Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with DSM 15429

Overview

Journal Foods

Specialty Biotechnology

Date 2020 Apr 5

PMID 32245079

Citations 11

Authors

Maria Simona Chis

Adriana Paucean

Simona Maria Man

Vlad Muresan

Sonia Ancuta Socaci

Anamaria Pop

Laura Stan

Bogdan Rusu

Sevastita Muste

Affiliations

Soon will be listed here.

Abstract

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

Citing Articles

The bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten-free muffins enriched with artichoke leaves and green lentil protein isolate.

Gulsunoglu-Konuskan Z, Yagdi S, Ersoy B J Food Sci. 2025; 90(1):e17626.

PMID: 39828403 PMC: 11743053. DOI: 10.1111/1750-3841.17626.

Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review.

Ahanchi M, Sugianto E, Chau A, Khoddami A Foods. 2024; 13(22).

PMID: 39593992 PMC: 11593810. DOI: 10.3390/foods13223576.

Nutritional composition, carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time.

Paucean A, Serban L, Chis M, Muresan V, Puscas A, Man S Food Chem X. 2024; 22:101298.

PMID: 38586221 PMC: 10997827. DOI: 10.1016/j.fochx.2024.101298.

Physicochemical Properties and Structure Changes of Food Products during Processing.

Igual M, Martinez-Monzo J Foods. 2022; 11(15).

PMID: 35954131 PMC: 9368395. DOI: 10.3390/foods11152365.

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile.

Vasilica B, Chis M, Alexa E, Pop C, Paucean A, Man S Insects. 2022; 13(7).

PMID: 35886752 PMC: 9322958. DOI: 10.3390/insects13070576.

References

Chis M, Pop A, Paucean A, Socaci S, Alexa E, Man S . Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles. Molecules. 2020; 25(3). PMC: 7037562. DOI: 10.3390/molecules25030442. View

Tavaria F, Dahl S, Carballo F, Malcata F . Amino acid catabolism and generation of volatiles by lactic acid bacteria. J Dairy Sci. 2002; 85(10):2462-70. DOI: 10.3168/jds.S0022-0302(02)74328-2. View

Sozer N, Melama L, Silbir S, Rizzello C, Flander L, Poutanen K . Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. Foods. 2019; 8(10). PMC: 6836149. DOI: 10.3390/foods8100431. View

Stantiall S, Serventi L . Nutritional and sensory challenges of gluten-free bakery products: a review. Int J Food Sci Nutr. 2017; 69(4):427-436. DOI: 10.1080/09637486.2017.1378626. View

Aponte M, Boscaino F, Sorrentino A, Coppola R, Masi P, Romano A . Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs. Food Chem. 2013; 141(3):2394-404. DOI: 10.1016/j.foodchem.2013.05.052. View

Perera I, Seneweera S, Hirotsu N . Manipulating the Phytic Acid Content of Rice Grain Toward Improving Micronutrient Bioavailability. Rice (N Y). 2018; 11(1):4. PMC: 5764899. DOI: 10.1186/s12284-018-0200-y. View

Coda R, Cagno R, Gobbetti M, Rizzello C . Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation. Food Microbiol. 2013; 37:51-8. DOI: 10.1016/j.fm.2013.06.018. View

Socaci S, Socaciu C, Muresan C, Farcas A, Tofana M, Vicas S . Chemometric discrimination of different tomato cultivars based on their volatile fingerprint in relation to lycopene and total phenolics content. Phytochem Anal. 2013; 25(2):161-9. DOI: 10.1002/pca.2483. View

Poutanen K, Flander L, Katina K . Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol. 2009; 26(7):693-9. DOI: 10.1016/j.fm.2009.07.011. View

10.

Coda R, Rizzello C, Gobbetti M . Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA). Int J Food Microbiol. 2010; 137(2-3):236-45. DOI: 10.1016/j.ijfoodmicro.2009.12.010. View

11.

Reddy G, Altaf M, Naveena B, Venkateshwar M, Vijay Kumar E . Amylolytic bacterial lactic acid fermentation - a review. Biotechnol Adv. 2007; 26(1):22-34. DOI: 10.1016/j.biotechadv.2007.07.004. View

12.

Balli D, Bellumori M, Paoli P, Pieraccini G, Di Paola M, De Filippo C . Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties. Molecules. 2019; 24(6). PMC: 6470552. DOI: 10.3390/molecules24061120. View

13.

Rizzello C, Lorusso A, Russo V, Pinto D, Marzani B, Gobbetti M . Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria. Int J Food Microbiol. 2016; 241:252-261. DOI: 10.1016/j.ijfoodmicro.2016.10.035. View

14.

Nionelli L, Rizzello C . Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods. Foods. 2017; 5(3). PMC: 5302394. DOI: 10.3390/foods5030065. View

15.

Meroth C, Hammes W, Hertel C . Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst Appl Microbiol. 2004; 27(2):151-9. DOI: 10.1078/072320204322881763. View

16.

Paucean A, Man S, Chis M, Muresan V, Pop C, Socaci S . Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods. 2019; 8(10). PMC: 6836221. DOI: 10.3390/foods8100443. View

17.

Dallagnol A, Pescuma M, de Valdez G, Rollan G . Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity. Appl Microbiol Biotechnol. 2012; 97(7):3129-40. DOI: 10.1007/s00253-012-4520-3. View

18.

Cagno R, Rizzello C, De Angelis M, Cassone A, Giuliani G, Benedusi A . Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread. J Food Prot. 2008; 71(7):1491-5. DOI: 10.4315/0362-028x-71.7.1491. View

19.

Axel C, Brosnan B, Zannini E, Peyer L, Furey A, Coffey A . Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough. Appl Microbiol Biotechnol. 2015; 100(4):1701-1711. DOI: 10.1007/s00253-015-7051-x. View

20.

Vogelmann S, Seitter M, Singer U, Brandt M, Hertel C . Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Int J Food Microbiol. 2009; 130(3):205-12. DOI: 10.1016/j.ijfoodmicro.2009.01.020. View