Characterization of buckwheat products fermented with lactic acid bacteria
The objective of this study was to assess the effect of lactic acid fermentation using cocci of the Fresco culture in prepared buckwheat products fortified with blueberries on antioxidant activity, total content of phenolic compounds, including their profile. The above parameters were assessed withi...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005013 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The objective of this study was to assess the effect of lactic acid fermentation using cocci of the Fresco culture in prepared buckwheat products fortified with blueberries on antioxidant activity, total content of phenolic compounds, including their profile. The above parameters were assessed within 8 h (30 °C) of controlled fermentation and cold storage (14 days, 6 °C). After 8 h of fermentation, a decrease in pH levels to 4.3 in milk and 4.0 in water products was observed, representing a decrease of 1.0, in both cases. At the final stage of storage, viable counts of Lacticaseibacillus rhamnosus GG and Lactiplantibacillus plantarum HM1 were maintained above 5 log CFU/ml. In general, fermentation processes increased the antioxidant activity and total levels of phenolic compounds. Referring to these parameters, water-based mashes showed better results compared to milk-based ones. L. rhamnosus GG in water-based mashes had a stronger influence than L. plantarum HM1, while in milk-based mashes, the same results for both monitored microbial populations were observed. This study showed that tested lactobacilli and Fresco starter culture could serve as the basis for formulation of the potentially probiotic product based on buckwheat added with blueberries. The final product has the potential to enhance dietary options for individuals with coeliac disease while contributing to a balanced diet for individuals in good health, however, its health benefits require further investigation through experimental validation. |
|---|---|
| ISSN: | 2772-5022 |