Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

CyTA - Journal of Food

Sonia-Ancuța Socaci¹  Laura Stan¹  Carmen Rodica Pop¹  Maria Simona Chiș¹  Adriana Păucean¹  Ramona Suharoschi¹  Simona Maria Man¹  Sevastița Muste¹ 

[1] University of Agricultural Sciences and Veterinary Medicine;

关键词: gluten-free muffins;    lactobacillus plantarum;    quinoa sourdough;    aroma compounds;    amino acids;   

DOI  :  10.1080/19476337.2019.1646320

来源: DOAJ

【 摘 要 】

A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins. Considerable increases, more than double, in leucine, isoleucine, histidine, lysine, γ-aminobutyric acid were recorded in gluten-free muffins obtained with the inoculated quinoa sourdough fermented for 24 h. Moreover, important markers of aroma compounds like 3-methylbutanal, 2-methylbutanal, 2.3-pentanedione, limonene were found in high and statistically different concentrations when the inoculated sourdough was used. The capacity of these volatiles to transfer pleasant taste and flavor (fruity, citrus, chocolate notes) was correlated with the results of the sensory analysis, clearly highlighting the high consumers’ acceptability for gluten-free muffins obtained with inoculated sourdough. Quinoa fermentation by lactic acid bacteria could be a new alternative to produce gluten-free products enriched in amino acids and with good sensory features.

【 授权许可】

Unknown