This work aimed to study the interaction of sourdough fermentation based on a mixed culture of Lactobacillus plantarum 98a, Lactobacillus sanfranciscensis BB12, Lactobacillus brevis 3BHI with baking ...process (210–250 °C x 10–20 min) on dietary fiber and phenolic compounds content of bread obtained from immature (milky) and fully ripe flours of modern durum wheat and ancient KAMUT® khorasan wheat whole grains. The fiber in bread was analyzed by enzymatic digestion and the total dietary amount was dependent on genotype and kernel maturation stage. Although insoluble dietary fiber content ranging between 10.26 and 19.25 g/100 g dry base was generally more correlated to KAMUT® khorasan, the soluble fraction (always less than 3.83 g/100 g dry base) was associated to the durum wheat genotype. KAMUT® khorasan bread at fully ripe maturation fermented with sourdough, maximized insoluble dietary fiber content. Sourdough fermentation slightly increased the free flavonoids content while the total flavonoids (obtained by spectrophotometrically analysis) seemed mainly related to each genotype considered (ranged between 39.01 and 56.53 mg/100 g dry base) and its maturation stage. A whole chain strategy based on a combination of agronomic and processing factors was suggested to enhance specific bioactive compounds such as dietary fiber or phenolic compounds.
•Immature grain flours and sourdough fermentation increase bread functionalities.•Total dietary fibre was dependent on wheat genotype and ripening stage.•Insoluble fiber was correlated to KAMUT® khorasan, soluble fiber to the durum wheat.•Sourdough fermentation positively affected the release of free polyphenols.•Sourdough fermentation provided to an increase of free flavonoids.
Metabolomic approaches applied to fermented foods are at the state of the science and represent a robust and reliable approach to identify, quantify and characterise the biochemical profiles of raw ...materials and transformed products. The outcomes so far obtained are cornerstones to understand mainly nutritional and sensorial inherent features. Formulations of new bakery products with increased nutritional values is trending the market, but sensorial attributes still need to be improved to reach a wider audience. The present work describes the application of gas chromatography–mass spectrometry (GC–MS) and electronic nose analyses, to investigate over the volatilome of different bakery products, obtained from mature and immature grains (KAMUT® khorasan and durum wheat) and transformed by a sourdough made of Lactobacillus spp. and Saccharomyces cerevisiae.
From the recipient results has emerged that the sensors used can distinguish the KAMUT® khorasan doughs fermented industrially at the fully ripe stage, the same doughs at the milky stage and KAMUT® khorasan sourdough at the fully ripe stage. Electronic nose allowed discriminating between different types of flours and GC–MS indicated the volatilome of sourdough KAMUT® khorasan case as the most promising. Thus, the combination of different independent variables in the bread process to improve the sensorial quality of the product, when is backed by metabolomics, represents an effective approach to study, characterise and exploit the sensorial quality of breads.
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•E-nose sensors can distinguish sourdough fermentation process in Kamut® dough•SPME-GC–MS may be used to characterise volatile profile of Kamut® dough•Metabolomics may represent a tool to assess formulation and process of baked goods
Metabolomics was recently applied in food science for monitoring the quality, processing, safety, and microbiology of both raw materials and final products to improve the consumer's health and ...confidence.
The present work aimed at using a metabolomics approach to detect the flavour and antioxidant profiles characteristic of different Lactobacillus plantarum strains in sourdoughs of durum wheat and KAMUT® khorasan wheat. The study was developed to improve sensorial and functional properties of cereal-fermented foods through the selection of optimal flour-microbial strain combinations. A large set of metabolites, including volatile compounds, polyphenols and flavonoids, was taken into consideration and the antioxidant activity was determined. The metabolic profiles were combined by using heat maps to visualise the result of a hierarchical clustering of profile data. In KAMUT® khorasan wheat-fermented dough, a high correlation was found between a group of volatiles (5 alcohols, 6 carbonils, dodecanoic acid and 1,3-hexadiene) and the polyphenolic compounds gallic acid (GA), epigallocatechin-gallate (EGCG), epigallocatechin (EGC), flavonoids (Flav), protocathecuic acid (Prot ac) and total polyphenols (Polyp). In durum wheat dough a different pattern of volatile molecules (10 alcohols, 5 carbonils, 3 acids and 3 hydrocarbons) resulted highly correlated with EGC, EGCG, Flav and Polyp. The results also evidenced a simultaneous increase of sensorial and health promoting compounds when using L. plantarum strains 98A and 6BHI in fermented durum wheat dough, while 94A and 206 strains had their highest performance with KAMUT® khorasan wheat dough. Our data show that metabolomics may represent an important tool for the rapid selection of strain/substrate combinations to simultaneously increase sensorial and health beneficial characteristics.
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•Durum and KAMUT® khorasan wheats were fermented by L. plantarum.•L. plantarum fermentation improved volatile and polyphenol molecules.•KAMUT® khorasan wheat is a rich source of flavouring and healthy compounds.•Metabolomics is a tool to select strain/substrate combination for healthy and tasty foods.
It is widely recognized that the biological effects of phytochemicals cannot be attributed to the native compounds present in foods but rather to their metabolites endogenously released after intake. ...Bioavailability depends on bioaccessibility, which is the amount of the food constituent that is released from the matrix in the gastrointestinal tract. The use of chemical extraction to evaluate the content and profile of phytochemicals does not mirror the physiological situation in vivo, and their bioaccessibility should be considered while assessing their nutritional significance in human health. The current study was designed to compare the (poly)phenolic profile and content and antioxidant capacity of whole-grain (WG) cookies using chemical extraction and a more physiological approach based on simulated digestion. Three types of organic WG cookies (made with durum, Italian khorasan, or KAMUT
khorasan wheat) were considered, either fermented by
or sourdough. Although the flour type and the fermentation process influenced the release of phytochemicals from the cookie matrix, in almost all samples, the simulated digestion appeared the most efficient procedure. Our results indicate that the use of chemical extraction for evaluation of the phytochemicals content and antioxidant capacity of food could lead to underestimation and underline the need for more physiological extraction methods.
This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa ...and Kamut® flours have been produced and inoculated with strains belonging to the species
and
and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with
I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly
I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of
I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of quinoa and Kamut® flours opportunely fermented, as partial or complete substitution of wheat flour, may be interesting for producing more balanced bakery products with respect to nutritional aspects and to unique aromatic profile. Furthermore, the supplementation of these flours, rich in protein content and free amino acids, could represent an optimal substrate to enhance the growth of lactic acid bacteria used as starter culture in leavened bakery products.
There is an increased amount of evidence showing that consumption of whole grains and whole-grain-based products is associated with a reduction of the risk of developing many diseases, due mainly to ...the anti-inflammatory and antioxidative effects of their components.
In this study, cookies, baked using different types of flours and fermentation methods, were digested in vitro and supplemented to cultured liver cells. Three different flours (ancient KAMUT® khorasan wheat grown in North America, ancient khorasan wheat grown in Italy, and modern durum wheat) and two different types of fermentation (standard and lactic fermentation) were used. This experimental design allowed us to supplement cells with a real food part of the human diet, and to consider possible differences related to the food matrix (types of flour) and processing (methods of fermentation). Cells were supplemented with the bioaccessible fractions derived from cookies in vitro digestion. Although results herein reported highlight the antioxidant and anti-inflammatory effect of all the supplementations, cookies made with khorasan flours appeared the most effective, particularly when the ancient grain was grown in North America under the KAMUT® brand. In light of the attempts to produce healthier food, this study underlines the importance of the type of grain to obtain baked products with an increased nutritional and functional value.
•KAMUT® has a higher concentration of bioactives than Khorasan and durum.•Whole grain cereals protect HepG2 cells from oxidation and inflammation.•Protective activity towards oxidation and inflammation is KAMUT®>khorasan>durum.•In vitro digestion allows cell supplementation with real food.
After WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. durum and spp. aestivum (durum wheat and common wheat) based on higher yields and technological ...characteristics. Nowadays, the use of whole ancient grains and pseudo cereals is considered nutritionally important. How ancient grains have positive effects is not entirely known, the fragmentation of the scientific knowledge being also related to the fact that ancient grains are not a homogeneous category. The KAMUT
®
trademark indicates a specific and ancient variety of grain (Triticum turgidum ssp. turanicum, commonly khorasan wheat), and guarantees certain attributes making studies sufficiently comparable. In this work, studies on KAMUT
®
khorasan wheat have been systematically reviewed, evidencing different aspects supporting its benefits. Although it is not possible to establish whether all ancient grains share these positive characteristics, in total or in part, this review provides further evidences supporting the consumption of ancient grains.
A Multiple Headspace Solid-Phase Microextraction (MHS-SPME) method was optimized for the isolation and quantification of volatile compounds from samples of flour and pasta, obtained from buckwheat ...and Khorasan wheat. In a second step, SPME extracts were analyzed by means of a Multidimensional Gas Chromatographic (MDGC) system, operated in both “stand-by” and “heart-cutting” modes. The first dimension was equipped with a non polar column and an FID detector; the second dimension was provided with a modified β-cyclodextrin stationary phase and mass spectrometric detector. Such instrumental apparatus, under accurately optimized conditions, allowed to obtain detailed fingerprints with the definition of markers of quality and traceability among the various samples investigated. Some volatiles (i.e. 3,4-hexanedione, hexanal, 1-octen-3-ol, 2-pentylfuran, germacrene D) were commonly present in all the samples, some others (i.e. undecanal, γ-nonalactone, neryl acetone) only in one cereal species. In addition, the determination of enantiomeric ratios of optically active volatiles was successfully carried out, with the separation of 14 enantiomer pairs. Fifty % of chiral components showed an almost racemic composition, while the remaining pairs evidenced a predominance of the levorotatory enantiomer. Quantification of key volatiles was performed through MHS-SPME, a calibration methodology specifically developed for headspace analysis, which allowed to determine 3,4-hexanedione (2.2 · 10−3 g/kg), 2-pentylfuran (3.4 · 10−3 g/kg) and germacrene D (4.2 · 10−3 g/kg), as major compounds.
•Volatile chiral compounds were determined in niche types of pasta and flour.•From flour to pasta: determination of flavor markers of traceability.•2-Pentylfuran and 3,4-hexanedione were characteristic components in all samples.
Purpose
Recently, there was an increasing interest on the use of ancient grains because of their better health-related composition. The aim of this study was to evaluate in healthy human subjects the ...antioxidative and diabetes-preventive properties of ancient KAMUT
®
khorasan wheat compared to modern wheat.
Methods
The study was a randomized, non-blind, parallel arm study where the biochemical parameters of volunteers with a diet based on organic whole grain KAMUT
®
khorasan products, as the only source of cereal products were compared to a similar replacement diet based on organic whole grain modern durum wheat products. A total of 30 healthy volunteers were recruited and the intervention period lasted 16 weeks. Blood analyses were performed before and after the diet intervention. The effect of KAMUT
®
khorasan products on biochemical parameters was analyzed by multiple quantile regression adjusted for age, sex, physical activity and BMI compared to data at baseline.
Results
Subjects receiving KAMUT
®
khorasan products showed a significantly greater decrease of fat mass (
b
= 3.7%; CI 1.6–5.5;
p
= 0.042), insulin (
b
= 2.4 µU/ml; CI 0.2–4.2;
p
= 0.036) and a significant increase of DHA (
b
= − 0.52%; CI − 1.1 to − 0.12;
p
= 0.021).
Conclusions
Our study provides evidence that a substitution diet with KAMUT
®
khorasan wheat products can reduce some markers associated to the development of type-2 diabetes compared to a diet of modern wheat.
Our recent data document that a low glycemic index (LGI) Neapolitan pizza prepared with a mix of Kamut and whole wheat flours plus Glucomannan, (i) has a lower impact on postprandial hyperglycemic ...spikes than pizza made of whole wheat flour, (ii) is pleasant and appreciated as traditional one and (iii) does not cause any gastro-intestinal troubles. The aim of our study was to describe the validation process underlying the identification of the right mix of those elements for a LGI pizza preventing gastro-intestinal disturbances.
we described all procedures followed to make good products with different combinations of the three components and a series of tests made by four well-experienced professional pasta-making masters, one nutritionist, five diabetologists, one nurse and twenty volunteers with T1DM.
we could identify the best workable and most suitable flour mix to achieve both pleasant taste and low glycemic impact proving to be efficient in real-life twin paper providing results from diabetic patients.
this kind of food will certainly help people with diabetes eat pizza without risking any serious deterioration of their own glucose control while fully enjoying socially active life.
•Widespread pizza consumption causes sustained hyperglycemia in people with diabetes (DM).•Low glycaemic index (LGI) flour pizzas proposed so far to overcome this problem taste bad.•The LGI pizza we developed could encourage DM patients to enjoy both socialization and taste.•We provide details on how to successfully prepare it from a mix of flours and glucomannan.
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