1,721,165 research outputs found
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento
No full textUse of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
No full textLactobacillus plantarum C48 and Lactococcus lactis subsp. lactis PU1, previously selected for the biosynthesis of γ-aminobutyricacid (GABA), were used for sourdoughfermentation of cereal, pseudo-cereal and leguminousflours. Chickpea, amaranth, quinoa and buckwheat were the flours most suitable to be enriched of GABA. The parameters of sourdoughfermentation were optimized. Addition of 0.1 mM pyridoxal phosphate, dough yield of 160, inoculum of 5 × 107 CFU/g of starter bacteria and fermentation for 24 h at 30 °C were found to be the optimal conditions. A blend of buckwheat, amaranth, chickpea and quinoa flours (ratio 1:1:5.3:1) was selected and fermented with baker's yeast (non-conventional flourbread, NCB) or with Lb. plantarum C48 sourdough (non-conventional floursourdoughbread, NCSB) and compared to baker's yeast started wheat flourbread (WFB). NCSB had the highest concentration of free amino acids and GABA (ca. 4467 and 504 mg/kg, respectively). The concentration of phenolic compounds and antioxidant activity of NCSB bread was the highest, as well as the rate of in vitro starch hydrolysis was the lowest. Texture analysis showed that sourdoughfermentation enhances several characteristics of NCSB with respect to NCB, thus approaching the features of WFB. Sensory analysis showed that sourdoughfermentation allowed to get good palatability and overall taste appreciation
Bran bioprocessing for enhanced functional properties
No full textBran is the nutritious outer layer of the cereal grain, too often discarded during milling, since its use in the food industry poses several technological problems. However, bran provides dietary fiber and many different bioactive substances, including phenolic compounds, which can exert a beneficial effect on human health. The biological value of bran can also be enhanced by different processing techniques, while at the same time also improving some of the technological drawbacks, such as loss of volume in bread and unappealing taste. This review will summarize recent bioprocessing technologies such as enzymatic processing and fermentation, aimed at enhancing the nutritional and technological functionality of bran
Fungal inhibitory activity of vegetable matrices and selected starters during storage of wheat breads
No full textThe use of faba bean flour to improve the nutritional and functional features of cereal-based foods: perspectives and future strategies
No full textFaba beans play an important role in the agriculture and diet of many developing countries and are a major source of protein, dietary fiber (DF), and other compounds beneficial for health. However, its role in the human diet is limited by the presence of antinutritional factors (ANFs) that interfere with nutrient absorption and sometimes cause pathologic conditions. Several processes, such as dehulling, boiling, autoclaving, enzymatic treatment, germination and fermentation, have been studied to determine their role in reducing these compounds. Faba beans, raw or processed, were used in the formulation of cereal-based foods to produce bread, pasta, and gluten-free (GF) products. In combination with other cereals, faba beans have brought about an increase in the quantity and quality of proteins, improving the nutritional and technological features of fortified food. Increased consumer awareness of the potential health benefits deriving from faba bean-enriched foods could promote their use as a replacement for animal protein in the diet
The role of gesture delay in coda /r/ weakening: an articulatory, auditory and acoustic study
Full text linkThe cross-linguistic tendency of coda consonants to weaken, vocalize, or be deleted is shown to have a phonetic basis, resulting from gesture reduction, or variation in gesture timing. This study investigates the effects of the timing of the anterior tongue gesture for coda /r/ on acoustics and perceived strength of rhoticity, making use of two sociolects of Central Scotland (working-class and middle-class) where coda /r/ is weakening and strengthening respectively. Previous articulatory analysis revealed a strong tendency for these sociolects to use different coda /r/ tongue configurations – working-class and middle-class speakers tend to use tip/front raised and bunched variants respectively; however, this finding does not explain working-class /r/ weakening. A correlational analysis in the current study showed a robust relationship between anterior lingual gesture timing, F3, and percept of rhoticity. A linear mixed effects regression analysis showed that both speaker social class and linguistic factors (word structure and the checked/unchecked status of the prerhotic vowel) had significant effects on tongue gesture timing and formant values. This study provides further evidence that gesture delay can be a phonetic mechanism for coda rhotic weakening and apparent loss, but social class emerges as the dominant factor driving lingual gesture timing variation
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