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

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dc.contributor.authorShevade, Ashwini V.
dc.contributor.authorO'Callaghan, Yvonne C.
dc.contributor.authorO'Brien, Nora M.
dc.contributor.authorO'Connor, Tom P.
dc.contributor.authorGuinee, Timothy P.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2019-10-14T21:55:53Z
dc.date.available2019-10-14T21:55:53Z
dc.date.issued2019-08-03
dc.description.abstractDehydrated 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.sponsorshipDepartment of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM) with project reference no. 14/F/805)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid388en
dc.identifier.citationShevade, 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/foods8090388en
dc.identifier.doi10.3390/foods8090388en
dc.identifier.eissn2304-8158
dc.identifier.endpage14en
dc.identifier.issued9en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/8757
dc.identifier.volume8en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.urihttps://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.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectFortified blended food base (FBFB)en
dc.subjectFermented milken
dc.subjectParboiled wheaten
dc.subjectPhytic aciden
dc.titleFortified blended food base: effect of co-fermentation time on composition, phytic acid content and reconstitution propertiesen
dc.typeArticle (peer-reviewed)en
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