Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5

Abstract

The current study focused on sourdough breads produced with various supplements consisting of freeze-dried black chokeberry juice, (i) unfermented and (ii) fermented by Lactiplantibacillus paracasei SP5, aiming to enhance their functionality and nutritional value. Specifically, the impact of these supplements on the quality of sourdough breads was evaluated in terms of their nutritional features, antimicrobial capacity, and sensorial characteristics. Sourdough breads produced with freeze-dried fermented chokeberry juice exhibited elevated concentrations of lactic acid (2.82-2.99 g/kg) and acetic acid (0.93-0.99 g/kg), which significantly prolonged their resistance to mould growth and rope contamination, maintaining freshness for over 13 days. These samples also demonstrated higher antioxidant activity, with DPPH values exceeding 4 μmol TE/g and ABTS values surpassing 218 mg TE/100 g, along with a total phenolic content ranging from 85.9 to 96.3 mg GAE/100 g. Additionally, these samples showed a greater reduction in phytate, an antinutrient, compared to all other samples, including the control. The sensory evaluation conducted with consumer panels indicated that sourdough breads prepared with freeze-dried fermented chokeberry juice achieved the highest ratings in terms of taste and appearance among all tested samples. The findings are highly promising and suggest the potential for commercializing the developed supplements in the production of additive-free sourdough bread with enhanced nutritional value.

Keywords: chokeberry juice; nutritional value; phytic acid; sourdough bread; supplement.

Figure 1

Technological diagram of the phases followed for the production of sourdough breads.

Figure 2

Development of mould and rope spoilage in sourdough bread samples. Different superscript letters in a column indicate statistically significant differences (ANOVA, Duncan’s multiple range test, p < 0.05).

Figure 3

Phytic acid content (increased) and phytic acid reduction (decreased) in dough samples before and after the baking process. Different superscript letters in a column indicate statistically significant differences (ANOVA, Duncan’s multiple range test, p < 0.05).