Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products
| Autor: | Hang Xiao, Guanhui Liu, Junqiang Jia, Tu Jie, Yanhui Han, Zhao Jing, Tang Caiyun, Cao Xitao, Gengsheng Ji |
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| Rok vydání: | 2020 |
| Předmět: |
Dietary Fiber
Fomitopsis pinicola 01 natural sciences Antioxidants Gas Chromatography-Mass Spectrometry Analytical Chemistry Ingredient chemistry.chemical_compound 0404 agricultural biotechnology Phenols Phenol Food science Electronic Nose Flavor Volatile Organic Compounds Phytic acid Bran biology digestive oral and skin physiology 010401 analytical chemistry food and beverages Bread Resorcinols 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences Flavoring Agents Solid-state fermentation chemistry Batch Cell Culture Techniques Fermentation Coriolaceae Food Science |
| Zdroj: | Food Chemistry. 328:127046 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.127046 |
| Popis: | Wheat bran was solid state fermented by Fomitopsis pinicola. The results showed that the processing properties were increased by fermentation and the content of total phenol and alkylresorcinols was 5.91 and 1.55 times of the unfermented bran respectively by the 6th day. The total antioxidant capacity was 5.73 times of the unfermented sample by the 4th day. Electronic nose analysis showed that the fermented wheat bran had a special flavor. GC-MS analysis found that 4-ethyl-2-methoxy-phenol was the main flavor substance, which was sharply increased during the fermentation. Furthermore, the textural properties of the dough and bread containing fermented bran were significantly improved. The content of phytic acid in the bread was significantly decreased, while the protein, total phenol and alkylresorcinols contents were significantly increased. Results suggest that solid state fermentation by Fomitopsis pinicola is a promising way to improve wheat bran to a nutritious and flavorful cereal food ingredient. |
| Databáze: | OpenAIRE |
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