Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity

• Published in: Food science & nutrition Vol. 11; no. 12; pp. 7594 - 7604
• Main Authors: Arjmand, Sanaz, Mollakhalili‐Meybodi, Neda, Akrami Mohajeri, Fateme, Madadizadeh, Farzan, Khalili Sadrabad, Elham
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.12.2023; John Wiley and Sons Inc; Wiley
• Subjects: Acidity; antioxidant capacity; Antioxidants; Bacteria; Bioavailability; Dietary minerals; Dough; Enzymes; Fermentation; Flavonoids; Fungi; Lactic acid; Lactic acid bacteria; Lactiplantibacillus plantarum; Microorganisms; Original; Phenols; Phytic acid; Quinoa; quinoa flour; Saccharomyces cerevisiae; saponin and phytic acid; Saponins; Sodium; Water shortages; Yeast; quinoa flour; saponin and phytic acid; antioxidant capacity; lactic acid bacteria
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.3679

The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24‐h fermentation (4‐h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24‐h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended. The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation using L. casei subsp. casei PTCC 1608 and L. plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoids contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24‐h fermentation in 4‐h interval.