Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Abstract

This study explored the effect of Lactobacillus plantarum 1 on the main anti‐nutritional compound (saponin) and the rheological and physicochemical properties of quinoa doughs to produce a dehydrated soup base. A full factorial design using an ANOVA and a Tukey test (p < .05) was used to evaluate the effects of two factors: concentration of the inoculum (two levels) and fermentation time (four levels). The best experimental treatment was dried in a heat pump dryer at 40 and 50 °C, at 0.8 and 1.2 m/s, and drying processes were modeled using thin‐layer math equations. Then, a mixture design was used to evaluate the interactions between the dried dough, rice flour and maltodextrin to select an optimum mix according to the objective function (average value of the three commercial cream soups). A base for the quinoa soup with a permissible saponins content and viscosity similar to that of trademark products was obtained. Practical applications The results of this research will help the food industry to cook high nutritional quality soups using gluten‐free ingredients. Moreover, the use of lactic acid bacteria for fermenting quinoa is a good technique for improving the organoleptic characteristics and rheological properties of the final product. In addition, the culture medium was based on quinoa flour to help decrease the costs of the process compared with the price of commercial MRS broth.

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

“…TIA also decreased during fermentation and, as already observed in fermented legumes [21,66], it depends on the specific capability of the LAB strains involved in fermentation [62]. The same was observed for saponins, biologically active glycoside, able to hemolyze red blood cells and to form complexes with nutrients preventing their absorption in small intestine [67], although their anticarcinogenic and blood cholesterol-lowering effects have been also reported [68].…”

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

“…SP 24 h frozen sample had the highest storage modulus (G ) (23127.00 Pa) and loss modulus (G") (6574.7 Pa) at a a final angular frequency of 628 rad s -1 , while SP 24 h fresh sample had G value of 0.06 Pa and G" value of 1852.2 Pa, respectively, indicating that through freezing the elastic behaviour of quinoa sourdough improved due to the freeze-thaw stability of quinoa starch [50]. Another possible explanation for the G" improvement through freezing could be the reorganization of hydrogen bonds of amylose and amylopectin during the cooling period [82]. In addition, OR 24 h frozen sample registered values of 4463.80 Pa and 1161.40 Pa for G' and G", respectively, while OR 24 h fresh sample had values for G' and G" of 0.09 Pa and 1252.4 Pa supporting the idea that through freezing the viscous features of sourdough improved.…”

“…Glucose, fructose, The low elastic properties of OR and SP fresh sourdoughs could be attributed to the starch degradation which might occur during fermentation [34]. Bolívar-Monsalve et al [82] confirmed the amylolytic activity of Lactobacillus plantarum, activity which could influence the microstructure of quinoa starch and change the pasting properties of quinoa flour. SP 24 h frozen sample had the highest storage modulus (G ) (23127.00 Pa) and loss modulus (G") (6574.7 Pa) at a a final angular frequency of 628 rad s -1 , while SP 24 h fresh sample had G value of 0.06 Pa and G" value of 1852.2 Pa, respectively, indicating that through freezing the elastic behaviour of quinoa sourdough improved due to the freeze-thaw stability of quinoa starch [50].…”

“…In general, the G" was lower than the G' in SP and OR fresh and frozen samples, indicating that the viscous properties of the sourdoughs increased while elastic behaviour decrease with the increasing hours of fermentation. This could be justified due to the possible Lp exopolysaccharides production through sourdough fermentation, which could act as viscosifiers and texturizers, having pseudoplastic rheological behavior and being involved in the water-binding capacity of sourdoughs [27,54,82] reported that strains from Lactobacillus genus could produce exopolysaccharides through sourdough fermentation. This is in agreement with [83] who confirmed that Lactobacillus plantarum is able to produce exopolysaccharides in sourdough through fermentation.…”

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

“…This represents a good gel stability [ 224 ], which is difficult to achieve when wheat flour is used to produce semi-prepared soups and creams. Quinoa flour is an excellent ingredient for soups and creams not only for these technological properties but also for its nutritional value (50–60% carbohydrates, 7–10% dietetic fiber, 12–23% protein content with great amino acid balance, and vitamins [ 225 ].…”