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Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
The sustainable production of vegan or vegetarian food rich in vitamin B12 is a challenge. Propionibacterium freudenreichii fermentation has been identified as an effective method for the enhancement of vitamin B12 content in foods. However, limited studies have been conducted on the co-fermentation of P. freudenreichii with other bacteria. This study investigated the co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) and its effects on the sensory characteristics of whole-meal sourdough bread (WMSB) in comparison to WMSB produced with LAB alone. The effects of P. freudenreichii co-fermentation on WMSB vitamin B12 content were also evaluated. Results indicated that P. freudenreichii co-fermentation with LAB significantly reduced (p < 0.05) crumb hardness when compared with WMSB produced with only LAB (4532 ± 176 g and 5313 ± 846 g respectively). A significantly higher adhesiveness (p < 0.05) was also observed due to the presence of P. freudenreichii. Triangle testing showed that perceptible differences were observed between the two WMSB types investigated in this study (p < 0.05). Qualitative data from focus group testing indicated that WMSB produced with co-fermentation has a more homogeneous texture. However, improvement in aroma, texture, and taste was possible in both bread types. The co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) was successful in producing bread with enriched vitamin B12 levels (ranging from 0.89 to 1.44 µg 100 g−1). Overall, the co-fermentation of P. freudenreichii presents an opportunity to improve the nutritional value of WMSB.
Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
The sustainable production of vegan or vegetarian food rich in vitamin B12 is a challenge. Propionibacterium freudenreichii fermentation has been identified as an effective method for the enhancement of vitamin B12 content in foods. However, limited studies have been conducted on the co-fermentation of P. freudenreichii with other bacteria. This study investigated the co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) and its effects on the sensory characteristics of whole-meal sourdough bread (WMSB) in comparison to WMSB produced with LAB alone. The effects of P. freudenreichii co-fermentation on WMSB vitamin B12 content were also evaluated. Results indicated that P. freudenreichii co-fermentation with LAB significantly reduced (p < 0.05) crumb hardness when compared with WMSB produced with only LAB (4532 ± 176 g and 5313 ± 846 g respectively). A significantly higher adhesiveness (p < 0.05) was also observed due to the presence of P. freudenreichii. Triangle testing showed that perceptible differences were observed between the two WMSB types investigated in this study (p < 0.05). Qualitative data from focus group testing indicated that WMSB produced with co-fermentation has a more homogeneous texture. However, improvement in aroma, texture, and taste was possible in both bread types. The co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) was successful in producing bread with enriched vitamin B12 levels (ranging from 0.89 to 1.44 µg 100 g−1). Overall, the co-fermentation of P. freudenreichii presents an opportunity to improve the nutritional value of WMSB.
Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
Yanyu Zhang (author) / Pafe Momoisea (author) / Qixin Lin (author) / Jiaqi Liang (author) / Keegan Burrow (author) / Luca Serventi (author)
2023
Article (Journal)
Electronic Resource
Unknown
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