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Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits
Author(s) -
Bartkiene Elena,
Jakobsone Ida,
Pugajeva Iveta,
Bartkevics Vadims,
Vidmantiene Daiva,
Juodeikiene Grazina
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12643
Subject(s) - helianthus , food science , fermentation , chemistry , titratable acid , acrylamide , pediococcus acidilactici , horticulture , sunflower , biology , lactic acid , lactobacillus plantarum , bacteria , genetics , organic chemistry , copolymer , polymer
Summary The aim of the study was to investigate the effect of the addition of Helianthus tuberosus L. fermented with different lactobacilli ( Lactobacillus sakei KTU05‐6 , Pediococcus acidilactici KTU05‐7 and Pediococcus pentosaceus KTU05‐9) on acrylamide content in biscuits. Results of study indicated that submerged fermented Helianthus tuberosus L. tubers had the significantly ( P ≤ 0.05) lower pH, higher total titratable acidity and from 1.2 to 1.3 times higher protease and from 1.2 to 2.0 higher alpha‐amylase activities compared with treated by solid‐state fermentation. The acrylamide content in all biscuit samples enriched with submerged fermented Helianthus tuberosus L. was measured lower than 10 μg kg −1 . Submerged fermentation with selected lactobacilli provided specific characteristics of fermented Helianthus tuberosus products which had effect on the asparagine reduction in plant additives, thus reducing acrylamide content in biscuits enriched with Helianthus tuberosus L.