Techno-functionalities and antioxidant capacity of chickpea flour fermented by Lacticaseibacillus casei or by co-culture (Lactobacillus acidophilus, Bifidobacterium, and Streptococcus thermophilus)

Estanech, Amanda Fulgoni da Cunha; Cunha Júnior, Paulo Cezar da; Ferreira, Elisa Helena da Rocha; Barbosa Júnior, José Lucena; Barbosa, Maria Ivone Martins Jacintho

doi:10.1590/0103-8478cr20230611

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

FOOD TECHNOLOGY • Cienc. Rural 54 (10) • 2024 • https://doi.org/10.1590/0103-8478cr20230611 copy

Techno-functionalities and antioxidant capacity of chickpea flour fermented by Lacticaseibacillus casei or by co-culture (Lactobacillus acidophilus, Bifidobacterium, and Streptococcus thermophilus)

Tecno-funcionalidades e capacidade antioxidante de farinha de grão-de-bico fermentada por Lacticaseibacillus casei ou por co-cultura (Lactobacillus acidophilus, Bifidobacterium e Streptococcus thermophilus)

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Chickpea (Cicer arietinum L.; GB) is one of the most consumed pulses worldwide. Fermentation with lactic acid bacteria (LAB) has been a strategy to improve the nutritional and technological quality of chickpea flours, in addition to reducing the levels of antinutritional factors. Thus, this study evaluated the effect of fermentation with Lacticaseibacillus casei or co-culture on water activity (Aw), color, antioxidant capacity, and techno-functional properties of chickpea flour. Chickpeas were fermented at 28 °C for 96 h with Lactobacillus Casei or co-culture, resulting in the samples GB_LC and GB_CC, respectively, dried at 50 °C, and ground to obtain the flours. Fermentation reduced (P < 0.05) the Wa and color parameters (L^*, a^*, and b^*) of the fermented flours (GB_CC and GB_LC). In terms of techno-functional properties, GB_CC flours showed lower emulsifying capacity (EC, 80%) and emulsion stability (ES, 82.50%). GB_LC and GB_CC flours showed significant differences (P < 0.05) in swelling power only at 25 °C and a reduction in water solubility index (WSI) at all studied temperatures. LAB fermentation reduced the antioxidant capacity of GB_LC e GB_CC flours determined by the DPPH method, while in the FRAP method, there was an increase for GB_CC and a reduction for GB_LC. For the total phenolic content (TPC), there was an increase of 231% for GB_CC flour and 164% for GB_LC flour. Thus, it was concluded that the fermentation with Lactobacillus Casei and co-culture affected the Wa, color, EC, ES, WSI, the antioxidant capacity by the DPPH and FRAP assays, and the TPC of the fermented flours.

Key words:
Legumes; plant based; lactic acid bacteria; bioprocessing

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] E-mail: amandafulgoni@gmail.com. ^*Corresponding author

Sample	Wa^*	L^*	a^*	b^*	ΔE^*
GB_C	0.333^a ± 0.002	64.50^a ± 0.27	3.06^a ± 0.05	27.15^a ± 0.14	-
GB_CC	0.134^b ± 0.001	67.15^b ± 0.13	2.41^b± 0.03	23.82^b ± 0.06	4.30^a ± 0.03
GB_LC	0.207^c ± 0.002	63.12^c ± 0.13	2.55^c ± 0.01	26.81^c ± 0.07	1.50^b ± 0.01

Sample	OAI (g/g)	EC (%)	ES (%)
GB_C	4.37^a ± 0.05	90.00^a ± 0.01	90.00^a ± 0.03
GB_CC	4.38^a ± 0.06	80.00^b ± 4.08	82.50^b ± 2.50
GB_LC	4.43^a ± 0.05	90.00^a ± 0.05	88.33^c ± 2.36

Sample	DPPH (μmol TE/g)	FRAP (μmol TE/g)	Phenolic compounds (mg GAE/g)
GB_C	126.68^a ± 0.01	29.14^a ± 0.01	4.97^a ± 0.01
GB_CC	118.29^ab ± 0.02	19. 97^b ± 0.01	16.45^b ± 0.03
GB_LC	114.44^b ± 0.03	35.97^c ± 0.01	13.12^b ± 0.01