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Advisor(s)
Abstract(s)
The study aimed at the development of a sufficient technology to improve sensory,
textural, physical, and microbiological properties of peas snacks (Ps) using solid-
state fermentation (SSF) and submerged fermentation (SMF) with two different lac-
tic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum
LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of
the used technologies, microbiological characteristics and biogenic amines (BAs)
content in treated Ps were analyzed. Additionally, a different salt content (3.6 and
1.0 g/100 g) was used for snacks preparation. The obtained results revealed that
used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds
were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ),
and there was a significant effect (p < .05) due to the fermentation method, LAB
strains, and ultrasonication on the texture of final product. Different salt content sig-
nificantly affected the color coordinates of the Ps tested (p < .05). The predominant
biogenic amines in Ps were phenylethylamine and spermidine. However, the reduc-
tion of some BAs after samples fermentation was observed. To conclude, acceptable
formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermenta-
tion, as the end-product is more attractive to consumers than those prepared with
3.6 g/100 g salt and using ultrasonication.
Description
Keywords
biogenic amines lactic acid fermentation peas ultrasound
Citation
Gunasekaran YK, Lele V, Sakiene V, Zavistanaviciute P, Zokaityte E, Klupsaite D, Bartkevics B, Guiné RPF, Bartkiene E (2020) Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics. Food Science and Nutrition, 8(9), 4746-4756.