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

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dc.contributor.authorHabuš, Matea
dc.contributor.authorMykolenko, Svitlana
dc.contributor.authorIveković, Sofija
dc.contributor.authorPastor, Kristian
dc.contributor.authorKojić, Jovana
dc.contributor.authorDrakula, Saša
dc.contributor.authorĆurić, Duška
dc.contributor.authorNovotni, Dubravka
dc.date.accessioned2023-07-17T12:51:22Z
dc.date.available2023-07-17T12:51:22Z
dc.date.issued2022-06-02
dc.description.abstractBran 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.sponsorshipThis 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.identifier.citationHabuš, 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/ foods11111649en_US
dc.identifier.doi10.3390/foods11111649
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85131735357
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/318
dc.identifier.wos000808704700001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation/
dc.rightsOpenAccess
dc.subjectbran fermentationen_US
dc.subjectFODMAPen_US
dc.subjectfructoseen_US
dc.subjectactic acid bacteriaen_US
dc.subjectKluyveromyces marxianusen_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.titleBioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacksen_US
dc.typeinfo:eu-repo/semantics/articleen_US

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