Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch

Costa, Kassia Kiss Firmino Dourado; Garcia, Marina Costa; Ribeiro, Keyla de Oliveira; Soares, Manoel Soares; Caliari, Márcio

doi:10.1016/j.lwt.2016.04.014

Cited by 20 publications

(16 citation statements)

References 28 publications

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“…Some reports have shown that this behavior is due to the breakdown of complex carbohydrates within the starch granules, allowing the leaching of amylose and subsequent SB or by the action of proteolytic enzymes, which release starches from the protein matrix (Oloyede, James, Ocheme, Chinma, & Akpa, ; Pranoto et al, ). Meanwhile, a decrease in the FV value was induced by starch molecule depolymerization because they are in contact with the metabolites of LAB, such as organic acids (Costa, Garcia, Ribeiro, Junior, & Caliari, ; Dias, Elias, Oliveira, & Helbig, ; Hirashima, Takahashi, & Nishinari, ).…”

Section: Resultsmentioning

confidence: 99%

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

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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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.

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Section: Resultsmentioning

confidence: 99%

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

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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“…The fermented rice extract with probiotic bacteria and different concentration of waxy maize starch presented rheological behavior similar to the traditional yogurts (Costa et al, 2016). Waxy maize starch have higher maximum viscosity and lower tendency to retrogradation than the normal maize starch, causing less water loss and it has been used to improve the rheological properties of fermented plant extracts type (Weber et al, 2009).…”

Section: Introductionmentioning

confidence: 88%

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

et al. 2017

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The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g -1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g -1 ), whereas total soluble sugars (from 9.24 to 8.73 g 100 g -1 ) and syneresis (from 10.16 to 0.99 g 100 g -1 ) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g -1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g -1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption. Keywords:Oryza sativa (L.); phenolic compounds; antioxidant capacity; by-products; scanning electron microscopy. Practical Application:Creating high-quality product to increase food choices for consumers intolerant to milk or soy.

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“…The apparent viscosity ( η a ) (Pa s) of the sample can be associated with γ . (s −1 ) applying Carreau (Khounvilay & Sittikijyothin, ) and Cross (Abbastabar, Azizi, Adnani, & Abbasi, ) models (Costa, Garcia, Ribeiro, Soares Junior, & Caliari, ) as follows:

η_{a} = η_{\infty} + \frac{((), η_{0} - η_{\infty})}{{[1 + {((), γ^{.} / {γ^{.}}_{c})}^{2}]}^{m}} .

η_{a} = η_{\infty} + \frac{(η_{0} - η_{\infty})}{1 + {(α_{normalc} γ^{.})}^{m}} .

where η 0 is the zero‐shear viscosity (Pa s), η ∞ is the infinite‐shear viscosity (Pa s), γ c is the critical shear rate (s −1 ), α c is the time constant (s) that is related to critical shear rate, and m is the dimensionless parameter.…”

Section: Methodsmentioning

confidence: 99%

Comprehensive study of intrinsic viscosity, steady and oscillatory shear rheology of Barhang seed hydrocolloid in aqueous dispersions

Niknam

Ghanbarzadeh

Ayaseh

et al. 2019

J Food Process Engineering

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Barhang seed (Plantago major seed [PMS]) is rich of gum and can be potentially used as a new hydrocolloid in foodstuffs for different purposes. Rheological behaviors of hydrocolloids are the most important features of them in food applications. For this reason, the different rheological behaviors of the PMS gum in aqueous solutions were determined. The PMS gum solutions showed shear thinning and thixotropic behaviors depend on concentrations. The resulted data from steady shear flow tests demonstrated that the stress–shear rate, apparent viscosity–shear rate, and stress–time data were well fitted in Herschel–Bulkley, Carraeu, and Figuni–Shoemaker models with high R2 and lower RMSE values. In strain and frequency sweep experiments, the PMS solutions with 0.1 and 0.5% wt/vol concentration indicated viscous‐like behavior which related to lack of strong interactions in the structure however, the samples with 1 and 2% wt/vol showed gel‐like behavior which was attributed to more stable interactions between polysaccharide chains. Intrinsic viscosity of this hydrocolloid was in the range of 19.211–19.683 dL/g, which indicates random coil structure of PMS gum in solution. Practical applications The most important functional property of hydrocolloids is thickening features, which are related to their ability in enhancing of viscosity and formation of gel structure at relatively low concentration. Thickening and viscoelastic properties of hydrocolloids have critical role in consumer acceptance and stability of different food products such as fruit juices, sauces, ready jells, and desserts. Hence, identification and determination of properties of new food hydrocolloids are interested in food industries.

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Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch

Cited by 20 publications

References 28 publications

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

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

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

Comprehensive study of intrinsic viscosity, steady and oscillatory shear rheology of Barhang seed hydrocolloid in aqueous dispersions

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