Evaluation of acha flour in the production of gluten‐free sourdough cookies
Summary Employing biotechnology processing in the manufacturing of baked goods with underutilised gluten‐free cereals is deserving of marked interest to get new niche products. This study aims at determining the influence of sourdough made with starter cultures on the nutritional and sensory charact...
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| Veröffentlicht in: | International journal of food science & technology 2023-06, Vol.58 (6), p.3244-3251 |
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| creator | Olojede, Ayoyinka O. Oahimire, Isabel O. Gbande, Joy I. Osondu‐Igbokwe, Agoziwom D. Thomas, Remilekun M. Olojede, Dare S. Banwo, Kolawole |
| description | Summary
Employing biotechnology processing in the manufacturing of baked goods with underutilised gluten‐free cereals is deserving of marked interest to get new niche products. This study aims at determining the influence of sourdough made with starter cultures on the nutritional and sensory characteristics of cookies produced with acha flour. Sourdough containing lactic acid bacteria and yeast starters were added as ingredients for making acha‐based cookies. Sourdough increased the spread ratio of the cookies. Fructilactobacillus fructivorans and Candida tropicalis as mixed starters gave the highest values (6.52 ± 0.06 and 2.21 ± 0.27, respectively) for crude protein and ash. Sourdough addition and the type of starter culture used for the fermentation influenced the mineral composition of cookies (P |
| doi_str_mv | 10.1111/ijfs.15923 |
| format | Article |
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Employing biotechnology processing in the manufacturing of baked goods with underutilised gluten‐free cereals is deserving of marked interest to get new niche products. This study aims at determining the influence of sourdough made with starter cultures on the nutritional and sensory characteristics of cookies produced with acha flour. Sourdough containing lactic acid bacteria and yeast starters were added as ingredients for making acha‐based cookies. Sourdough increased the spread ratio of the cookies. Fructilactobacillus fructivorans and Candida tropicalis as mixed starters gave the highest values (6.52 ± 0.06 and 2.21 ± 0.27, respectively) for crude protein and ash. Sourdough addition and the type of starter culture used for the fermentation influenced the mineral composition of cookies (P < 0.05). The most overall acceptable was SBTC, made with only C. tropicalis sourdough. Utilisation of acha with sourdough addition is recommended for making cookies with improved qualities and promoting the locally grown cereal for potential health benefits.
Acha is an underutilized cereal suitable to produce sourdough cookies. Starter cultures were used to produce the sourdough. Fermented sourdough enhanced the texture and protein contents of acha cookies. Sourdough cookies possessed improved qualities and potential health benefits.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15923</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Acha ; Bacteria ; Bakery products ; Biotechnology ; biotechnology processing, sourdough ; Cereals ; Cookies ; Fermentation ; Flour ; Gluten ; gluten‐free cereals ; Lactic acid ; Lactic acid bacteria ; Mineral composition ; Sensory properties ; Sourdough ; Starter cultures ; Yeasts</subject><ispartof>International journal of food science & technology, 2023-06, Vol.58 (6), p.3244-3251</ispartof><rights>2022 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2023 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3013-be0e62b18b6e9cb3ec36569a47b6c526b478edc02ce1d9efe4de84374d0d29233</citedby><cites>FETCH-LOGICAL-c3013-be0e62b18b6e9cb3ec36569a47b6c526b478edc02ce1d9efe4de84374d0d29233</cites><orcidid>0000-0003-4154-3688 ; 0000-0001-6735-5015</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15923$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15923$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Olojede, Ayoyinka O.</creatorcontrib><creatorcontrib>Oahimire, Isabel O.</creatorcontrib><creatorcontrib>Gbande, Joy I.</creatorcontrib><creatorcontrib>Osondu‐Igbokwe, Agoziwom D.</creatorcontrib><creatorcontrib>Thomas, Remilekun M.</creatorcontrib><creatorcontrib>Olojede, Dare S.</creatorcontrib><creatorcontrib>Banwo, Kolawole</creatorcontrib><title>Evaluation of acha flour in the production of gluten‐free sourdough cookies</title><title>International journal of food science & technology</title><description>Summary
Employing biotechnology processing in the manufacturing of baked goods with underutilised gluten‐free cereals is deserving of marked interest to get new niche products. This study aims at determining the influence of sourdough made with starter cultures on the nutritional and sensory characteristics of cookies produced with acha flour. Sourdough containing lactic acid bacteria and yeast starters were added as ingredients for making acha‐based cookies. Sourdough increased the spread ratio of the cookies. Fructilactobacillus fructivorans and Candida tropicalis as mixed starters gave the highest values (6.52 ± 0.06 and 2.21 ± 0.27, respectively) for crude protein and ash. Sourdough addition and the type of starter culture used for the fermentation influenced the mineral composition of cookies (P < 0.05). The most overall acceptable was SBTC, made with only C. tropicalis sourdough. Utilisation of acha with sourdough addition is recommended for making cookies with improved qualities and promoting the locally grown cereal for potential health benefits.
Acha is an underutilized cereal suitable to produce sourdough cookies. Starter cultures were used to produce the sourdough. Fermented sourdough enhanced the texture and protein contents of acha cookies. Sourdough cookies possessed improved qualities and potential health benefits.</description><subject>Acha</subject><subject>Bacteria</subject><subject>Bakery products</subject><subject>Biotechnology</subject><subject>biotechnology processing, sourdough</subject><subject>Cereals</subject><subject>Cookies</subject><subject>Fermentation</subject><subject>Flour</subject><subject>Gluten</subject><subject>gluten‐free cereals</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Mineral composition</subject><subject>Sensory properties</subject><subject>Sourdough</subject><subject>Starter cultures</subject><subject>Yeasts</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kL9OwzAQhy0EEqWw8ASW2JBS_Cdx4xFVbSkqYgBmy3HObUqIi52AuvEIPCNPgktgxcsN_u7uux9C55SMaHxX1caGEc0k4wdoQLnIEiYYPUQDIjOSZCnjx-gkhA0hhPFxOkB30zddd7qtXIOdxdqsNba16zyuGtyuAW-9Kzvz97-quxaar49P6wFwiFzputUaG-eeKwin6MjqOsDZbx2ip9n0cXKTLO_ni8n1MjGcUJ4UQECwguaFAGkKDiaaCqnTcSFMxkSRjnMoDWEGaCnBQlpCnkbfkpQs3saH6KKfG-1eOwit2kSVJq5ULKdMypxmJFKXPWW8C8GDVVtfvWi_U5SofVxqH5f6iSvCtIffqxp2_5BqcTt76Hu-ASxhbno</recordid><startdate>202306</startdate><enddate>202306</enddate><creator>Olojede, Ayoyinka O.</creator><creator>Oahimire, Isabel O.</creator><creator>Gbande, Joy I.</creator><creator>Osondu‐Igbokwe, Agoziwom D.</creator><creator>Thomas, Remilekun M.</creator><creator>Olojede, Dare S.</creator><creator>Banwo, Kolawole</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-4154-3688</orcidid><orcidid>https://orcid.org/0000-0001-6735-5015</orcidid></search><sort><creationdate>202306</creationdate><title>Evaluation of acha flour in the production of gluten‐free sourdough cookies</title><author>Olojede, Ayoyinka O. ; Oahimire, Isabel O. ; Gbande, Joy I. ; Osondu‐Igbokwe, Agoziwom D. ; Thomas, Remilekun M. ; Olojede, Dare S. ; Banwo, Kolawole</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3013-be0e62b18b6e9cb3ec36569a47b6c526b478edc02ce1d9efe4de84374d0d29233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acha</topic><topic>Bacteria</topic><topic>Bakery products</topic><topic>Biotechnology</topic><topic>biotechnology processing, sourdough</topic><topic>Cereals</topic><topic>Cookies</topic><topic>Fermentation</topic><topic>Flour</topic><topic>Gluten</topic><topic>gluten‐free cereals</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Mineral composition</topic><topic>Sensory properties</topic><topic>Sourdough</topic><topic>Starter cultures</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Olojede, Ayoyinka O.</creatorcontrib><creatorcontrib>Oahimire, Isabel O.</creatorcontrib><creatorcontrib>Gbande, Joy I.</creatorcontrib><creatorcontrib>Osondu‐Igbokwe, Agoziwom D.</creatorcontrib><creatorcontrib>Thomas, Remilekun M.</creatorcontrib><creatorcontrib>Olojede, Dare S.</creatorcontrib><creatorcontrib>Banwo, Kolawole</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Olojede, Ayoyinka O.</au><au>Oahimire, Isabel O.</au><au>Gbande, Joy I.</au><au>Osondu‐Igbokwe, Agoziwom D.</au><au>Thomas, Remilekun M.</au><au>Olojede, Dare S.</au><au>Banwo, Kolawole</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of acha flour in the production of gluten‐free sourdough cookies</atitle><jtitle>International journal of food science & technology</jtitle><date>2023-06</date><risdate>2023</risdate><volume>58</volume><issue>6</issue><spage>3244</spage><epage>3251</epage><pages>3244-3251</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Employing biotechnology processing in the manufacturing of baked goods with underutilised gluten‐free cereals is deserving of marked interest to get new niche products. This study aims at determining the influence of sourdough made with starter cultures on the nutritional and sensory characteristics of cookies produced with acha flour. Sourdough containing lactic acid bacteria and yeast starters were added as ingredients for making acha‐based cookies. Sourdough increased the spread ratio of the cookies. Fructilactobacillus fructivorans and Candida tropicalis as mixed starters gave the highest values (6.52 ± 0.06 and 2.21 ± 0.27, respectively) for crude protein and ash. Sourdough addition and the type of starter culture used for the fermentation influenced the mineral composition of cookies (P < 0.05). The most overall acceptable was SBTC, made with only C. tropicalis sourdough. Utilisation of acha with sourdough addition is recommended for making cookies with improved qualities and promoting the locally grown cereal for potential health benefits.
Acha is an underutilized cereal suitable to produce sourdough cookies. Starter cultures were used to produce the sourdough. Fermented sourdough enhanced the texture and protein contents of acha cookies. Sourdough cookies possessed improved qualities and potential health benefits.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15923</doi><tpages>3251</tpages><orcidid>https://orcid.org/0000-0003-4154-3688</orcidid><orcidid>https://orcid.org/0000-0001-6735-5015</orcidid></addata></record> |
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| subjects | Acha Bacteria Bakery products Biotechnology biotechnology processing, sourdough Cereals Cookies Fermentation Flour Gluten gluten‐free cereals Lactic acid Lactic acid bacteria Mineral composition Sensory properties Sourdough Starter cultures Yeasts |
| title | Evaluation of acha flour in the production of gluten‐free sourdough cookies |
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