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

Shevade, Ashwini V.; O’Callaghan, Yvonne C.; O’Brien, Nora M.; O’Connor, Tom P.; Guinee, Timothy P.

doi:10.3390/foods8090388

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

Ashwini V. Shevade

¹, Yvonne C. O’Callaghan², Nora M. O’Brien², Tom P. O’Connor² and

Timothy P. Guinee

^1,*

Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork P61 C996, Ireland

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

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Abstract

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

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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., Yvonne C. O’Callaghan, Nora M. O’Brien, Tom P. O’Connor, and Timothy P. Guinee. 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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Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

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