Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 6, 2012, Pages 722-729

  Bartkiene, Elena ^a   Juodeikiene, Grazina ^b   Vidmantiene, Daiva ^b  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

Biogenic amine; Fermentation; Flaxseed; Protein digestibility; Soya

Indexed keywords

VEGETABLE PROTEIN;

ARTICLE; BREAD; CHEMISTRY; FERMENTATION; FLAX; FOOD ANALYSIS; HUMAN; METABOLISM; NUTRITIONAL VALUE; PEDIOCOCCUS; SOYBEAN; STANDARD; WHEAT;

BREAD; FERMENTATION; FLAX; FOOD ANALYSIS; HUMANS; NUTRITIVE VALUE; PEDIOCOCCUS; PLANT PROTEINS; SOYBEANS; TRITICUM;

EID: 84865327980     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.649248     Document Type: Article

References (47)

1. AACC. 2003. Approved methods of the AACC. 10th ed., St Paul, MN: American Association of Cereal Chemists.
2. Alpaslan M, Hayta M. 2006. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. J Food Quality 29:617-627. (Pubitemid 44893258)
3. Bajpai S, Sharma A, Gupta MN. 2005. Removal and recovery of antinutritional factors from soybean flour. Food Chem 89(4): 497-501. (Pubitemid 39221371)
4. Baublis A, Decker EA, Clydesdale FM. 2000. Antioxidant effects of aqueous extracts from wheat-based ready-to-eat breakfast cereals. Food Chem 68:1-6. (Pubitemid 29488670)
5. Belloque J, García MC, Torre M, Marina ML. 2002. Analysis of soybean proteins in meat products: a review. Crit Rev Food Sci Nutr 42(5):507-532. (Pubitemid 39649739)
6. Ben-Gigirey B, Vieites Baptista de Sousa JM, Villa TG, Barros-Velazquez J. 1999. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga). J Food Protect 62:933-939. (Pubitemid 29377487)
7. Bredholt S, Nesbakken T, Holck A. 1999. Protective culture inhibit growth of Listeria monocytogenes and Escherichia coli 0157: H7 in cooked, sliced, vacuum-and gas-packaged meat. Int J Food Microbiol 53:43-52. (Pubitemid 30012091)
8. Cortes C, Gagnon N, Benchaar C, da Silva D, Santos GTD, Petit HV. 2008. In vitro metabolism of flax lignans by ruminal and fecal micro biota of dairy cows. J App Microbiol 105:1585-1594.
9. Dabrosin C, Chen J, Wang L, Thompson LU. 2002. Flaxseed inhibits metastasis and decreases extracellular vascular endothelial growth factor in human breast cancer xenografts. Cancer Lett 185:31-37. (Pubitemid 34876530)
10. De Angelis M, Di Cagno R, Gallo G, Curci M, Siragusa S, Crecchio C, et al. 2007. Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs. Int J Food Microbiol 114(1):69-82. (Pubitemid 46186577)
11. De las Rivas B, Marcobal A, Munoz R 2005 Improved multiplex-PCR method for the simultaneous detection of food bacteria producing biogenic amines. FEMS Microbiol Lett 244 367-372. (Pubitemid 40342852)
12. Digaitiene A, Hansen A, Juodeikiene G, Josephsen J. 2005. Microbial population in Lithuanian spontaneous rye sourdoughs. Ekologia i Technika 5(77):193-198.
13. Donkor ON, Shah NP. 2008. Production of b-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis and Lactobacillus casei in soymilk. J Food Sci 73:15-20.
14. El-Adawy TA. 1997. Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread. Food Chem 59(1):7-14. (Pubitemid 27137577)
15. Elke AK, Ryan LAM, Dal Bello F. 2007. Impact of sourdough on the texture of bread. Food Microbiol 24:165-174. (Pubitemid 44428088)
16. Faller JF, Faller JY, Klein BP. 2000. Physical and sensory characteristics of extruded corn/soy breakfast cereals. J Food Qual 23:87-102.
17. Garneau S, Martin NI, Vederas JC. 2002. Two-peptide bacteriocins produced by lactic acid bacteria. Biochimie 84:577-592. (Pubitemid 35350889)
18. Hefnawy H, Mohamed R. 2011. Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems. J Food Sci Technol 48(3):371-377.
19. Hogervorst E, Sadjimim T, Yesufu A, Kreager P, Rahardjo TB. 2008. High tofu intake is associated with worse memory in elderly Indonesian men and women. Dement Geriatr Cogn Disord 26(1):50-57.
20. ISO. 1993. Sensory analysis. General guidance for selection, training and monitoring of assessors, Part 1: Selected assessors. Approved method 8586-1. Geneva: International Organization for Standardization.
21. Jamora JJ, Rhee KS, Rhee KC. 2001. Chemical and sensory properties of expanded extrudates from pork meat-defatted soy flour blends with onion, carrot and oat. J Food Sci Nutr 6(3): 158-162.
22. Kanekar P, Poshi N, Sarnaik S, Kelkar A. 1992. Effect of fermentation by lactic acid bacteria from soybean seeds on trypsin inhibitor (TI) activity. Food Microbiol 9(3):245-249.
23. Ladero V, Calles-Enríquez M, Fernández M, Alvarez MA. 2010. Toxicological effects of dietary biogenic amines. Curr Nutr Food Sci 6(2):145-156.
24. Lee KH, Ryu HS, Rhee KC. 2003. Protein solubility characteristics of commercial soy protein products. J Am Oil Chem Soc 80(1): 85-90.
25. Lqari H, Vioque J, Pedroche J, Millan F. 2002. Lupinus angustifolius protein isolates: chemical composition, functional properties and protein characterization. Food Chem 76:349-356. (Pubitemid 34097749)
26. Marambe PWMLHK, Shand PJ, Wanasundara JPD. 2008. An in-vitro investigation of selected biological activities of hydrolysed flaxseed (Linum usitatissimum L.) proteins. J Am Oil Chem Soc 85:1155-1164.
27. Martínez-Anaya MA. 2003. Associations and interactions of microorganisms in dough fermentations: effects on dough and bread characteristics. In: Kulp K, Lorenz K, editors. Handbook of dough fermentations. New York: Marcel Dekker. p 63-195.
28. Martinez-Flores HE, Barrera ES, Garnica-Romo MG, Penagos CJC, Saavedra JP, Macazaga-Alvarez R. 2006. Functional characteristics of protein flaxseed concentrate obtained applying a response surface methodology. J Food Sci 71(8):495-498.
29. Mazur W, Duke JA, Wahala K, Rasku S, Adlercreutz H. 1998. Isoflavonoids and lignans in legumes: nutritional and health aspects in humans. Nutr Biochem 9:193-200. (Pubitemid 28202343)
30. Narbutaite V, Juodeikiene G. 2009. Enzymatic activities of sourdough fermented using lactic acid bacteria with antimicrobial properties. Proceedings of 5th International Congress FLOUR-BREAD'09 and 7th Croatian Congress of Cereal Technologists BRAS NO-KRUH'09. Opatija: University of Osijek. p 394-401.
31. Narbutaite V, Fernandez A, Horn N, Juodeikiene G, Narbad A. 2008. Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs. Lett Appl Microbiol 47(6):555-560.
32. Nesbitt PD, Thompson LU. 1997. Lignans in homemade and commercial products containing flaxseed. Nutr Cancer 29(3): 222-227. (Pubitemid 28063275)
33. Oomah BD,Mazza G. 1995. Functional properties, uses of flaxseed protein. Inform 6(11):1246-1252.
34. Oomah BD, Mazza G. 1998. Compositional changes during commercial processing of flaxseed. Ind Crop Prod 9(1):29-37. (Pubitemid 28514618)
35. Parente E, Matuscelli M, Gadrini F, Grieco S, Crudele MA, Suzzi G. 2001. Evolution of microbial populations and biogenic amines production in dry sausages produced in southern Italy. J Appl Microbiol 90:882-891. (Pubitemid 32500235)
36. Pot B, Tsakalidou E. 2009. Taxonomy and metabolism of Lactobacillus. In: Ljungh Ä, Wadström T, editors. Lactobacillus molecular biology: from genomics to probiotics. Norfolk: Caister Academic Press. p 3-58.
37. Ribotta PD, Arnulphi S, León AE, an Anón MC. 2005. Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour. J Sci Food Agric 85(11):1889-1896. (Pubitemid 41128708)
38. Saaid M, Saad B, Hashim NH, Ali ASM, Saleh MI. 2009. Determination of biogenic amines in selected Malaysian food. Food Chem 113:1356-1362.
39. Shalaby AR. 1996. Significance of biogenic amines to food safety and human health. Food Res Int 29:675-690. (Pubitemid 27155970)
40. Shukla S, Park H-K, Kim J-K, Kim M. 2010. Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang). Food Chem Toxicol 48(5):1191-1195.
41. Silla Santos MH. 1996. Biogenic amines: their importance in foods. Int J Food Microbiol 29:213-231. (Pubitemid 26185346)
42. SimovaED, Beshkova DB, Dimitrov ZP. 2009. Characterization and antimicrobial spectrum of bacteriocins produced by lactic acid bacteria isolated from traditional Bulgarian dairy products. J Appl Microbiol 106:692-701.
43. Smiricky MR, Grieshop CM, Albin DM, Wubben JE, Gabert VM, Fahey GC, Jr. 2002. The influence of soy oligosaccharides on apparent and true ileal amino acid digestibility's and fecal consistency in growing pigs. J Anim Sci 80:2433-2441. (Pubitemid 41151692)
44. Stute R, Petridis K, Steinhart H, Biernoth G. 2002. Biogenic amines in fish and soy sauces. Eur Food Res Technol 215:101-107.
45. Wang Y, Li D,Wang L-J, Chiu YL, Chen XD,Mao Z-H, Song C-F. 2008. Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology. J Food Eng 85(1):59-64. (Pubitemid 47495961)
46. Yongmei L, Xiaohong C, Mei J, Xin L, Rahman N, Mingsheng D, Yan G. 2009. Biogenic amines in Chinese soy sauce. Food Control 20(6):593-597.
47. Yousif NE, El Tinay AH. 2001. Effect of fermentation on sorghum protein fractions and in vitro protein digestibility. Plant Foods Hum Nutr 56(2):175-182. (Pubitemid 32663195)