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  • Author: Małgorzata Wronkowska x
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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Abstract

The growth of lactic acid bacteria during liquid-state fermentation of buckwheat flour and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented flours. Physical properties of buckwheat water biscuits formulated from these fermented flours were studied.

The hardness of freshly prepared biscuits was affected by the lactic acid bacteria applied, with its highest value noted for the water biscuits made of buckwheat flour fermented by L. plantarum IB. Significantly greater differences in hardness values of water biscuits were noted after 24 h storage. Moreover, water biscuits made of the fermented flours were lighter and had a higher browning index as compared to the control biscuits prepared from unfermented buckwheat flour. The obtained results demonstrate the feasibility of selecting lactic acid bacteria for the fermentation of buckwheat flour focusing on some physical properties of the water biscuits.

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Influence of Chemically-Modified Potato Starch (RS Type 4) on the Nutritional and Physiological Indices of Rats

Influence of Chemically-Modified Potato Starch (RS Type 4) on the Nutritional and Physiological Indices of Rats

A biological study was undertaken to analyse the metabolic effect of feeding rats with an experimental diet in which cellulose was substituted with 20% contribution of chemically-modified potato starches (subjected to oxidation, esterification, cross-linking and dual modification). Caecum digesta mass was significantly higher in rats fed the experimental potato starch preparations compared to control group. Luminal ammonia concentration and pH of caecal or colonic content were lower as an effect of diets with all the investigated preparations. Compared to the cellulose-containing diet (control), all modified potato starch preparations raised the content of SCFA in caecum digesta when fed to rats. Significant lowering of the levels of triacylglycerols and total cholesterol was noticed for all chemically-modified starch preparations. The activity of β-glucuronidase determined upon the administration of potato starch preparations into rat diets was significantly lower as compared to the control diet. The results indicate that the chemically-modified potato starch preparations are a good substrate for the intestinal microecosystem and may promote the beneficial status of the gastrointestinal tract of rats.

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