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Open AccessArticle

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

1
Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork P61 C996, Ireland
2
School of Food and Nutrition Sciences, University College Cork T12 Y337, Ireland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(9), 388; https://doi.org/10.3390/foods8090388
Received: 1 August 2019 / Revised: 23 August 2019 / Accepted: 30 August 2019 / Published: 3 September 2019
Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions. View Full-Text
Keywords: fortified blended food base (FBFB); fermented milk; parboiled wheat; phytic acid; consistency fortified blended food base (FBFB); fermented milk; parboiled wheat; phytic acid; consistency
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MDPI and ACS Style

Shevade, A.V.; O’Callaghan, Y.C.; O’Brien, N.M.; O’Connor, T.P.; Guinee, T.P. Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. Foods 2019, 8, 388. https://doi.org/10.3390/foods8090388

AMA Style

Shevade AV, O’Callaghan YC, O’Brien NM, O’Connor TP, Guinee TP. Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. Foods. 2019; 8(9):388. https://doi.org/10.3390/foods8090388

Chicago/Turabian Style

Shevade, Ashwini V.; O’Callaghan, Yvonne C.; O’Brien, Nora M.; O’Connor, Tom P.; Guinee, Timothy P. 2019. "Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties" Foods 8, no. 9: 388. https://doi.org/10.3390/foods8090388

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