This document is downloaded from the Digital Open Access Repository of VTT Title New functional faba bean ingredients with fermentation. Author(s) Laitila, Arja; Karsma, Anni; Rosa- Sibakov, Natalia; Sozer, Nesli; Juvonen, Riikka Citation VI th Sourdough Symposium - Understanding natural complexity, 30 September- 02 October 2015, Nantes, France. Poster 5-11. Date 2015 Rights This article may be downloaded for personal use only. VTT http://www.vtt.fi P.O. box 1000 FI-02044 VTT Finland By using VTT Digital Open Access Repository you are bound by the following Terms & Conditions. I have read and I understand the following statement: This document is protected by copyright and other intellectual property rights, and duplication or sale of all or part of any of this document is not permitted, except duplication for research use or educational purposes in electronic or print form. You must obtain permission for any other use. Electronic or print copies may not be offered for sale.
Transcript
This document is downloaded from the Digital Open Access Repository of VTT
Title New functional faba bean ingredients with fermentation.
Citation VIth Sourdough Symposium - Understanding natural complexity, 30 September- 02 October 2015, Nantes, France. Poster 5-11.
Date 2015 Rights This article may be downloaded for
personal use only.
VTT http://www.vtt.fi P.O. box 1000 FI-02044 VTT Finland
By using VTT Digital Open Access Repository you are bound by the following Terms & Conditions.
I have read and I understand the following statement:
This document is protected by copyright and other intellectual property rights, and duplication or sale of all or part of any of this document is not permitted, except duplication for research use or educational purposes in electronic or print form. You must obtain permission for any other use. Electronic or print copies may not be offered for sale.
FAA: 5.7 7.6 10.4 9.8
0.2 0.8
4.9
1.4
6.5
0,0
1,0
2,0
3,0
4,0
5,0
6,0
7,0
L. plantarum Lc. lactis_Control Lc. lactis_EPS W.confusa_Control
W. confusa_EPS
Dex
tran
(%
of
dm
)
4) Fermentation with L. plantarum improved mechanical properties of extruded
snacks with addition level 50 and 25% (Fig. 5)
New functional faba bean
ingredients with fermentation
Arja Laitila, Anni Karsma, Natalia Rosa-Sibakov, Nesli Sozer and Riikka Juvonen VTT Technical Research Centre of Finland Ltd
Conclusions LAB fermentation provides a natural bioprocessing tool for
modification of nutritional profile and functional properties
of high protein legume ingredients and products made from
them.
Introduction Faba bean flour is an economically sound and sustainable raw material to make
new functional ingredients high in protein. The protein content of faba beans is
approx. 30%. However, consumption of faba beans is hindered by their poor
digestibility and presence of several anti-nutritional factors, a bitter taste and poor
technological functionality.
This study aimed to 1) characterise lactic acid bacteria for faba bean fermentations
2) study the in vitro dextran production 3) improve protein release 4) apply
fermented ingredients in extruded snacks.
Figure 6. Cross-section pictures of
extrudates.
Native: unprocessed faba bean.
100, 50 and 25% of fermented
ingredient in extrusion (mixed with
rice flour).
3) Fermentation improved protein release from the cell wall matrix and enhanced
in vitro protein digestability (data not shown). Increased amounts of free amino
acids (FAA) was measured after 24h (Fig.4). Nearly all the essential amino acid
levels were elevated.
1) Faba beans were found to be natural source for exopolysaccharide (EPS)
producing LAB (Fig.1). Weissella and Leuconostoc bacteria were the predominant
LAB.
0
100
200
300
400
500
600
700
His Ile Leu Lys Met Phe Thr Trp Val
mg
/kg
Native faba L. plantarum Lc. lactis W. confusa
This study is part of an EU SUSFOOD Era-net project BIOPROT (Novel
multifunctional plant protein ingredients with bioprocessing) All the project partners
(University of Helsinki, Finland; University of Bari, Italy; Central Research Institute
of Food and Feed Control, Turkey) are warmly thanked for fruitful collaboration.
Figure 4. Essential amino
acids (mg/kg) and total
amount of free amino acids
(g/kg) after 24h fermentation
(n=2).
Materials and methods Indigenous LAB were isolated and identified with partial 16S rRNA gene
sequencing. Partial pheS gene was also sequenced from Weissella cibaria and
W. confusa strains. Faba bean flour fermentations with different LAB including
Lactobacillus plantarum and exopolysaccharide (EPS) producing strains such as
Leuconostoc lactis and W. confusa were carried out in 0.5 kg and in 15 kg scales.
EPS fermentations were supplemented with 5% sucrose. The functionality of
fermented faba bean flours as ingredients was studied in extruded snacks.
Extruded samples were made with 25, 50 and 100 % fermented faba flour mixed
with rice flour using APV Baker Perkins twin screw extruder.
0,0
1,0
2,0
3,0
4,0
5,0
6,0
7,0
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9,0
10,0
0h 24h
log
C
FU
/g
Species identified
Enterococcus
casseliflavus
Leuconostoc
kimchii
Pediococcus
pentosaceus
Weissella cibaria
Weissella confusa
Figure 1. LAB growth during faba bean fermentation. Total LAB count (MRS medium) and
EPS forming LAB (MRS+sucrose medium)
2) Faba bean flour provided an excellent matrix for in situ EPS production (Figs. 2
and 3). EPS may function in foods as viscosifying, emulsifying, stabilising, gelling
and water-binding agents.
Figure 3. Dextran yield after
24h fermentation.
The sucrose content of
native faba flour was 2.9%.
Control: without additional
sucrose.
100 % 50 % 25 %
Native faba
L. plantarum
fermented
W. confusa
fermented (EPS)
Figure 2. FESEM micrographs of L. plantarum (a) and W. confusa (b-c) fermented faba
bean flours.
Results
Figure 5. a) Hardness and b) crispiness index of control (native) and L. plantarum
extruded snacks
0,0
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18,0
100% 50% 25%
Hardness (N)
0,00
0,05
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0,25
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0,35
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0,45
100% 50% 25%
Crispiness Index
a) b)
c)
Starch granules
Protein matrix
Polymeric EPS matrix
Weissella bacteria In protein-rich material, additional benefits were not observed with EPS-producers.
EPS fermentation of bran ingredients have improved expansion (data not shown).
Browning of bean matrix was observed due to Maillard reactions, especially for
