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Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks

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dc.contributor.author Habuš, Matea
dc.contributor.author Mykolenko, Svitlana
dc.contributor.author Iveković, Sofija
dc.contributor.author Pastor, Kristian
dc.contributor.author Kojić, Jovana
dc.contributor.author Drakula, Saša
dc.contributor.author Ćurić, Duška
dc.contributor.author Novotni, Dubravka
dc.date.accessioned 2023-07-17T12:51:22Z
dc.date.available 2023-07-17T12:51:22Z
dc.date.issued 2022-06-02
dc.identifier.citation Habuš, M.; Mykolenko, S.; Iveković, S.; Pastor, K.; Kojić, J.; Drakula, S.; Ćurić, D.; Novotni, D. Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks. Foods 2022, 11, 1649. https://doi.org/10.3390/ foods11111649 en_US
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/318
dc.description.abstract Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading fructans and its application (at 20% flour-based) in 3D- printed snacks. Bran was bioprocessed with Saccharomyces cerevisiae alone or combined with inulinase, Kluyveromyces marxianus, Limosilactobacillus fermentum, or commercial starter LV1 for 24 h. Fructans, fructose, glucose, and mannitol in the bran were analysed enzymatically. Dough rheology, snack printing precision, shrinkage in baking, texture, colour, and sensory attributes were determined. The fructan content of wheat bran was 2.64% dry weight, and in amaranth bran, it was 0.96% dry weight. Bioprocessing reduced fructan content (up to 93%) depending on the bran type and bioprocessing agent, while fructose and mannitol remained below the cut-off value for IBS patients. Bran bioprocessing increased the complex viscosity and yield stress of dough (by up to 43 and 183%, respectively) in addition to printing precision (by up to 13%), while it lessened shrinkage in baking (by 20–69%) and the hardness of the snacks (by 20%). The intensity of snack sensory attributes depended on the bran type and bioprocessing agent, but the liking (“neither like nor dislike”) was similar between samples. In conclusion, snacks can be enriched with fibre while remaining low in fructans by applying bioprocessed wheat or amaranth bran and 3D printing. en_US
dc.description.sponsorship This work is based upon the work from COST Action 18101 SOURDOMICS- Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com/; https://www.cost.eu/actions/CA18101/#tabs|Name:overview) (accessed on May 3rd 2022), where the author D.N. is Management Committee member, author K.P is a WG4 leader, M.H. is a member of Working Groups 2 and 7, and author S.M is a member of Working Group 6. SOURDOMICS are supported by COST (European Cooperation in Science and Technology). en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation /
dc.rights OpenAccess
dc.subject bran fermentation en_US
dc.subject FODMAP en_US
dc.subject fructose en_US
dc.subject actic acid bacteria en_US
dc.subject Kluyveromyces marxianus en_US
dc.subject Saccharomyces cerevisiae en_US
dc.title Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85131735357
dc.identifier.wos 000808704700001
dc.identifier.doi 10.3390/foods11111649


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