Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase. Int J Food Microbiol. 2019 Oct 22;313:108384 Authors: Pontonio E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG Abstract Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanas...
Source: International Journal of Food Microbiology - Category: Food Science Authors: Tags: Int J Food Microbiol Source Type: research