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Evaluation of Sensory and Physicochemical Characteristics of Vitamin B 12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii

Author

Listed:
  • Yanyu Zhang

    (Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand)

  • Pafe Momoisea

    (Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand)

  • Qixin Lin

    (Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand)

  • Jiaqi Liang

    (Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand)

  • Keegan Burrow

    (Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand)

  • Luca Serventi

    (Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand)

Abstract

The sustainable production of vegan or vegetarian food rich in vitamin B 12 is a challenge. Propionibacterium freudenreichii fermentation has been identified as an effective method for the enhancement of vitamin B 12 content in foods. However, limited studies have been conducted on the co-fermentation of P. freudenreichii with other bacteria. This study investigated the co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) and its effects on the sensory characteristics of whole-meal sourdough bread (WMSB) in comparison to WMSB produced with LAB alone. The effects of P. freudenreichii co-fermentation on WMSB vitamin B 12 content were also evaluated. Results indicated that P. freudenreichii co-fermentation with LAB significantly reduced ( p < 0.05) crumb hardness when compared with WMSB produced with only LAB (4532 ± 176 g and 5313 ± 846 g respectively). A significantly higher adhesiveness ( p < 0.05) was also observed due to the presence of P. freudenreichii . Triangle testing showed that perceptible differences were observed between the two WMSB types investigated in this study ( p < 0.05). Qualitative data from focus group testing indicated that WMSB produced with co-fermentation has a more homogeneous texture. However, improvement in aroma, texture, and taste was possible in both bread types. The co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) was successful in producing bread with enriched vitamin B 12 levels (ranging from 0.89 to 1.44 µg 100 g −1 ). Overall, the co-fermentation of P. freudenreichii presents an opportunity to improve the nutritional value of WMSB.

Suggested Citation

  • Yanyu Zhang & Pafe Momoisea & Qixin Lin & Jiaqi Liang & Keegan Burrow & Luca Serventi, 2023. "Evaluation of Sensory and Physicochemical Characteristics of Vitamin B 12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii," Sustainability, MDPI, vol. 15(10), pages 1-15, May.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:10:p:8157-:d:1149173
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    References listed on IDEAS

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    1. Maria Iannario & Marica Manisera & Domenico Piccolo & Paola Zuccolotto, 2012. "Sensory analysis in the food industry as a tool for marketing decisions," Advances in Data Analysis and Classification, Springer;German Classification Society - Gesellschaft für Klassifikation (GfKl);Japanese Classification Society (JCS);Classification and Data Analysis Group of the Italian Statistical Society (CLADAG);International Federation of Classification Societies (IFCS), vol. 6(4), pages 303-321, December.
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