Fortified blended food base: effect of co-fermentation time on composition, phytic acid content and reconstitution properties
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.contributor.funder | Department of Agriculture, Food and the Marine | en |
dc.date.accessioned | 2019-10-14T21:55:53Z | |
dc.date.available | 2019-10-14T21:55:53Z | |
dc.date.issued | 2019-08-03 | |
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.description.status | Peer reviewed | en |
dc.description.version | Published Version | en |
dc.format.mimetype | application/pdf | en |
dc.identifier.articleid | 388 | en |
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.doi | 10.3390/foods8090388 | en |
dc.identifier.eissn | 2304-8158 | |
dc.identifier.endpage | 14 | en |
dc.identifier.issued | 9 | en |
dc.identifier.journaltitle | Foods | en |
dc.identifier.startpage | 1 | en |
dc.identifier.uri | https://hdl.handle.net/10468/8757 | |
dc.identifier.volume | 8 | 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 |