Cargando…

Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits

Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sourdough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using...

Descripción completa

Detalles Bibliográficos
Autores principales:	Omoba, Olufunmilayo Sade, Isah, Laisi Rasheed
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2018
Materias:	Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6195890/ https://www.ncbi.nlm.nih.gov/pubmed/30386750 http://dx.doi.org/10.3746/pnf.2018.23.3.220

Ejemplares similares

HPLC-DAD Phenolic Profiling and In Vitro Antioxidant Activities of Three Prominent Nigerian Spices
por: Omoba, Olufunmilayo Sade, et al.
Publicado: (2019)

Chemical Compositions and Antioxidant Properties of Orange Fleshed Sweet Potato Leaves and the Consumer Acceptability in Vegetable Soup
por: Omoba, Olufunmilayo Sade, et al.
Publicado: (2020)

Multiresponse Optimization and Prediction of Antioxidant Properties of Aqueous Ginger Extract
por: Makanjuola, Solomon Akinremi, et al.
Publicado: (2016)

Biochemical and antioxidant properties of cream and orange-fleshed sweet potato
por: Oloniyo, Rebecca Olajumoke, et al.
Publicado: (2021)

HPLC-DAD Phenolic Characterization and Antioxidant Activities of Ripe and Unripe Sweet Orange Peels
por: Omoba, Olufunmilayo Sade, et al.
Publicado: (2015)

Optimization and prediction of antioxidant properties of a tea-ginger extract
por: Makanjuola, Solomon Akinremi, et al.
Publicado: (2015)

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
por: Zieliński, Henryk, et al.
Publicado: (2020)

Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
por: Dapčević-Hadnađev, Tamara, et al.
Publicado: (2022)

Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum
por: Gabriele, Morena, et al.
Publicado: (2023)

3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits
por: Kewuyemi, Yusuf Olamide, et al.
Publicado: (2022)

Phenolic Composition and Antioxidant Properties of Cooked Rice Dyed with Sorghum-Leaf Bio-Colorants
por: Apea-Bah, Franklin Brian, et al.
Publicado: (2021)

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential
por: Torreggiani, Andrea, et al.
Publicado: (2023)

Development of sorghum‐based shortbread biscuits from “muskwari” flour
por: Djoulde Darman, Roger, et al.
Publicado: (2020)

Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal
por: Awobusuyi, Temitope D., et al.
Publicado: (2020)

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits
por: Tu, Juncai, et al.
Publicado: (2021)

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile
por: Vasilica, Beldean (Tătar) Bianca, et al.
Publicado: (2022)

Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits
por: Mudau, Masala, et al.
Publicado: (2022)

Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains
por: Starzyńska-Janiszewska, Anna, et al.
Publicado: (2022)

Metabolic profiling of sourdough fermented wheat and rye bread
por: Koistinen, Ville M., et al.
Publicado: (2018)

Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits
por: Rozan, Mahmoud, et al.
Publicado: (2022)

Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation
por: Falasconi, Irene, et al.
Publicado: (2020)

Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan)
por: Olagunju, Aderonke Ibidunni, et al.
Publicado: (2018)

Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity
por: Espitia-Hernández, Pilar, et al.
Publicado: (2022)

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity
por: Chen, Hung-Yueh, et al.
Publicado: (2021)

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum
por: Schoenlechner, Regine, et al.
Publicado: (2023)

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
por: Pejcz, Ewa, et al.
Publicado: (2021)

Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species
por: Borrelli, Grazia Maria, et al.
Publicado: (2023)

Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications
por: Shen, Shuyu, et al.
Publicado: (2018)

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria
por: Zieliński, Henryk, et al.
Publicado: (2022)

Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties
por: Lafuente, Carla, et al.
Publicado: (2023)

Degradation of Wheat Germ Agglutinin during Sourdough Fermentation
por: Tovar, Luis E. Rojas, et al.
Publicado: (2021)

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation
por: Martău, Gheorghe Adrian, et al.
Publicado: (2021)

Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation
por: Khlestkin, V.K., et al.
Publicado: (2022)

Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties
por: OSHIRO, Mugihito, et al.
Publicado: (2020)

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710
por: Wronkowska, Małgorzata, et al.
Publicado: (2023)

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2015)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations
por: Müller, Denise C., et al.
Publicado: (2021)

Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread
por: Omedi, Jacob Ojobi, et al.
Publicado: (2021)

Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties
por: Abedfar, Abbas, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_n20u6grlq7972dmlgnkj28i9u4