Next Article in Journal
Visual Cultural Biases in Food Classification
Next Article in Special Issue
Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
Previous Article in Journal
Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions
Previous Article in Special Issue
Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars
Open AccessArticle

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

1
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania
2
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania
3
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 822; https://doi.org/10.3390/foods9060822
Received: 21 May 2020 / Revised: 15 June 2020 / Accepted: 15 June 2020 / Published: 22 June 2020
(This article belongs to the Special Issue New Insights into Cereals and Cereal-Based Foods)
Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 15% rice sourdough fermented with the above strain of lactic acid bacteria and compared with rice spontaneous fermentation. Methods like LC-MS (Liquid chromatography–mass spectrometry), AA (atomic absorption), HPLC (High-performance liquid chromatography), Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) were used to fulfill the aim of the study. The addition of rice sourdough fermented with LAB was reflected in the chemical composition of the final baked good, improving its amount on bioactive compounds such as amino acids, mineral bioavailability, total phenols, and antioxidant activity. Total phenols and antioxidant activity increased their amount by 70.53% and 73.70%, respectively, meanwhile, lactic acid, minerals, and amino-acids increased their values at least twice. Thus, rice fermented with Lactobacilus spicheri DSM 15429 strain could be a tool to further increase the nutritional value of gluten-free baked products. View Full-Text
Keywords: Lactobacillus spicheri DSM 15429; rice; bioactive compounds; muffins Lactobacillus spicheri DSM 15429; rice; bioactive compounds; muffins
Show Figures

Figure 1

MDPI and ACS Style

Chiş, M.S.; Păucean, A.; Man, S.M.; Bonta, V.; Pop, A.; Stan, L.; Beldean (Tătar), B.V.; Pop, C.R.; Mureşan, V.; Muste, S. Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods 2020, 9, 822.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop