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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2014

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs

Anno di pubblicazione: 2014

Formato: Elettronico Cartaceo

Autori: Aponte, Maria; Boscaino, Floriana; Sorrentino, Alida; Coppola, Raffaele; Masi, Paolo; Romano, Annalisa

Affiliazioni autori: University of Naples Federico II; ISA CNR; University of Naples Federico II

Autori CNR:

  • FLORIANA BOSCAINO
  • RAFFAELE COPPOLA
  • ALIDA SORRENTINO

Lingua: inglese

Abstract: The study is aimed at developing a new cereal-based product, with increased nutritional quality, by using natural fermentation of blends of chestnut and rye flour. In spite of the remarkable similarity, the technological potential of combinations of both flours has never been explored before. Three spontaneous chestnut/rye sourdough fermentations were performed over a period of twelve days with daily back-slopping. Samples taken at all refreshment steps were used for culture-dependent and culture-independent evaluation of the microbiota present. Dominant species basically overlapped to those associated to sourdoughs strengthened with chestnut flour, such as Pediococcus pentosaceus or Weissella paramesenteroides. Microstructures, evaluated by means of Scanning Electron Microscopy, revealed the presence in chestnut sourdoughs of a distinguishable network surrounding starch granules, while rye flour-added sourdoughs showed a less structured matrix. By gas chromatography coupled to mass spectrometry, 51 volatile organic compounds were identified at 24 h and after prolonged fermentation. Within volatile organic compounds, alcohols, esters, acids, aldehydes and ketones, all well-known flavour compounds in sourdough fermentation, appeared as dominant. The PCA discriminated the sourdoughs into three distinct clusters and highlighted a clear influence of fermentation time on the volatile composition of sourdoughs. (C) 2014 Elsevier Ltd. All rights reserved.

Lingua abstract: inglese

Pagine da: 387

Pagine a: 395

Pagine totali: 9

Rivista:

Lebensmittel-Wissenschaft + Technologie Elsevier.
Paese di pubblicazione: Paesi Bassi
Lingua: inglese
ISSN: 0023-6438

Numero volume: 58

Numero fascicolo: 2

DOI: 10.1016/j.lwt.2014.03.022

Referee: Sė: Internazionale

Indicizzato da: ISI Web of Science (WOS) [000337768400014]

Parole chiave:

  • Chestnut sourdough
  • Rye flour
  • Lactobacillus spp.
  • Structure
  • Volatile compounds

Strutture CNR:

Allegati: Effects of Fermentation and Rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs (application/pdf)

 
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