To investigate the effects of fermentation with lactic acid bacteria on the protein digestibility and quality characteristics of crackers,two types of lactic acid bacteria(Lactobacillus plantarum DN-1,Lactobacillus paracasei JN-1)were used in combination with yeast for fermentation to prepare biscuit products,respectively.The in vitro digestibility and nutritional indexes of protein and changes in quality and flavor of fermented crackers were determined.The results showed that compared with yeast-only fermented crackers and commercial soda biscuits,the in vitro digestibility of protein in crackers fermented with two types of lactic acid bacteria was both increased during the gastrointestinal digestion stage,with the highest in vitro digestibility of protein observed in crackers fermented with DN-1.The in vitro digestibility of protein increased from 81％to 86％compared with yeast-only fermented crackers during the intestinal digestion stage.Meanwhile,the hardness and crispness of cracker fermented with two types of lactic acid bacteria were both reduced.The results of solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)showed a significant increase in the total and species of esters and alcohols in crackers fermented with lactic acid bacteria.Compared with yeast-only fermented crackers,the relative content of esters and alcohols in DN-1-fermented crackers increased by 335％and 30％,respectively,with 26 and 24 species of esters and alcohols detected.Overall,fermentation with lactic acid bacteria can enhance the in vitro digestibility of protein in crackers,and improve and enrich the flavors of products.
关键词
乳酸菌/发酵饼干/蛋白质体外消化率/风味
Key words
lactic acid bacteria/fermented crackers/in vitro digestibility of protein/flavor
维普
万方数据