Journal ArticleDOI
Reduction in saponin content and production of gluten-free cream soup base using quinoa fermented with Lactobacillus plantarum
Johana Bolívar-Monsalve,Carlos Fernando Ceballos-González,Cristina Ramírez-Toro,Germán Bolívar +3 more
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TLDR
In this article, the effect of Lactobacillus plantarum on the main anti-nutritional compound (saponin) and the rheological and physicochemical properties of quinoa doughs to produce a dehydrated soup base was explored.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.read more
Citations
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The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry.
TL;DR: Sourdough fermentations tailored for specific matrixes allowed the fortification of staple baked goods with abundant levels of legumes, pseudo-cereals or milling by-products while keeping high consumer acceptance.
Journal ArticleDOI
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.
TL;DR: An integrate biotechnological approach, combining a thermal treatment and fermentation with selected lactic acid bacteria, was set-up in order to improve the functional and nutritional quality of red and yellow lentils, white and black beans, chickpeas and peas flours.
Journal ArticleDOI
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification.
Ilaria De Pasquale,Michela Verni,Vito Verardo,Ana María Gómez-Caravaca,Carlo Giuseppe Rizzello +4 more
TL;DR: In this article, a semi-liquid dough of a Mediterranean black chickpea flour, fermented with Lactiplantibacillus plantarum T0A10, was used at a substitution level of 15% to manufacture fortified pasta.
Journal ArticleDOI
In Vitro Colonic Fermentation of Saponin-Rich Extracts from Quinoa, Lentil, and Fenugreek. Effect on Sapogenins Yield and Human Gut Microbiota.
Joaquín Navarro del Hierro,Joaquín Navarro del Hierro,Carolina Cueva,Alba Tamargo,Estefanía Núñez-Gómez,Estefanía Núñez-Gómez,M. Victoria Moreno-Arribas,Guillermo Reglero,Guillermo Reglero,Guillermo Reglero,Diana Martin,Diana Martin +11 more
TL;DR: The transformation of saponin-rich extracts of quinoa, lentil and fenugreek to sapogenins by human gut microbiota is demonstrated, exhibiting a modulatory effect on the growth of selected intestinal bacteria.
Journal ArticleDOI
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends.
Juana Fernández-López,Carmen Botella-Martínez,Casilda Navarro-Rodríguez de Vera,María Estrella Sayas-Barberá,Manuel Viuda-Martos,Elena Sánchez-Zapata,José Ángel Pérez-Álvarez +6 more
TL;DR: The nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties are highlighted.
References
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Journal ArticleDOI
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Gelatinization of corn grits by roll- and extrusion-cooking
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Saponins, classification and occurrence in the plant kingdom
TL;DR: The oleanane skeleton was the most common skeleton and is present in most orders of the plant kingdom, and the relationship between the type of skeleton and the plant origin was investigated.