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Wheat bread biofortification with rootlets, a malting by‐product
Author(s) -
Waters Deborah M,
Kingston Wilma,
Jacob Fritz,
Titze Jean,
Arendt Elke K,
Zannini Emanuele
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6059
Subject(s) - food science , ingredient , fermentation , chemistry , lysine , amino acid , gluten free , polyphenol , limiting , lactobacillus plantarum , nutrient , biology , microbiology and biotechnology , gluten , biochemistry , bacteria , lactic acid , antioxidant , mechanical engineering , engineering , organic chemistry , genetics
BACKGROUND Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with improved technological attributes . RESULTS Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders . CONCLUSION Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by‐product's market value. © 2013 Society of Chemical Industry