Spelt wheat tempe as a value-added whole-grain food product

Anna Starzyńska-Janiszewska , Bożena Stodolak , Robert Socha , Barbara Mickowska , Anna Wywrocka-Gurgul

Abstract

Spelt wheat (Triticum aestivum) is an eco-friendly low-input crop whose consumption is considered advantageous. In this paper, a procedure for obtaining tempe-type products from whole grains of spelt and green spelt (immature grains) is presented, and the effect of biotreatment on the bioactive and nutritional parameters is described. The soluble antioxidant potential of the cooked grains (antiradical activity, reducing power, the sum of compounds reducing Folin's reagent) was enhanced after fermentation with Rhizopus oligosporus ATCC 64063, on average by 100% (buffer extracts) and 70% (acetone/water 1:1 v/v extracts). Spelt tempe also contained 25% more soluble phenolic acids, including a 300% higher ferulic acid level. As compared to cooked spelt, tempe contained more protein (12.7 g/100 g dry matter, dm) and ash (1.9 g/100 g dm), similar contents of total dietary fibre (11.3 g/100 g dm) and fat (2.7 g/100 g dm) but less starch (63 g/100 g dm). The nutritional parameters of spelt and green spelt were significantly improved by the fermentation. Tempe contained partially hydrolysed protein and total dietary fibre enriched in its soluble fraction (by 40% in green spelt tempe). Spelt grains, especially green spelt, can be considered a valuable substrate for obtaining a convenient value-added fermented food product.
Author Anna Starzyńska-Janiszewska (FoFT / DoFB)
Anna Starzyńska-Janiszewska,,
- Department of Food Biotechnology
, Bożena Stodolak (FoFT / DoFB)
Bożena Stodolak,,
- Department of Food Biotechnology
, Robert Socha (FoFT / DoFAaQA)
Robert Socha,,
- Department of Food Analysis and Quality Assessment
, Barbara Mickowska (FoFT / DoToCaC / MCfM)
Barbara Mickowska,,
- Malopolska Centre for Monitoring
, Anna Wywrocka-Gurgul (FoFT / DoToC)
Anna Wywrocka-Gurgul,,
- Department of Technology of Carbohydrates
Journal seriesLWT-Food Science and Technology, [LWT - Food Science and Technology], ISSN 0023-6438, e-ISSN 1096-1127, (N/A 100 pkt)
Issue year2019
Vol113
Pages1-7
Publication size in sheets0.5
Keywords in EnglishSpelt wheat, Solid-state fermentation, Phenolics, Antioxidant activity, Total dietary fibre
ASJC Classification1106 Food Science
DOIDOI:10.1016/j.lwt.2019.108250
URL https://www.sciencedirect.com/science/article/pii/S0023643819305808
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.476; WoS Impact Factor: 2018 = 3.714 (2) - 2018=4.0 (5)
Citation count*
Additional fields
FinansowanieThis work supported by the Ministry of Science and Higher Education of Poland (grant number DS-3702/KBŻ/2017)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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