Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of sho...

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Main Authors:	Samuel Longoria, Juan Contreras, Ruth Belmares, Mario Cruz, Mildred Flores
Format:	Article
Language:	English
Published:	MDPI AG 2020-02-01
Series:	Applied Sciences
Subjects:	gluten-free cassava fermentation storage modulus loss modulus <i>lactobacillus paracasei</i>
Online Access:	https://www.mdpi.com/2076-3417/10/4/1383

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spelling	doaj-fffc40519dc044b59be1d4b465d61a672020-11-25T01:40:01ZengMDPI AGApplied Sciences2076-34172020-02-01104138310.3390/app10041383app10041383Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and BiscuitsSamuel Longoria0Juan Contreras1Ruth Belmares2Mario Cruz3Mildred Flores4Departamento de Nutrición, Vicerrectoría de Ciencias de la Salud, Universidad de Monterrey, Avenida Morones Prieto 4500 Pte, C.P., San Pedro Garza García, Nuevo León 66238, MexicoDepartamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila Blvd. V. Carranza e Ing. José Cárdenas sin numero, Col. República, C.P., Saltillo, Coahuila 25280, MexicoDepartamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila Blvd. V. Carranza e Ing. José Cárdenas sin numero, Col. República, C.P., Saltillo, Coahuila 25280, MexicoDepartamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Col. Buena Ventura, C.P., Buenaventura, Coahuila 25315, MexicoDepartamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Col. Buena Ventura, C.P., Buenaventura, Coahuila 25315, MexicoDough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with <i>Lactobacillus paracasei</i> in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with <i>L. paracasei</i> influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics.https://www.mdpi.com/2076-3417/10/4/1383gluten-freecassavafermentationstorage modulusloss modulus<i>lactobacillus paracasei</i>
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Samuel Longoria Juan Contreras Ruth Belmares Mario Cruz Mildred Flores
spellingShingle	Samuel Longoria Juan Contreras Ruth Belmares Mario Cruz Mildred Flores Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits Applied Sciences gluten-free cassava fermentation storage modulus loss modulus <i>lactobacillus paracasei</i>
author_facet	Samuel Longoria Juan Contreras Ruth Belmares Mario Cruz Mildred Flores
author_sort	Samuel Longoria
title	Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
title_short	Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
title_full	Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
title_fullStr	Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
title_full_unstemmed	Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
title_sort	effect of short fermentation times with <i>lactobacillus paracasei</i> in rheological, physical and chemical composition parameters in cassava dough and biscuits
publisher	MDPI AG
series	Applied Sciences
issn	2076-3417
publishDate	2020-02-01
description	Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with <i>Lactobacillus paracasei</i> in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with <i>L. paracasei</i> influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics.
topic	gluten-free cassava fermentation storage modulus loss modulus <i>lactobacillus paracasei</i>
url	https://www.mdpi.com/2076-3417/10/4/1383
work_keys_str_mv	AT samuellongoria effectofshortfermentationtimeswithilactobacillusparacaseiiinrheologicalphysicalandchemicalcompositionparametersincassavadoughandbiscuits AT juancontreras effectofshortfermentationtimeswithilactobacillusparacaseiiinrheologicalphysicalandchemicalcompositionparametersincassavadoughandbiscuits AT ruthbelmares effectofshortfermentationtimeswithilactobacillusparacaseiiinrheologicalphysicalandchemicalcompositionparametersincassavadoughandbiscuits AT mariocruz effectofshortfermentationtimeswithilactobacillusparacaseiiinrheologicalphysicalandchemicalcompositionparametersincassavadoughandbiscuits AT mildredflores effectofshortfermentationtimeswithilactobacillusparacaseiiinrheologicalphysicalandchemicalcompositionparametersincassavadoughandbiscuits
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Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

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