Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products
Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegeta...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1530 |
| _version_ | 1797527161538609152 |
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| author | Ina Vasilean Iuliana Aprodu Maria Garnai Valeriu Munteanu Livia Patrașcu |
| author_facet | Ina Vasilean Iuliana Aprodu Maria Garnai Valeriu Munteanu Livia Patrașcu |
| author_sort | Ina Vasilean |
| collection | DOAJ |
| description | Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased after enzyme-assisted hydrolysis while total phenols content decreased. The obtained vegetable milk was then fermented using exopolysaccharides-producing lactic acid bacteria. A significant decolorization was observed after fermentation in the case of broad bean-based products. Rheological behavior of the fermented products was determined using small amplitude oscillatory measurements and the three-interval thixotropy test. Results showed higher complex viscosity values for broad bean-based products, which displayed a weak gel-like structure. The starter cultures used for vegetable milk samples fermentation influenced the resistance to flow. |
| first_indexed | 2024-03-10T09:39:10Z |
| format | Article |
| id | doaj.art-537d244625f04731bc22071657a7a64f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:39:10Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-537d244625f04731bc22071657a7a64f2023-11-22T03:46:44ZengMDPI AGFoods2304-81582021-07-01107153010.3390/foods10071530Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable ProductsIna Vasilean0Iuliana Aprodu1Maria Garnai2Valeriu Munteanu3Livia Patrașcu4Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, RomaniaFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, RomaniaFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, RomaniaCross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, RomaniaCross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, RomaniaLegumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased after enzyme-assisted hydrolysis while total phenols content decreased. The obtained vegetable milk was then fermented using exopolysaccharides-producing lactic acid bacteria. A significant decolorization was observed after fermentation in the case of broad bean-based products. Rheological behavior of the fermented products was determined using small amplitude oscillatory measurements and the three-interval thixotropy test. Results showed higher complex viscosity values for broad bean-based products, which displayed a weak gel-like structure. The starter cultures used for vegetable milk samples fermentation influenced the resistance to flow.https://www.mdpi.com/2304-8158/10/7/1530enzyme hydrolysisvegetable milk substitutesrheological behaviorthree-interval thixotropy testantioxidant activity |
| spellingShingle | Ina Vasilean Iuliana Aprodu Maria Garnai Valeriu Munteanu Livia Patrașcu Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products Foods enzyme hydrolysis vegetable milk substitutes rheological behavior three-interval thixotropy test antioxidant activity |
| title | Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products |
| title_full | Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products |
| title_fullStr | Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products |
| title_full_unstemmed | Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products |
| title_short | Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products |
| title_sort | preliminary investigations into the use of amylases and lactic acid bacteria to obtain fermented vegetable products |
| topic | enzyme hydrolysis vegetable milk substitutes rheological behavior three-interval thixotropy test antioxidant activity |
| url | https://www.mdpi.com/2304-8158/10/7/1530 |
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