Fortified blended food base: effect of co-fermentation time on composition, phytic acid content and reconstitution properties

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dc.contributor.author Shevade, Ashwini V.
dc.contributor.author O'Callaghan, Yvonne C.
dc.contributor.author O'Brien, Nora M.
dc.contributor.author O'Connor, Tom P.
dc.contributor.author Guinee, Timothy P.
dc.date.accessioned 2019-10-14T21:55:53Z
dc.date.available 2019-10-14T21:55:53Z
dc.date.issued 2019-08-03
dc.identifier.citation Shevade, A. V., O’Callaghan, Y. C., O’Brien, N. M., O’Connor, T. P. and Guinee, T. P. (2019) 'Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties', Foods, 8(9), 388 (14pp.). DOI: 10.3390/foods8090388 en
dc.identifier.volume 8 en
dc.identifier.issued 9 en
dc.identifier.startpage 1 en
dc.identifier.endpage 14 en
dc.identifier.uri http://hdl.handle.net/10468/8757
dc.identifier.doi 10.3390/foods8090388 en
dc.description.abstract Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM) with project reference no. 14/F/805) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.relation.uri https://www.mdpi.com/2304-8158/8/9/388/htm
dc.rights ©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/ en
dc.subject Fortified blended food base (FBFB) en
dc.subject Fermented milk en
dc.subject Parboiled wheat en
dc.subject Phytic acid en
dc.title Fortified blended food base: effect of co-fermentation time on composition, phytic acid content and reconstitution properties en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Yvonne O Callaghan, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email:y.ocallaghan@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Foods en
dc.internal.IRISemailaddress y.ocallaghan@ucc.ie en
dc.identifier.articleid 388 en
dc.identifier.eissn 2304-8158


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©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as ©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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