Effects of heat-moisture treatment and mixed culture fermentation on starch digestibility of white kidney bean bread

  • CHENG Xin ,
  • HUANG Jing ,
  • JACOB Ojobi Omedi ,
  • ZHANG Binle ,
  • ZHENG Jianxian ,
  • HUANG Weining ,
  • GAO Tiecheng ,
  • LI Ning ,
  • FILIP Arnaut
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  • 1(State Key of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
    2(School of Light Industry and Food Science,South China University of Technology,Guangzhou 510641,China)
    3(Guangzhou Puratos Food Co.,Ltd.,511400,China)
    4(Putatos Group,Brussels 1201,Belgium)

Received date: 2021-02-21

  Revised date: 2021-03-10

  Online published: 2021-08-02

Abstract

Yeast (Kluyveromyces marxianus) and lactic acid bacteria (Lactobacillus plantarum L1 or Pediococcus pentosaceus J28) were applied to heat-moisture treatment (HMT), mixed culture fermentation or combined. The total phenol, α-amylase activity, microstructural, were investigated to evaluate starch digestion and glycemic index (GI). The results showed that the content of total phenol significantly decreased, lactic acid unchanged and resistant starch (RS) significantly (P<0.05) increased from 17.25% to 19.54% with HMT. The content of total phenol increased by 1.61-1.97 times with mixed culture fermentation. The content of RS was highest (23.40%) with combined HMT and mixed culture fermentation (L. plantarum and K. marxianus) (HY-LKB). In addition, HMT reduced the release of starch, HY-LKB promoted gluten cross-linking in the dough and combined HMT and HY-LKB treated starch and protein most tightly. The α-amylase activity inhibition rate was the highest 64.11% and the GI reduced from 56.09 to 39.54 with HY-LKB. In conclusion, HY-LKB was the best method to inhibit α-amylase activity and reduce digestibility and GI of bread than HMT and mixed culture fermentation separately.

Cite this article

CHENG Xin , HUANG Jing , JACOB Ojobi Omedi , ZHANG Binle , ZHENG Jianxian , HUANG Weining , GAO Tiecheng , LI Ning , FILIP Arnaut . Effects of heat-moisture treatment and mixed culture fermentation on starch digestibility of white kidney bean bread[J]. Food and Fermentation Industries, 2021 , 47(13) : 59 -65 . DOI: 10.13995/j.cnki.11-1802/ts.027104

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