Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2024, Cilt: 38 Sayı: 1, 82 - 94, 30.04.2024

Öz

Proje Numarası

21.M.18

Kaynakça

  • Anonymous (2007). Interpretation of R-squared, general sequence of analysis. https://www.statease.com/software/design-expert/ (accessed date: 8.2.22).
  • Baykara P (2006). Using of traditional chickpea leavener in the manufacture of industrial white wheat bread. PhD thesis, Trakya University (Unpublished) Turkey.
  • Çabuk B, Stone AK, Korber DR, Tanaka T, Nickerson MT (2018). Effect of Lactobacillus plantarum fermentation on the surface and functionall properties of pea protein-enriched flour. Food Technology and Biotechnology, 56(3):411.
  • Çebi K (2009). Isolation and identification of lactic acid bacteria from chickpea yeast and dough. MSc Thesis. Atatürk University (Unpublished), Turkey.
  • Çebi K (2014). The effects of lactic acid bacteria strains isolated from chickpea fermentation/dough products on volatile profile and other quality parameters of bread. PhD thesis, Atatürk University (Unpublished), Turkey.
  • Chandra-Hioe MV, Wong CHM, Arcot J (2016). The potential use of fermented chickpea and faba bean flour as food ingredients. Plant Foods for Human Nutrition, 71: 90-95
  • Chavan RS, Chavan SR (2011). Sourdough technology—a traditional way for wholesome foods: a Comprehensive Reviews in Food Science and Food Safety, 10(3):169-182.
  • Crowley P, Schober TJ, Clarke CI, Arendt EK (2002). The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology, 214: 489-496.
  • Dal Bello F, Clarke CI, Ryan LAM, Ulmer H, Schober TJ, Ström K, Sjögren J, Van Sinderen D, Schnürer J, Arendt EK (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science, 45(3):309-318.
  • De Vuyst L, Neysens P (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3):43-56.
  • Deshpande SS, Damodaran S (1990). Food legumes: chemistry and technology. Advances in Cereal Science and Technology, 10:147-241.
  • Durmaz, R, Şahin N, Koyuncu M, Sayaslan A (2023). Comparison of wet and dried chickpea yeast in breadmaking. Journal of the Science of Food and Agriculture, 103 (9): 4421-4429.
  • Foschia M, Horstmann SW, Arendt EK, Zannini E (2017). Legumes as functional ingredients in gluten-free bakery and pasta products. Annual Review of Food Science and Technology, 8:75-96.
  • Galal AM, Johnson JA, Varriano-Marston E (1978). Lactic and volatile (C2-C5) organic acids of San Francisco sourdough French bread. Cereal Chemistry. 55: 461–468.
  • Gocmen D, Gurbuz O, Kumral AY, Dagdelen AF, Sahin I (2007). The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties. European Food Research and Technology, 225:821-830.
  • Güçlü-Üstündağ Ö, Mazza G (2007). Saponins: properties, applications and processing. Critical Reviews in Food Science and Nutrition, 47(3):231-258.
  • Hancıoğlu-Sıkılı Ö (2003). Investigation of microbiological and flavour characteristics of chickpea sweet dough. PhD thesis, Ege University (Unpublished), Turkey.
  • Hatzikamari M, Yiangou M, Tzanetakis N, Litopoulou-Tzanetaki E (2007a). Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production. International Journal of Food Microbiology, 116(1): 37-43.
  • Hatzikamari M, Kyriakidis DA, Tzanetakis N, Biliaderis CG, Litopoulou-Tzanetaki E (2007b). Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production. European Food Research and Technology, 224: 715-723.
  • Hendek-Ertop M, Şeker İT (2018). Optimization of the amount of chickpea sourdough and dry yeast in wheat bread formulation: evaluation of physicochemical, sensory and antioxidant properties. Food Science and Technology Research, 24(1): 45-53.
  • Hendek Ertop M, Coşkun Y (2018). Shelf‐life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology. Journal of Food Processing and Preservation, 42(7): e13650.
  • Kasım S (2014). The optimization of traditionally production of chickpea-leavened simit ekmegi in Aegean region. MSc thesis, Celal Bayar University (Unpublished), Turkey.
  • Katsaboxakis K, Mallidis K (1996). The microflora of soak water during natural fermentation of coarsely ground chickpea (Cicer arietinum) seeds. Letters in Applied Microbiology, 23(4): 261-265.
  • Kefalas P, Kotzamanidis S, Sabanis D, Yupsani A, Kefala L, Kokkalis A, Yupsanis T (2009). Bread making of durum wheat with chickpea sourdough or compressed baker’s yeast. Journal of Food Quality, 32(5):644-668.
  • Kerem Z, German‐Shashoua H, Yarden O (2005). Microwave‐assisted extraction of bioactive saponins from chickpea (Cicer arietinum L). Journal of the Science of Food and Agriculture, 85(3):406-412.
  • Minervini F, De Angelis M, Di Cagno R, Gobbetti M (2014). Ecological parameters influencing microbial diversity and stability of traditional sourdough. International Journal of Food Microbiology, 171: 136-146.
  • Montgomery DC (2001). Design and analysis of experiments. John Wiley and Sons, New York. USA.
  • Moroni AV, Dal Bello F, Arendt EK (2009). Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiology, 26(7):676-684.
  • Narlıoğlu G (2013). Investigation of some properties of traditional chickpea yeast and it's use in pastry. MSc Thesis, Kahramanmaraş Sütçü İmam University (Unpublished), Turkey.
  • Saad AM, Elmassry RA, Wahdan KMM, Ramadan FM (2015). Chickpea (Cicer arietinum) steep liquor as a leavening agent: effect on dough rheology and sensory properties of bread. Acta Periodica Technologica, (46):91-102.
  • Sayaslan A, Şahin N (2018). Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties. Quality Assurance and Safety of Crops and Foods, 10(2):183-192.
  • Şahin N, Koyuncu M, Sayaslan A (2018). Glutensiz ekmekte nohut mayası kullanımının etkileri. Harran Tarım ve Gıda Bilimleri Dergisi, 22:513–524.
  • Shi J, Arunasalam K, Yeung D, Kakuda Y, Mittal G (2004). Phytate from edible beans: chemistry, processing and health benefits. Journal of Medical Food, 7(1): 67-78.

Effects of Fermentation Temperature and Time on Chickpea-Initiated Sourdough Production

Yıl 2024, Cilt: 38 Sayı: 1, 82 - 94, 30.04.2024

Öz

Chickpea is a nutritious staple pulse with numerous consumption patterns. It is also used in bakery products, especially in bread, in chickpea flour, fermented-chickpea liquor (FCL), and chickpea yeast (FCL-fermented sourdough) in various countries. However, a large variation exists in the traditional fermentation of FCL and chickpea yeast (CY). In this study, fermentation parameters (cracked-chickpea size, water-chickpea ratio, fermentation temperature, and fermentation time) for the production of FCL and CY were sequentially optimized through separate RSM designs. Therefore, this study aimed to optimise the fermentation conditions for preparing both FCL and CY. First, FCL production parameters of fermentation temperature, time, chickpea particle size, and water-chickpea ratio were optimized and determined to be 40°C, 26 h, 2-6 mm, and 4:1 ratio, respectively. Secondly, the CY process parameters (fermentation temperature and time) were optimized using the optimized FCL conditions and determined to be 38°C and 9 h. The validation studies proved no statistical difference (p>0.05) between the RSM-model predicted and experimental responses. At the optimized fermentation conditions, the FCL and CY had pH values of 4.44 and 4.31 and LAB counts of 9.87 and 9.08 log cfu/g. The optimum fermentation conditions determined in this study are somewhat comparable to those commonly employed in the traditional preparations of both FCL and CY. Such optimization could lead to the better utilization of FCL and CY in the food industry and improved consumer health outcomes.

Etik Beyan

There is no ethical statement.

Destekleyen Kurum

The Scientific Research Projects Commission of Karamanoğlu Mehmetbey University

Proje Numarası

21.M.18

Teşekkür

The authors thank the Scientific Research Projects Commission of Karamanoğlu Mehmetbey University for their financial support.

Kaynakça

  • Anonymous (2007). Interpretation of R-squared, general sequence of analysis. https://www.statease.com/software/design-expert/ (accessed date: 8.2.22).
  • Baykara P (2006). Using of traditional chickpea leavener in the manufacture of industrial white wheat bread. PhD thesis, Trakya University (Unpublished) Turkey.
  • Çabuk B, Stone AK, Korber DR, Tanaka T, Nickerson MT (2018). Effect of Lactobacillus plantarum fermentation on the surface and functionall properties of pea protein-enriched flour. Food Technology and Biotechnology, 56(3):411.
  • Çebi K (2009). Isolation and identification of lactic acid bacteria from chickpea yeast and dough. MSc Thesis. Atatürk University (Unpublished), Turkey.
  • Çebi K (2014). The effects of lactic acid bacteria strains isolated from chickpea fermentation/dough products on volatile profile and other quality parameters of bread. PhD thesis, Atatürk University (Unpublished), Turkey.
  • Chandra-Hioe MV, Wong CHM, Arcot J (2016). The potential use of fermented chickpea and faba bean flour as food ingredients. Plant Foods for Human Nutrition, 71: 90-95
  • Chavan RS, Chavan SR (2011). Sourdough technology—a traditional way for wholesome foods: a Comprehensive Reviews in Food Science and Food Safety, 10(3):169-182.
  • Crowley P, Schober TJ, Clarke CI, Arendt EK (2002). The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology, 214: 489-496.
  • Dal Bello F, Clarke CI, Ryan LAM, Ulmer H, Schober TJ, Ström K, Sjögren J, Van Sinderen D, Schnürer J, Arendt EK (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science, 45(3):309-318.
  • De Vuyst L, Neysens P (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3):43-56.
  • Deshpande SS, Damodaran S (1990). Food legumes: chemistry and technology. Advances in Cereal Science and Technology, 10:147-241.
  • Durmaz, R, Şahin N, Koyuncu M, Sayaslan A (2023). Comparison of wet and dried chickpea yeast in breadmaking. Journal of the Science of Food and Agriculture, 103 (9): 4421-4429.
  • Foschia M, Horstmann SW, Arendt EK, Zannini E (2017). Legumes as functional ingredients in gluten-free bakery and pasta products. Annual Review of Food Science and Technology, 8:75-96.
  • Galal AM, Johnson JA, Varriano-Marston E (1978). Lactic and volatile (C2-C5) organic acids of San Francisco sourdough French bread. Cereal Chemistry. 55: 461–468.
  • Gocmen D, Gurbuz O, Kumral AY, Dagdelen AF, Sahin I (2007). The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties. European Food Research and Technology, 225:821-830.
  • Güçlü-Üstündağ Ö, Mazza G (2007). Saponins: properties, applications and processing. Critical Reviews in Food Science and Nutrition, 47(3):231-258.
  • Hancıoğlu-Sıkılı Ö (2003). Investigation of microbiological and flavour characteristics of chickpea sweet dough. PhD thesis, Ege University (Unpublished), Turkey.
  • Hatzikamari M, Yiangou M, Tzanetakis N, Litopoulou-Tzanetaki E (2007a). Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production. International Journal of Food Microbiology, 116(1): 37-43.
  • Hatzikamari M, Kyriakidis DA, Tzanetakis N, Biliaderis CG, Litopoulou-Tzanetaki E (2007b). Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production. European Food Research and Technology, 224: 715-723.
  • Hendek-Ertop M, Şeker İT (2018). Optimization of the amount of chickpea sourdough and dry yeast in wheat bread formulation: evaluation of physicochemical, sensory and antioxidant properties. Food Science and Technology Research, 24(1): 45-53.
  • Hendek Ertop M, Coşkun Y (2018). Shelf‐life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology. Journal of Food Processing and Preservation, 42(7): e13650.
  • Kasım S (2014). The optimization of traditionally production of chickpea-leavened simit ekmegi in Aegean region. MSc thesis, Celal Bayar University (Unpublished), Turkey.
  • Katsaboxakis K, Mallidis K (1996). The microflora of soak water during natural fermentation of coarsely ground chickpea (Cicer arietinum) seeds. Letters in Applied Microbiology, 23(4): 261-265.
  • Kefalas P, Kotzamanidis S, Sabanis D, Yupsani A, Kefala L, Kokkalis A, Yupsanis T (2009). Bread making of durum wheat with chickpea sourdough or compressed baker’s yeast. Journal of Food Quality, 32(5):644-668.
  • Kerem Z, German‐Shashoua H, Yarden O (2005). Microwave‐assisted extraction of bioactive saponins from chickpea (Cicer arietinum L). Journal of the Science of Food and Agriculture, 85(3):406-412.
  • Minervini F, De Angelis M, Di Cagno R, Gobbetti M (2014). Ecological parameters influencing microbial diversity and stability of traditional sourdough. International Journal of Food Microbiology, 171: 136-146.
  • Montgomery DC (2001). Design and analysis of experiments. John Wiley and Sons, New York. USA.
  • Moroni AV, Dal Bello F, Arendt EK (2009). Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiology, 26(7):676-684.
  • Narlıoğlu G (2013). Investigation of some properties of traditional chickpea yeast and it's use in pastry. MSc Thesis, Kahramanmaraş Sütçü İmam University (Unpublished), Turkey.
  • Saad AM, Elmassry RA, Wahdan KMM, Ramadan FM (2015). Chickpea (Cicer arietinum) steep liquor as a leavening agent: effect on dough rheology and sensory properties of bread. Acta Periodica Technologica, (46):91-102.
  • Sayaslan A, Şahin N (2018). Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties. Quality Assurance and Safety of Crops and Foods, 10(2):183-192.
  • Şahin N, Koyuncu M, Sayaslan A (2018). Glutensiz ekmekte nohut mayası kullanımının etkileri. Harran Tarım ve Gıda Bilimleri Dergisi, 22:513–524.
  • Shi J, Arunasalam K, Yeung D, Kakuda Y, Mittal G (2004). Phytate from edible beans: chemistry, processing and health benefits. Journal of Medical Food, 7(1): 67-78.
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Fermantasyon Teknolojisi
Bölüm Araştırma Makalesi
Yazarlar

Nazlı Şahin 0000-0002-0963-8882

Raziye Durmaz 0000-0003-4276-9304

Mehmet Koyuncu 0000-0002-7704-9529

Abdulvahit Sayaslan 0000-0001-7161-1552

Proje Numarası 21.M.18
Erken Görünüm Tarihi 30 Nisan 2024
Yayımlanma Tarihi 30 Nisan 2024
Gönderilme Tarihi 13 Eylül 2023
Yayımlandığı Sayı Yıl 2024 Cilt: 38 Sayı: 1

Kaynak Göster

EndNote Şahin N, Durmaz R, Koyuncu M, Sayaslan A (01 Nisan 2024) Effects of Fermentation Temperature and Time on Chickpea-Initiated Sourdough Production. Selcuk Journal of Agriculture and Food Sciences 38 1 82–94.

Selcuk Journal of Agriculture and Food Sciences Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.