Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 151-164 |
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Abedfar A, Mehregan Nikoo A. Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life.. FSCT 2025; 22 (161) :151-164
URL: http://fsct.modares.ac.ir/article-7-77556-en.html
URL: http://fsct.modares.ac.ir/article-7-77556-en.html
1- Department of Food Science & Technology, University of Guilan, Rasht, Iran , a.abedfar@guilan.ac.ir
2- Department of Food Science & Technology, University of Guilan, Rasht, Iran
2- Department of Food Science & Technology, University of Guilan, Rasht, Iran
Abstract: (101 Views)
The development of functional and strategic foods has been greatly influenced by increasing consumer awareness and demand for healthy foods without chemical additives. In this research, after identifying the dominant bacterial consortium of rice paddy flour sourdough (L. acidophilus FA690130) and determining the optimal fermentation control point with the potential performance of sourdough according to the fitted models with an accuracy and reliability coefficient of more than 78%, to evaluate the techno-functional characteristics, anti-fungal and sensory properties of sourdough semi-bulk bread during the shelf life of 7 days were studied. The decrease in water activity and cross-linking in the sourdough bread sample compared to the control sample during shelf-life resulted in a decrease in moisture loss (4% and 10% respectively) and a slower release of moisture content in the core and crust compared to the control. The specific volume and porosity showed a decreasing trend over the shelf life and the TCD color indices, BI index, YI and WI and anti-fungal properties were significantly different from the control sample. Compared to the control sample, the texture characteristics as the staling rate during shelf life showed a more favorable trend. Finally, the effect of controlling sourdough fermentation during shelf-life improved the gelatinization and spreadability, sensory and anti-fungal properties of the bread sample.
Keywords: Rice husk sourdough, L. acidophilus, shelf life, technical and functional properties, antifungal properties.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/10/19 | Accepted: 2025/01/6 | Published: 2025/06/22
Received: 2024/10/19 | Accepted: 2025/01/6 | Published: 2025/06/22
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