Abstract：
:The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteolytic Lactobacillus sakei and Pediococcus pentosaceus 10 strains for lupine fermentation. Although the bread supplemented with lupine spontaneous sourdough had the lowest level of acrylamide (15.6 µg/kg d.w.), it had the malodorous flavour and was unacceptable to the consumers. The lactofermentation could increase the potential use of lupine as a food ingredient while reducing acrylamide formation and enriching bread with high quality proteins.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Bartkiene E,Jakobsone I,Juodeikiene G,Vidmantiene D,Pugajeva I,Bartkevics Vdoi
10.3109/09637486.2013.805185subject
Has Abstractpub_date
2013-11-01 00:00:00pages
890-6issue
7eissn
0963-7486issn
1465-3478journal_volume
64pub_type
杂志文章abstract：:Three sample preparation methods--proteolysis to determine the initial species distribution, and an in vitro gastric and gastrointestinal digestion to assess the bioavailability of selenium--were applied to extract the selenium from selenized green onion and chive samples. Ion exchange chromatography was coupled to a ...
journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
pub_type： 临床试验,杂志文章,随机对照试验
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journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
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pub_type： 杂志文章,评审
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journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
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pub_type： 杂志文章,随机对照试验
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abstract：:Anemia is a frequent problem in both the primary and secondary health care programs. In contrast, most areas of northeast India are vulnerable to iron toxicity. In the present study, we documented the effect of administration of iron rich water on hemolytic anemia in a Wistar rats' animal model. Hemolytic anemia was i...
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pub_type： 杂志文章,meta分析,评审
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journal_title：International journal of food sciences and nutrition
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abstract：:This study explored the effects of the degree of lipid saturation on depressive behaviour and gut microbiota in mice. Thirty-two mice were divided into normal (N), Prozac (NP), lard (L) and fish oil (F) groups. After a 12-week dietary intervention, the open field test (OFT) and the forced swim test (FST) were conducte...
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