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Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics
The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LU...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500785/ https://www.ncbi.nlm.nih.gov/pubmed/32994936 http://dx.doi.org/10.1002/fsn3.1705 |
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author | Gunasekaran, Yasaswini Kooniambedu Lele, Vita Sakiene, Vytaute Zavistanaviciute, Paulina Zokaityte, Egle Klupsaite, Dovile Bartkevics, Vadims Guiné, Raquel P. F. Bartkiene, Elena |
author_facet | Gunasekaran, Yasaswini Kooniambedu Lele, Vita Sakiene, Vytaute Zavistanaviciute, Paulina Zokaityte, Egle Klupsaite, Dovile Bartkevics, Vadims Guiné, Raquel P. F. Bartkiene, Elena |
author_sort | Gunasekaran, Yasaswini Kooniambedu |
collection | PubMed |
description | The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end‐product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication. |
format | Online Article Text |
id | pubmed-7500785 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-75007852020-09-28 Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics Gunasekaran, Yasaswini Kooniambedu Lele, Vita Sakiene, Vytaute Zavistanaviciute, Paulina Zokaityte, Egle Klupsaite, Dovile Bartkevics, Vadims Guiné, Raquel P. F. Bartkiene, Elena Food Sci Nutr Original Research The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end‐product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication. John Wiley and Sons Inc. 2020-08-03 /pmc/articles/PMC7500785/ /pubmed/32994936 http://dx.doi.org/10.1002/fsn3.1705 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Gunasekaran, Yasaswini Kooniambedu Lele, Vita Sakiene, Vytaute Zavistanaviciute, Paulina Zokaityte, Egle Klupsaite, Dovile Bartkevics, Vadims Guiné, Raquel P. F. Bartkiene, Elena Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics |
title | Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics |
title_full | Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics |
title_fullStr | Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics |
title_full_unstemmed | Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics |
title_short | Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics |
title_sort | plant‐based proteinaceous snacks: effect of fermentation and ultrasonication on end‐product characteristics |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500785/ https://www.ncbi.nlm.nih.gov/pubmed/32994936 http://dx.doi.org/10.1002/fsn3.1705 |
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