Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12
Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as “emerging prebiotic” compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with potential effects on one’s health, scientists used them as foo...
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MDPI AG
2022-04-01
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| Series: | Biology |
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| Online Access: | https://www.mdpi.com/2079-7737/11/4/553 |
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| author | Gabriela Precup Bernadette-Emőke Teleky Floricuța Ranga Dan Cristian Vodnar |
| author_facet | Gabriela Precup Bernadette-Emőke Teleky Floricuța Ranga Dan Cristian Vodnar |
| author_sort | Gabriela Precup |
| collection | DOAJ |
| description | Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as “emerging prebiotic” compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with potential effects on one’s health, scientists used them as food ingredients. For example, the addition of XOS in bakery products could improve their physicochemical characteristics. The current work aimed to investigate the effect of XOS and glucose addition on wheat flour sourdough fermented with <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> (BB-12) strain in terms of organic acid production. The effect on viscoelastic changes during frozen storage and after the thawing process was also studied. The results showed that the viability of BB-12 increased slightly with the increase in XOS and glucose concentrations, which determined dough acidification due to accumulation of organic acids, that positively influenced the dough’s rheological properties such as a higher elasticity before and after frozen storage. With 10% XOS-addition, the acetic acid quantity reached 0.87 ± 0.03 mg/L, and the highest lactic acid concentration was found in the 10% XOS-enriched doughs, the glucose-enriched doughs and in the control sample (100% wheat dough). The quantity of glucose, maltose, XOS, and xylose decreased until the end of fermentation. |
| first_indexed | 2024-03-09T11:07:48Z |
| format | Article |
| id | doaj.art-12cdf921f5e24f56ba19243b640535e4 |
| institution | Directory Open Access Journal |
| issn | 2079-7737 |
| language | English |
| last_indexed | 2024-03-09T11:07:48Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology |
| spelling | doaj.art-12cdf921f5e24f56ba19243b640535e42023-12-01T00:51:25ZengMDPI AGBiology2079-77372022-04-0111455310.3390/biology11040553Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12Gabriela Precup0Bernadette-Emőke Teleky1Floricuța Ranga2Dan Cristian Vodnar3Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, RomaniaInstitute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, RomaniaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, RomaniaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, RomaniaXylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as “emerging prebiotic” compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with potential effects on one’s health, scientists used them as food ingredients. For example, the addition of XOS in bakery products could improve their physicochemical characteristics. The current work aimed to investigate the effect of XOS and glucose addition on wheat flour sourdough fermented with <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> (BB-12) strain in terms of organic acid production. The effect on viscoelastic changes during frozen storage and after the thawing process was also studied. The results showed that the viability of BB-12 increased slightly with the increase in XOS and glucose concentrations, which determined dough acidification due to accumulation of organic acids, that positively influenced the dough’s rheological properties such as a higher elasticity before and after frozen storage. With 10% XOS-addition, the acetic acid quantity reached 0.87 ± 0.03 mg/L, and the highest lactic acid concentration was found in the 10% XOS-enriched doughs, the glucose-enriched doughs and in the control sample (100% wheat dough). The quantity of glucose, maltose, XOS, and xylose decreased until the end of fermentation.https://www.mdpi.com/2079-7737/11/4/553xylo-oligosaccharidessourdoughrheologywheat flour<i>Bifidobacterium bifido</i> |
| spellingShingle | Gabriela Precup Bernadette-Emőke Teleky Floricuța Ranga Dan Cristian Vodnar Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12 Biology xylo-oligosaccharides sourdough rheology wheat flour <i>Bifidobacterium bifido</i> |
| title | Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12 |
| title_full | Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12 |
| title_fullStr | Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12 |
| title_full_unstemmed | Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12 |
| title_short | Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12 |
| title_sort | assessment of physicochemical and rheological properties of xylo oligosaccharides and glucose enriched doughs fermented with bb 12 |
| topic | xylo-oligosaccharides sourdough rheology wheat flour <i>Bifidobacterium bifido</i> |
| url | https://www.mdpi.com/2079-7737/11/4/553 |
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