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. 2020 Mar 20;9(3):363.
doi: 10.3390/foods9030363.

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Maria Simona Chiş  1 , Adriana Păucean  1 , Simona Maria Man  1 , Vlad Mureşan  1 , Sonia Ancuţa Socaci  2 , Anamaria Pop  1 , Laura Stan  2 , Bogdan Rusu  3 , Sevastiţa Muste  1
Affiliations

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Maria Simona Chiş et al. Foods. .

Abstract

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

Keywords: Lactobacillus spicheri DSM 15429; sensory; texture; volatiles.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Microbial growth (log cfu/mL) and formation of lactic acid (mmoL/L) in spontaneously fermented sourdough (OR) and sourdough fermented with Lactobacillus spicheri DSMZ 15429 (SP) during 24 h of fermentation.
Figure 2
Figure 2
The evolution of pH and total titrable acidity (TTA) of both spontaneously fermented sourdough (OR) and of sourdough fermented with Lactobacillus spicheri DSMZ 15429 (SP) during 24 h of fermentation.
Figure 3
Figure 3
Hedonic scores for of GFM (gluten free muffins) obtained with inoculated (SP) and non-inoculated (OR) sourdoughs at different fermentation time: 0, 12, 24 h.
See this image and copyright information in PMC

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