The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins
Gluten-free baked goods exhibit reduced texture and taste characteristics compared to their gluten-containing counterparts. As a result, there is a renewed interest in the fermentation of gluten-free cereals with lactic acid bacteria, which is associated with an improvement in the final baked goods....
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MDPI AG
2025-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/1/26 |
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| author | Souraya Sakoui Reda Derdak Fatimazahra Jouga Amal Dagni Oana Lelia Pop Dan Cristian Vodnar Bernadette-Emőke Teleky Maria Simona Chis Carmen Rodica Pop Laura Stan Floricuta Ranga Ramona Suharoschi Abdelaziz Soukri Bouchra El Khalfi |
| author_facet | Souraya Sakoui Reda Derdak Fatimazahra Jouga Amal Dagni Oana Lelia Pop Dan Cristian Vodnar Bernadette-Emőke Teleky Maria Simona Chis Carmen Rodica Pop Laura Stan Floricuta Ranga Ramona Suharoschi Abdelaziz Soukri Bouchra El Khalfi |
| author_sort | Souraya Sakoui |
| collection | DOAJ |
| description | Gluten-free baked goods exhibit reduced texture and taste characteristics compared to their gluten-containing counterparts. As a result, there is a renewed interest in the fermentation of gluten-free cereals with lactic acid bacteria, which is associated with an improvement in the final baked goods. Quinoa is garnering growing attention due to its different nutrients and bioactive substances, and it is notably employed to build gluten-free goods. In the present study, quinoa flour was fermented with Enterococcus strains (<i>E. gallinarum</i> SL2 and <i>E. mundtii</i> SL1), and further used in the manufacturing of gluten-free muffins. Several analyses were performed on the obtained sourdoughs and muffins, including a viscosity study, a textural and sensory analysis, and a polyphenol, organic acid, and carbohydrate content analysis. The results showed that the fermented quinoa flour exhibited enhanced nutritional value, with increased levels of organic acids such as lactic and acetic acid, as well as improved polyphenol content. The sensory and textural analyses revealed that both Enterococcus strains positively impacted the sensory characteristics and texture of the muffins. Notably, muffins prepared with <i>E. mundtii</i> SL1 demonstrated superior elasticity and overall taste. These results suggest that fermentation with these strains can significantly improve the nutritional profile and sensory quality of gluten-free baked goods, offering a promising approach for the development of healthier and more appealing gluten-free products. |
| format | Article |
| id | doaj-art-b568c16cd5794a95b30d3951077433da |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-b568c16cd5794a95b30d3951077433da2025-01-24T13:32:06ZengMDPI AGFermentation2311-56372025-01-011112610.3390/fermentation11010026The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free MuffinsSouraya Sakoui0Reda Derdak1Fatimazahra Jouga2Amal Dagni3Oana Lelia Pop4Dan Cristian Vodnar5Bernadette-Emőke Teleky6Maria Simona Chis7Carmen Rodica Pop8Laura Stan9Floricuta Ranga10Ramona Suharoschi11Abdelaziz Soukri12Bouchra El Khalfi13Laboratory of Physiopathology, Molecular Genetics and Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20570, MoroccoLaboratory of Physiopathology, Molecular Genetics and Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20570, MoroccoLaboratory of Physiopathology, Molecular Genetics and Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20570, MoroccoLaboratory of Physiopathology, Molecular Genetics and Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20570, MoroccoDepartment of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, 400372 Cluj-Napoca, RomaniaLaboratory of Physiopathology, Molecular Genetics and Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20570, MoroccoLaboratory of Physiopathology, Molecular Genetics and Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20570, MoroccoGluten-free baked goods exhibit reduced texture and taste characteristics compared to their gluten-containing counterparts. As a result, there is a renewed interest in the fermentation of gluten-free cereals with lactic acid bacteria, which is associated with an improvement in the final baked goods. Quinoa is garnering growing attention due to its different nutrients and bioactive substances, and it is notably employed to build gluten-free goods. In the present study, quinoa flour was fermented with Enterococcus strains (<i>E. gallinarum</i> SL2 and <i>E. mundtii</i> SL1), and further used in the manufacturing of gluten-free muffins. Several analyses were performed on the obtained sourdoughs and muffins, including a viscosity study, a textural and sensory analysis, and a polyphenol, organic acid, and carbohydrate content analysis. The results showed that the fermented quinoa flour exhibited enhanced nutritional value, with increased levels of organic acids such as lactic and acetic acid, as well as improved polyphenol content. The sensory and textural analyses revealed that both Enterococcus strains positively impacted the sensory characteristics and texture of the muffins. Notably, muffins prepared with <i>E. mundtii</i> SL1 demonstrated superior elasticity and overall taste. These results suggest that fermentation with these strains can significantly improve the nutritional profile and sensory quality of gluten-free baked goods, offering a promising approach for the development of healthier and more appealing gluten-free products.https://www.mdpi.com/2311-5637/11/1/26gluten-freequinoasourdoughfermentationenterococcus |
| spellingShingle | Souraya Sakoui Reda Derdak Fatimazahra Jouga Amal Dagni Oana Lelia Pop Dan Cristian Vodnar Bernadette-Emőke Teleky Maria Simona Chis Carmen Rodica Pop Laura Stan Floricuta Ranga Ramona Suharoschi Abdelaziz Soukri Bouchra El Khalfi The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins Fermentation gluten-free quinoa sourdough fermentation enterococcus |
| title | The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins |
| title_full | The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins |
| title_fullStr | The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins |
| title_full_unstemmed | The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins |
| title_short | The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins |
| title_sort | impact of fermented quinoa sourdough with enterococcus strains on the nutritional textural and sensorial features of gluten free muffins |
| topic | gluten-free quinoa sourdough fermentation enterococcus |
| url | https://www.mdpi.com/2311-5637/11/1/26 |
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