ВПЛИВ ФУНКЦІОНАЛЬНИХ КОМПОНЕНТІВ НА ЯКІСНІ ПОКАЗНИКИ ПРОБІОТИЧНОГО ХЛІБА
DOI:
https://doi.org/10.31319/2519-2884.47.2025.21Ключові слова:
пробіотики, пребіотики, функціональні компоненти, життєздатність, пробіотичний хлібАнотація
Проведено експериментальні дослідження щодо виявлення ролі пребіотичних функціональних компонентів у складі рецептури хлібопродуктів, виготовлених з використанням симбіозу пробіотичних культур р. Lactobacillus (Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus) на якісні показники хліба. Розглянуто вплив різних концентрацій пребіотиків на якість хлібопродуктів і титр молочнокислих бактерій (МКБ) у виготовлених зразках хліба. Запропоновано в якості функціональних компонентів використовувати: насіння льону та чіа, розторопші, які були попередньо гідратовані, також екстрактів прополісу та лактулози. Оцінено хлібопродукти, виготовлені на заквасці замороженій і незамороженій, за такими показниками якості: пористість, питомий об’єм, ступінь черствіння, упік, титр пробіотичних культур після випікання та органолептичні властивості хліба. Встановлено, що МКБ, виявлені в хлібі після випікання, є термостабільними, незважаючи на температуру випікання.
Посилання
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Zhang Lu, Marieke A., Remko M. Boom. Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread. Food Science and Technology. 2018. Vol. 87. P. 318–325.
Corsetti A., Gobbetti M., Balestrieri F. Sourdough lactic acid bacteria effects on bread firmness and staling. Journal of Food Science. 2008. Vol.63(2). P.347–351.
Zhao X., Guo Y., Kang L., Yin C., Bi A. (2023) Population genomics unravels the Holocene history of bread wheat and its relatives. Nat. Plants, 9(3), 403–419. https://doi.org/10.1038/s41477-023-01367-3.
Papadimitriou K., Zoumpopoulou G., Georgalaki M. (2019). Innovations in Traditional Foods. Elsevier. Sourdough Bread. 127-58. https://doi.org/10.1016/B978-0-12-814887-7.00006-X.
D'Amico V, Gänzle M, Call L, Zwirzitz B. (2023). Does sourdough bread provide clinically relevant health benefits? Front Nutr., 20(10), 123–133. https://doi.org/10.3389/fnut.2023.1230043.
Ribet L., Dessalles R., Lesens C., Brusselaers N., Durand-Dubief M. (2023). Nutritional bene-fits of sourdoughs: A systematic review. Adv Nutr., 14(1), 22–29. https://doi.org/10.1016/j.advnut.2022.10.003.
Sakandar H.A., Huang W., Kubow S., Sadiq F.A., Imran M. (2020). Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample. J Food Sci Technol., 57(1), 375-380. https://doi.org/10.1007/s13197-019-04030-y.
Vassileva I., Baev V., Yahubyan G., Apostolova-Kuzova E. (2023). Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols. Food Technol Biotechnol., 61(1), 138-147. https://doi.org/10.17113/ftb.61.01.23.7796.
McKenney E.A., Nichols L.M., Alvarado S. (2023). Sourdough starters exhibit similar succes-sion patterns but develop flour-specific climax communities. Peer J., 4(11), 161–163. https://doi.org/10.7717/peerj.16163.
Calabrese F.M., Ameur H., Nikoloudaki O. (2022). Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance. Microbiome, 10(1), 148. https://doi.org/10.1186/s40168-022-01301-3.
Scappaticci G., Mercanti N.(2024). Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects. Foods, 13(6). 825. https://doi.org/10.3390/foods13060825.
Samilyk M., Nahornyi Y., Marenkova T. (2025). Influence of enriched ingredients on the func-tional properties and nutritional value of bread. Technology Audit and Production Reserves, 3(83), 63–68. https://doi.org/10.15587/2706-5448.2025.329145.
Nanzhen Q., Fengwei T. (2020). A comparison of the inhibitory activities of Lactobacillus and Bifidobacterium against Penicillium expansum and an analysis of potential antifungal metabolites. FEMS Microbiology Letters, 367(18), 214–227. https://doi.org/10.1093/femsle/fnaa130.
Guiné R.P., Florença S.G., Barroc M.J. (2020). The link between the consumer and the innova-tions in food product development. Foods, 9, 1317. https://doi.org/10.3390/foods9091317.
Granato D., Barba F.J., Bursać Kovačević D. (2020). Functional foods: Product development, technological trends, efficacy testing, and safety. Annual review of food science and technology, 11, 93–118. https://doi.org/10.1146/annurev-food-032519-051708.
Helou C., Gadonna-Widehem P., Robert N. (2016). The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread. Food & function, 7, 2498–2507. https://doi.org/10.1039/c5fo01341k.
Helou C., Jacolot P. (2016). Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread. Food Chemistry, 190, 904–911. https://doi.org/10.1016/j.foodchem.2015.06.032.
Shori A.B., Kee L.A., Baba A.S. (2021). Total Phenols, Antioxidant Activity and Sensory Eval-uation of Bread Fortified with Spearmint. Arabian Journal for Science and Engineering, 46, 5257–5264. https://doi.org/10.1007/s13369-020-05012-5.
Zhang Lu, Marieke A., Remko M. Boom. (2018). Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread. Food Science and Technology, 87, 318–325.
Corsetti A., Gobbetti M., Balestrieri F. (2008). Sourdough lactic acid bacteria effects on bread firmness and staling. Journal of Food Science, 63(2), 347–351.
