Cargando…

Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-...

Descripción completa

Detalles Bibliográficos
Autores principales:	Limbad, Mansi, Gutierrez Maddox, Noemi, Hamid, Nazimah, Kantono, Kevin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554862/ https://www.ncbi.nlm.nih.gov/pubmed/32847003 http://dx.doi.org/10.3390/foods9091165

Ejemplares similares

Production of wheat bread without preservatives using sourdough starters
por: Denkova, Rositsa, et al.
Publicado: (2014)

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
por: Reese, Aspen T., et al.
Publicado: (2020)

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making
por: Plessas, Stavros, et al.
Publicado: (2020)

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread
por: Shen, Juan, et al.
Publicado: (2022)

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
por: Ma, Qianli, et al.
Publicado: (2020)

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate
por: Gao, Yifeng, et al.
Publicado: (2019)

Breaking Barriers with Bread: Using the Sourdough Starter Microbiome to Teach High-Throughput Sequencing Techniques
por: Holt, Benjamin H., et al.
Publicado: (2022)

The diversity and function of sourdough starter microbiomes
por: Landis, Elizabeth A, et al.
Publicado: (2021)

Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making
por: Mantzourani, Ioanna, et al.
Publicado: (2019)

Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread
por: Sidari, Rossana, et al.
Publicado: (2020)

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production
por: Hernández-Parada, Natali, et al.
Publicado: (2022)

The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb
por: Amann, Laura Sophie, et al.
Publicado: (2022)

Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners
por: Chadha, Diksha, et al.
Publicado: (2022)

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread
por: Sanmartin, Chiara, et al.
Publicado: (2020)

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture
por: Yousefvand, Amin, et al.
Publicado: (2022)

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research
por: Calvert, Martha D., et al.
Publicado: (2021)

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
por: Galoburda, Ruta, et al.
Publicado: (2020)

Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics
por: Sevgili, Ayse, et al.
Publicado: (2023)

Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use
por: Blaiotta, Giuseppe, et al.
Publicado: (2022)

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains
por: Thomas, Remilekun M., et al.
Publicado: (2023)

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

Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks
por: Bengi, Sinem, et al.
Publicado: (2023)

Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread
por: Reidzane, Sanita, et al.
Publicado: (2022)

Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat
por: Kantono, Kevin, et al.
Publicado: (2021)

The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread
por: Diowksz, Anna, et al.
Publicado: (2020)

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

Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
por: Illueca, Francisco, et al.
Publicado: (2023)

Does sourdough bread provide clinically relevant health benefits?
por: D’Amico, Vera, et al.
Publicado: (2023)

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt
por: Jaman, Sadia, et al.
Publicado: (2022)

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
por: Comasio, Andrea, et al.
Publicado: (2020)

Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities
por: McKenney, Erin A., et al.
Publicado: (2023)

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)

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread
por: Demirkesen-Bicak, Hilal, et al.
Publicado: (2021)

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
por: Pontonio, Erica, et al.
Publicado: (2021)

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism
por: Nouska, Chrysanthi, et al.
Publicado: (2023)

A Big World in Small Grain: A Review of Natural Milk Kefir Starters
por: Nejati, Fatemeh, et al.
Publicado: (2020)

Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk
por: Temiz, Hasan, et al.
Publicado: (2017)

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread
por: Raczyk, Marianna, et al.
Publicado: (2021)

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
por: Xu, Dan, et al.
Publicado: (2019)

Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria
por: Fraberger, Vera, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_irnca9vj0fu84d2sa93cel8as8