Repository logo
 
Publication

Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics

2020Journal article Open access
Simple item page
dc.contributor.authorGunasekaran, Y.K.
dc.contributor.authorLele, V.
dc.contributor.authorSakiene, V.
dc.contributor.authorZavistanaviciute, P.
dc.contributor.authorZokaityte, E.
dc.contributor.authorKlupsaite, D.
dc.contributor.authorBartkevics, V.
dc.contributor.authorGuiné, Raquel
dc.contributor.authorBartkiene, E.
dc.date.accessioned2020-09-25T08:49:04Z
dc.date.available2020-09-25T08:49:04Z
dc.date.issued2020
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGunasekaran 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.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6378
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectbiogenic aminespt_PT
dc.subjectlactic acid fermentationpt_PT
dc.subjectpeaspt_PT
dc.subjectultrasoundpt_PT
dc.titlePlant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristicspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage4756pt_PT
oaire.citation.issue9pt_PT
oaire.citation.startPage4746pt_PT
oaire.citation.titleFood Science and Nutritionpt_PT
oaire.citation.volume8pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
SCAN_2020_FSN_Pea Protein snacks.pdf
Size:
516.15 KB
Format:
Adobe Portable Document Format
Download

Collections

CERNAS - Artigo em revista científica, indexada ao WoS/Scopus
ESAV - DIA - Artigo em revista científica, indexada ao WoS/Scopus