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The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in...

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Autores principales: Bartkiene, Elena, Bartkevics, Vadims, Pugajeva, Iveta, Borisova, Anastasija, Zokaityte, Egle, Lele, Vita, Starkute, Vytaute, Zavistanaviciute, Paulina, Klupsaite, Dovile, Zadeike, Daiva, Juodeikiene, Grazina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8009971/
https://www.ncbi.nlm.nih.gov/pubmed/33815341
http://dx.doi.org/10.3389/fmicb.2021.652548
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author Bartkiene, Elena
Bartkevics, Vadims
Pugajeva, Iveta
Borisova, Anastasija
Zokaityte, Egle
Lele, Vita
Starkute, Vytaute
Zavistanaviciute, Paulina
Klupsaite, Dovile
Zadeike, Daiva
Juodeikiene, Grazina
author_facet Bartkiene, Elena
Bartkevics, Vadims
Pugajeva, Iveta
Borisova, Anastasija
Zokaityte, Egle
Lele, Vita
Starkute, Vytaute
Zavistanaviciute, Paulina
Klupsaite, Dovile
Zadeike, Daiva
Juodeikiene, Grazina
author_sort Bartkiene, Elena
collection PubMed
description During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.
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spelling pubmed-80099712021-04-01 The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production Bartkiene, Elena Bartkevics, Vadims Pugajeva, Iveta Borisova, Anastasija Zokaityte, Egle Lele, Vita Starkute, Vytaute Zavistanaviciute, Paulina Klupsaite, Dovile Zadeike, Daiva Juodeikiene, Grazina Front Microbiol Microbiology During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content. Frontiers Media S.A. 2021-03-17 /pmc/articles/PMC8009971/ /pubmed/33815341 http://dx.doi.org/10.3389/fmicb.2021.652548 Text en Copyright © 2021 Bartkiene, Bartkevics, Pugajeva, Borisova, Zokaityte, Lele, Starkute, Zavistanaviciute, Klupsaite, Zadeike and Juodeikiene. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Bartkiene, Elena
Bartkevics, Vadims
Pugajeva, Iveta
Borisova, Anastasija
Zokaityte, Egle
Lele, Vita
Starkute, Vytaute
Zavistanaviciute, Paulina
Klupsaite, Dovile
Zadeike, Daiva
Juodeikiene, Grazina
The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
title The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
title_full The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
title_fullStr The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
title_full_unstemmed The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
title_short The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
title_sort quality of wheat bread with ultrasonicated and fermented by-products from plant drinks production
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8009971/
https://www.ncbi.nlm.nih.gov/pubmed/33815341
http://dx.doi.org/10.3389/fmicb.2021.652548
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