首页|Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production

Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production

扫码查看
原文链接
  • NSTL
  • Elsevier
This study was dedicated to the functionalization of soya press cake (SPC) by ultrasonication and fermentation to produce wheat bread enriched with okara nutrients. Different frequencies (18 & 850 kHz) ultrasound (US) was used for the treatment of SPC. The application of low-frequency US resulted in 80.64 and 58.06% higher contents of soluble proteins (SP) and soluble dietary fibre (SDF), respectively. The content of SP with high-frequency US treatment was increased by 64.51% and a significant increase in SDF content was found. The application of soya meal and SPC treated with low-frequency ultrasound as fermentation media resulted in a higher lactic acid bacteria (LAB) cell number and enhanced production of L-lactic acid. By adding 5% of sonicated and fermented SPC for wheat bread production, a higher porosity of bread crumb and specific volume was achieved, compared to breads with other soya ingredients. Novel method - emotional response to the products was applied in order to evaluate acceptability of final breads. Comparing breads enriched with okara, highest acceptability score (7.2) was achieved using 5% of sonicated and fermented SPC. The results of this study showed potential improvement in functionality of wheat bread supplemented with okara dietary fibre.

UltrasonicationOkaraProteins and dietary fibreFermentationWheat bread

Juodeikiene, Grazina、Trakselyte-Rupsiene, Karolina、Navickaite, Bernadeta、Zadeike, Daiva、Bendoraitiene, Joana、Bartkiene, Elena、Lele, Vita、Rueller, Lukas、Robert, Josef、Arnoldi, Anna、Aiello, Gilda、Glasner, Christoph

展开 >

Kaunas Univ Technol, Dept Food Sci & Technol, Radvilenu Rd 19, LT-50254 Kaunas, Lithuania

Kaunas Univ Technol, Dept Polymer Chem & Technol, Radvilenu Rd 19, LT-50254 Kaunas, Lithuania

Lithuanian Univ Hlth Sci, Dept Food Safety & Qual, Tilzes Str 18, LT-47181 Kaunas, Lithuania

Fraunhofer Inst UMSICHT, Osterfelder Str 3, DE-46047 Oberhausen, Germany

Univ Milan, Dept Pharmaceut Sci, Via Mangiagalli 25, IT-20133 Milan, Italy

展开 >

2021

10.1016/j.lwt.2021.112337

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.152
  • 8
  • 47