pulses (Rizzello et al, 2016;Ciesarová et al, 2017;Sáez et al, 2017) and wheat bran (Pasqualone et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

Skrzypczak¹,

Jabłońska‐Ryś²,

Gustaw³

et al. 2019

J Pure Appl Microbiol

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The purpose of the research was to obtain different variants of chickpea beverages and subject them to probiotic fermentation carried out by Lactobacillus plantarum 299v in order to compare properties of received products. The study focused on the influence of the fermentation process on changes in protein profiles, antioxidative properties, pH values, and reducing power (RP). The analyzed variants of chickpea beverages exhibited diversity in terms of RP. Fermented products were characterized by significantly higher values of RP (A700) ranging from 0.1 to 0.29 than unfermented ones (value in range from 0.04 to 0.09). Whereas, pH values of fermented products were lower (from 4.46 to 5.64) to than unfermented beverages (6.68 to 7.57). The results indicate also the presence of β-conglycinin and glycinin (which are considered as one of food allergens) in analyzed chickpea-based beverages, however the probiotic fermentation contributed to strong hydrolysis of those components. Among tested variants of the chickpea products, the beverages with vanillin sugar and coconut flakes (unfermented as well as fermented) received the highest notes of general consumer acceptance in preliminary sensory assessment. The fermentation of the chickpea beverages with the probiotic strain significantly increased the reducing power of the products, revealed antioxidative-enhancing properties and contributed to hydrolysis of β-conglycinin (7S) and glycinin (11S) fractions.

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Nonwheat Cereal-Fermented-Derived Products

Cited by 7 publications

References 57 publications

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

FermFooDb: A database of bioactive peptides derived from fermented foods

Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

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