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Open AccessArticle

Teff Type-I Sourdough to Produce Gluten-Free Muffin

1
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
2
Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
*
Author to whom correspondence should be addressed.
Microorganisms 2020, 8(8), 1149; https://doi.org/10.3390/microorganisms8081149
Received: 24 June 2020 / Revised: 26 July 2020 / Accepted: 27 July 2020 / Published: 29 July 2020
(This article belongs to the Special Issue Physiology of Lactic Acid Bacteria and Applications to Biotechnology)
The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough has been proposed to produce GF muffins with nutritional benefits. Teff-sourdough was prepared and propagated following the traditional daily refreshment procedure until the biochemical stability was achieved. The sourdough, dominated by Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Saccharomyces cerevisiae strains, was used to produce muffins at three different levels (up to 15%, wt/wt) of fortification, achieving several positive effects on the nutritional properties of the products. The use of teff flour led to high content of fiber (>3 g/100 g) and proteins (>6 g/100 g) in muffins achieving the nutritional requirements for the healthy claims “source of fiber” and “rich in protein”. Thanks to their metabolic traits, sourdough lactic acid bacteria caused the increase of the total free amino acids (TFAA, up to 1000 mg/kg, final concentration) and phytic acid decrease (50% lower than control), which positively affect the nutritional properties of the products. Besides, high in vitro protein digestibility (IVPD, 79%) and low starch hydrolysis rate (HI, 52%) characterized the fortified muffins. Muffins also presented high in vitro antioxidant (56%) and mold-inhibitory activities, potentially contributing to an extended shelf-life of the products. View Full-Text
Keywords: type-I sourdough; teff; gluten-free; nutritional profile; celiac disease type-I sourdough; teff; gluten-free; nutritional profile; celiac disease
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MDPI and ACS Style

Dingeo, C.; Difonzo, G.; Paradiso, V.M.; Rizzello, C.G.; Pontonio, E. Teff Type-I Sourdough to Produce Gluten-Free Muffin. Microorganisms 2020, 8, 1149. https://doi.org/10.3390/microorganisms8081149

AMA Style

Dingeo C, Difonzo G, Paradiso VM, Rizzello CG, Pontonio E. Teff Type-I Sourdough to Produce Gluten-Free Muffin. Microorganisms. 2020; 8(8):1149. https://doi.org/10.3390/microorganisms8081149

Chicago/Turabian Style

Dingeo, Cinzia; Difonzo, Graziana; Paradiso, Vito M.; Rizzello, Carlo G.; Pontonio, Erica. 2020. "Teff Type-I Sourdough to Produce Gluten-Free Muffin" Microorganisms 8, no. 8: 1149. https://doi.org/10.3390/microorganisms8081149

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