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Evaluation of fermentation with novel LAB strains on FODMAP content in modern and ancient grains, IWG and pea protein.
Get PDFThis study investigated the viability and effectiveness of novel lactic acid bacteria (LAB) strains in reducing fructan and raffinose family oligosaccharide (RFO) content in ancient and modern wheat varieties. Due to the discomfort experienced by subjects with irritable bowel syndrome (IBS) upon consumption of fermentable oligo-, di, and monosaccharides and polyols (FODMAPs), research aims to develop methods to create cereal-based products with reduced FODMAP content. One of these methods is sourdough fermentation. This study profiled low molecular weight carbohydrates in various cereal flours and pea protein powders, which was followed by fermentation experiments using recently isolated LAB strains to assess the breakdown of these carbohydrates in spelt, specifically. The findings indicate that the tested LAB strains did not significantly reduce fructan or RFO concentrations in spelt. Fermentation with baker’s yeast was performed as control, and yeast showed potential in reducing fructan levels. This thesis highlights the importance of enzyme presence for effective FODMAP reduction and suggests further investigation into LAB strains and their metabolic pathways. The implications of this study are of importance for the food industry and public health, offering potentially new avenues for producing cereal-based products that cater to the dietary needs of individuals with gastro-intestinal (GI) disorders
Endringer i FODMAP-innholdet under surdeigsfermentering og steking av brød basert på ulike hvetetyper dyrket i Norge
Get PDFFermenterbare oligo-, di- og monosakkarider og polyoler (FODMAP) har vist seg å forverre symptomene på irritabelt tarm-syndrom (IBS). Den eneste behandlingen for å unngå denne lidelsen er å redusere inntaket av FODMAPs i kostholdet. Fermentering har blitt foreslått som en bearbeiding av hvetebaserte produkter for å redusere innholdet av FODMAPs som fruktan og raffinose. Disse karbohydratene har vist seg å være hovedbidraget til oligosakkaridene som utgjør FODMAPs i hvetebaserte produkter. Det finnes produkter med lavere innhold av FODMAPs på markedet, men disse er ofte glutenfrie med lavt kostfiber innhold og dårligere sensoriske egenskaper. Det har blitt vist i studier at fermentering av hvetebaserte produkter gir et lavere innhold av FODMAPs uten at det går på bekostning av kostfiberinnholdet. Derimot er det ingen studier på norsk-dyrket varianter av moderne hvete og urkorn. Hensikten med oppgaven var å undersøke endringen av fruktan- og raffinoseinnhold i norsk-dyrket moderne hvete og urhvete under surdeigsfermentering. I denne oppgaven ble surdeigsbrød laget med mel av fire norsk-dyrket moderne hvetetyper (Fram, Bastian, Børsum og Mirakel) og urhvetetyper (emmer, spelt og einkorn) ved to ulike inkuberingsbetingelser (22 °C i 12 timer og 4 °C i 41 timer). Det ble også inkludert vekst- og metabolismeforsøk som måling av organiske syrer, maltose, glukose og fruktose, pH og bestemt celletall for gjær og melkesyrebakterier. Resultatene viste at fruktaninnholdet i mel varierte fra 1,296 til 0,913 g/100g i henholdsvis Mirakel og einkorn. Raffinoseinnholdet var lavere og varierte fra 0,596 til 0,292 g/100g i henholdsvis emmer og einkorn. Fermentering hadde en signifikant effekt på reduksjon av fruktan og raffinose for alle hvetetypene. Nedbrytningen var mest effektiv for fermenterte deiger ved 22 °C i 12 timer. Ved denne inkuberingsbetingelsen ble det også produsert mest melkesyre og eddiksyre, samtidig høyest reduksjon i pH og funnet høyest celletall for melkesyrebakterier og gjær. Derimot viste steking av brød kun en signifikant reduksjon i fruktan og raffinose for noen av hvetetypene. Konsentrasjonen av maltose, glukose og fruktose ble målt ved to typer HPLC-metoder. Det var variasjon i konsentrasjonen av maltose og glukose, men begge metodene viste den samme trenden hvor karbohydratene ble i størst grad metabolisert i surdeigene fermentert ved 22 °C. Derimot var det større forskjeller i målt fruktose for metodene for hvetetypene fermentert ved 22 °C og 4 °C. Hvor fruktose ble akkumulert ved en av metodene og metabolisert ved den andre metoden.Fermentable oligo-, di- and monosaccharides and polyols (FODMAPs) have been shown to worsen the symptoms of irritable bowel syndrome (IBS). The only treatment to avoid this disorder is to reduce the intake of FODMAPs in the diet. Fermentation has been proposed as a processing method of wheat-based products to reduce the content of FODMAPs such as fructans and raffinose. These carbohydrates have been shown to be the main contributor to the oligosaccharides that make up FODMAPs in wheat-based products. There are products with a lower content of FODMAPs on the market, but these are often gluten-free with a low dietary fiber content and poorer sensory properties. It has been shown in studies that fermentation of wheat-based products results in a lower content of FODMAPs without compromising the dietary fiber content. However, there are no studies on Norwegian wheat varieties. The aim of this project was to investigate the change in fructan and raffinose content in Norwegian grown modern wheat and ancient wheat types during sourdough fermentation. Sourdough bread was made with flours of four Norwegian grown modern wheat types (Fram, Bastian, Børsum and Mirakel) or ancient wheat types (emmer, spelt and einkorn) at two different incubation conditions (22 °C for 12 hours and 4 °C for 41 hours). Growth and metabolism experiments were also included, such as measurement of organic acids, maltose, glucose and fructose, pH measurement and cell count for yeast and lactic acid bacteria. The results showed that the fructan content in flour varied from 1.296 to 0.913 g/100g in Mirakel and einkorn respectively. The raffinose content was lower and varied from 0.596 to 0.292 g/100g in emmer and einkorn respectively. Fermentation had a significant effect on the reduction of fructan and raffinose in all wheat samples. The degradation was most effective in sourdoughs incubated at 22 °C for 12 hours. Under this incubation condition, the most lactic acid and acetic acid were also produced, at the same time the highest reduction in pH and the highest
cell count measured for lactic acid bacteria and yeast. Baking bread only showed a significant reduction in fructan and raffinose for some of the wheat types. The concentration of maltose, glucose and fructose were measured by two types of HPLC methods. There was variation in the concentration of maltose and glucose, but both methods showed the same trend where most of the carbohydrates were metabolized in the sourdoughs incubated at 22 °C. In contrast, there were greater differences in measured fructose for the methods for the wheat samples fermented at 22 °C and 4 °C. Where fructose was accumulated by one method and metabolized by the other method
Fermentation of raffinose family oligosaccharides by different yeast and bacteria in sour beer cofermentations
Get PDFLegumes are a widespread and nutritious food source, ingested worldwide and used to produce a variety of products. They are however also known for producing gas and bloating when ingested. This is due in part to raffinose family oligosaccharides (RFOs), which cannot be fermented by humans. They are instead fermented by gut bacteria, which causes the symptoms. To improve legume products, RFOs can be removed and utilised in other products. The utilisation of RFOs as adjunct in sour beer was assessed in this study, as well as the impact on the product.
An important factor of this was the fermentation of RFOs by different yeast or bacteria. A range of Lactococcus cremoris strains and a Lactiplantibacillus rhamnosus strain were selected, alongside Brettanomyces claussenii and Saccharomyces cerevisiae yeast. These strains were tested for growth in media with RFOs, beer media and media with known concentrations of growth inhibitors.
Several strains showed growth in these conditions and were selected for small and large batch sour beer cofermentations. The produced beers were assessed for chemical and physical properties, using commercial sours beers for comparison. Cofermentations with Lc. cremoris TF121 and both yeast strains produced organic acids, which were present in substantially higher amounts when RFOs were added. Sugar utilisation combined with the organic acid profile in small and large batch sour beers showed signs of RFO fermentation. The large batch beers were also tested for sensory difference, using a Tetrad test which showed that a significant number of participants could differentiate between samples. The study shows promising results for the utilisation of legume by-products from food production
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Fermented versus unfermented macroalgae as sodium chloride replacers in bread : impact on dough rheology, bread quality and sensory properties
Get PDFNorge er en av de mest produktive stedene for utnyttelse av makroalger i verden, og verdens tredje største produsent av villhøstede av makroalger. Makroalger har et stort potensiale til å bli brukt som en viktig ingrediens i prosessering av matvarer, da det er en god kilde til fiber og mineraler, samt at de er et komplett protein og består av lite fett. Det har også blitt foreslått at makroalger kan bidra til å redusere innholdet av natrium klorid (NaCl) i matvarer. Brød er en av de største kildene til NaCl i kostholdet, som følge av de store mengdene som konsumeres. En reduksjon av NaCl i brød er derfor viktig for å redusere forekomsten av hjerte- og karsykdommer blant den norske populasjonen. På bakgrunn av dette er formålet med studien å undersøke om de norske brunalgene Saccharina latissima og Alaria esculenta (fermentert og ufermentert) kan brukes som potensielle NaCl erstattere i brød som inneholder finmalt sammalt hvetemel.
Effekten av makroalger og NaCl reduksjon på de reologiske egenskapene til deig, brød kvalitet og sensorisk kvalitet ble undersøkt ved hjelp av ulike teknikker. Raffinert (33%) og sammalt finmalt (66%) hvetemel ble brukt. Et full-salt kontroll brød (0.6 g natrium/100 g mel) og tre salt-reduserte kontroll brød (0.4, 0.35, 0.30 g natrium/100 g mel) var inkludert. Inkorporering av alger var i området 0,89-3,3 % for å oppnå natriuminnhold på 0.35 eller 0ø3 g natrium/100 g mel, avhengig av natriuminnhold i algepulveret. Farinograf, ekstensograf og SMS/Chen-Hoseney Dough Stickiness Rig-analyse ble brukt for å studere effekten på de reologiske egenskapene i deig, mens SE-HPLC ble benyttet for å analysere størrelsen og mengden av glutenproteiner i deigen. Spesifikt volum, H/B ratio, farge, krumstruktur- og fasthet ble målt for å bestemme kvaliteten på brødene. Til slutt ble en beskrivende sensorisk analyse utført av et trent panel på Nofima Ås.
Tilsetning av fermentert og ufermentert S. latissima og A. esculenta pulver og reduksjon i NaCl i deig økte vannabsorpsjonen betydelig, samt reduserte deigens stabilitet og utviklingstid på en doseavhengig måte. Videre hadde økte nivåer av makroalger og reduserte mengder NaCl en signifikant effekt på Rmax, ekstensibilitet og forholdet mellom polymere og monomere proteiner, samt spesifikt volum. Teksturparametere var ikke signifikant forskjellig mellom prøvene, men fargen på brødet ble påvirket ved tilsetning av makroalger. Resultatene fra den sensoriske analysen indikerte at makroalger kan brukes til å øke oppfatningen av salt smak, men distinkt algesmak og lukt ble observert av paneldeltakeren. Derimot fikk inkorporeringen av fermentert S. latissima lavere skår for visse uønskede sensoriske egenskaper sammenliknet med andre typene alger.Norway is one of the most productive places for utilization of macroalgae in the world and the world’s third largest producer of wild macroalgae. Macroalgae have great potential to be used as an ingredient in foods, as they are rich in fibre and minerals, contain a balanced amino acid profile and are low in fats. It has also been proposed that macroalgae could help reduce the sodium chloride (NaCl) content in food products. Bread is one of the staple foods in the Norwegian diet and therefore one of the largest sources of NaCl. A reduction of NaCl in bread is therefore a tool to reduce the sodium intake of among the population and lower the risk for hypertension and associated diseases. As such, the present study evaluated if Norwegian brown macroalgae Saccharina latissima and Alaria esculenta (fermented and unfermented) could be used as potential NaCl replacers in bread containing whole wheat.
The effects of macroalgae and NaCl reduction on dough rheology, bread characteristics and sensory properties were investigated using various techniques. Refined (33%) and wholemeal wheat flour (66%) were used for breadmaking. A full salt control bread (0.6 g sodium/100 g flour) and three salt-reduced control breads (0.4, 0.35, 0.30 g sodium/100 g flour) were included. Incorporation of algae was in the range of 0.89-3.3% to achieve sodium contents of 0.35 or 0.3 g sodium/100 g flour, depending on the intrinsic sodium content in the algae powder. Farinograph, extensograph and SMS/Chen–Hoseney Dough Stickiness Rig analysis were applied to study the effect on dough rheology, while size exclusion high performance liquid chromatography was used to analyse the size and amounts of gluten proteins in the dough. Specific volume, H/B ratio, colour, crumb structure- and firmness were measured to determine the bread quality. Lastly, a descriptive sensory analysis was conducted by a trained sensory panel.
Addition of fermented and unfermented S. latissima and A. esculenta powder and reduction in NaCl in bread significantly increased water absorption and decreased dough development time, and dough stability in a dose-dependent manner. Further, increased levels of macroalgae and lower levels of NaCl had significant effects on extensibility, Rmax, stickiness, the ratio of polymeric to monomeric proteins and specific volume. Textural parameters were not significantly different among the samples, whereas the colour of the bread was affected by addition of macroalgae. The results from the sensory analysis indicated that macroalgae could be used to increase the perception of salty taste, but distinct algae flavour and odour were observed by the panellists. However, incorporation of fermented S. latissima received lower scores for scores for certain undesirable sensory attributes than other bread with algae.M-MATVI
Kjemiske og fysiske endringer i UHT-drikke lagret ved ulike lagringstemperaturer
No full textMelk er en viktig del av menneskets kosthold, og Norge er et av landene med høyest melkekonsum per innbygger på verdensbasis. Men store mengder melk kastes hvert år, og en måte å bidra i kampen mot matsvinn på er å øke melkas holdbarhet ved det som kalles ultrapasteurisering (UHT). UHT-behandling dreper alle bakterier, som gjør slike produkter mikrobiologisk trygg for konsum i 6-9 måneder. Men denne kraftige varmebehandlingen kan også føre med seg kjemiske, fysiske og sensoriske endringer som kan være negativt for melkas kvalitet. Derfor var hensikten med denne oppgaven å undersøke kvalitet ved ulike lagringstemperaturer for å dokumentere endringer i utvalgte kjemiske, fysiske og sensoriske egenskaper i ulike UHT-drikker. For å undersøke effekt av laktose, ble langtidsholdbar lettmelk og langtidsholdbar laktoseredusert lettmelk valgt. Med tanke på at det foregår et skifte i samfunnet som har ført til at flere og flere velger bort melk til fordel for plantebaserte alternativer, er havredrikk inkludert i denne studien.
Det ble gjennomført et lagringsforsøk hvor prøvene ble lagret ved 4 ℃, 20 ℃ og 30 ℃ over en periode på 90 dager. Ved dag 0, 30, 60 og 90 ble prøvene analysert for å undersøke endringer underveis i lagringsperioden.
Resultatene viste at det var flere endringer under lagring. Proteinanalyser viste en reduksjon i totalt proteininnhold og kasein, samt en økning i ikke-kasein nitrogen ved lagring i 30 dager. Partikkelstørrelse var signifikant høyere i havredrikk sammenlignet med melk, og sedimentering inntraff innen 14 dager i havredrikke. Laktulosekonsentrasjonen økte ved økende lagringstid og lagringstemperatur i langtidsholdbar lettmelk. Beskrivende analyse viste at «søt smak» var signifikant høyere i langtidsholdbar laktoseredusert lettmelk. Spektrofotometriske målinger viste at lagring ved 30 ℃ ga signifikant endring i farge allerede etter 30 dager for langtidsholdbar laktoseredusert lettmelk. I tillegg viste beskrivende analyse for havredrikk en signifikant fargeendring etter 90 dagers lagring ved 4 ℃, 20 ℃ og 30 ℃. Lagringstemperatur viste seg å være en faktor med stor effekt på fargeendring og dermed kvalitet, spesielt i langtidsholdbar laktoseredusert lettmelk. Derfor er lagringstemperatur en viktig faktor å ha høy kontroll over under hele lagringsperioden for å sikre god kvalitet i produktet.Milk is an important part of the human diet, and Norway is one of the countries with the highest milk consumption per capita in the world. However, large amounts of milk are wasted every year, and one way to take part in the fight against food waste is to increase the shelf life of the product through a process called ultra-high temperature (UHT) treatment. UHT treatment kills all bacteria, making the product microbiologically safe for consumption for 6-9 months. However, this powerful heat treatment can also lead to chemical, physical, and sensory changes that can negatively impact the quality of the milk. Therefore, the purpose of this study was to examine the quality of different UHT beverages to document changes in selected chemical, physical, and sensory properties. To investigate the effect of lactose, long-life semi-skimmed milk and long-life lactose-reduced semi-skimmed milk were selected. Considering that there is a change in society where more and more people are choosing plant-based alternatives to milk, oat drink was also included in this study.
A storage experiment was conducted where samples were stored at 4 ℃, 20 ℃, and 30 ℃ over a period of 90 days. The samples were analyzed on day 0, 30, 60, and 90 to examine changes occurring during the time in storage.
The results showed that there were changes during storage. Protein analysis showed a reduction in total protein content and casein, as well as an increase in non-casein nitrogen after 30 days of storage. Particle size was significantly higher in oat milk compared to milk, and sedimentation occurred within 14 days in oat milk. Lactulose concentration increased with increasing storage time and temperature in long-life semi-skimmed milk. Descriptive analysis showed that "sweet taste" was significantly higher in long-life lactose-reduced semi-skimmed milk. Spectrophotometric measurements showed that storage at 30 ℃ resulted in a significant color change already after 30 days for long-life lactose-reduced semi-skimmed milk. In addition, descriptive analysis for oat milk showed a significant color change after 90 days of storage at 4 ℃, 20 ℃, and 30 ℃. Storage temperature was found to be a factor with a significant effect on color change and thus quality, especially in long-life lactose-reduced semi-skimmed milk. Therefore, storage temperature is an important factor to have control over throughout the entire storage period to ensure good quality of the product
Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop
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