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. 2020 Jul 29;8(8):1149.
doi: 10.3390/microorganisms8081149.

Teff Type-I Sourdough to Produce Gluten-Free Muffin

Cinzia Dingeo  1 , Graziana Difonzo  1 , Vito Michele Paradiso  2 , Carlo Giuseppe Rizzello  1 , Erica Pontonio  1
Affiliations

Teff Type-I Sourdough to Produce Gluten-Free Muffin

Cinzia Dingeo et al. Microorganisms. .

Abstract

The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough has been proposed to produce GF muffins with nutritional benefits. Teff-sourdough was prepared and propagated following the traditional daily refreshment procedure until the biochemical stability was achieved. The sourdough, dominated by Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Saccharomyces cerevisiae strains, was used to produce muffins at three different levels (up to 15%, wt/wt) of fortification, achieving several positive effects on the nutritional properties of the products. The use of teff flour led to high content of fiber (>3 g/100 g) and proteins (>6 g/100 g) in muffins achieving the nutritional requirements for the healthy claims "source of fiber" and "rich in protein". Thanks to their metabolic traits, sourdough lactic acid bacteria caused the increase of the total free amino acids (TFAA, up to 1000 mg/kg, final concentration) and phytic acid decrease (50% lower than control), which positively affect the nutritional properties of the products. Besides, high in vitro protein digestibility (IVPD, 79%) and low starch hydrolysis rate (HI, 52%) characterized the fortified muffins. Muffins also presented high in vitro antioxidant (56%) and mold-inhibitory activities, potentially contributing to an extended shelf-life of the products.

Keywords: celiac disease; gluten-free; nutritional profile; teff; type-I sourdough.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
Cell density (log10 colony forming units (cfu)/g) of presumptive lactic acid bacteria (circle), yeasts (square) Enterobacteriaceae (triangle) and kinetic of acidification (star) of the teff type-I sourdough. Sourdough was daily propagated for twelve days and 0, 1, 3, 5, 7, 9, and 12 identified the dough (after mixing and before fermentation) and sourdough after one, two, five and ten days of propagation. Data are the means of three independent batches analysis ± standard deviations (n = 3). Bars of standard deviations are also represented.
Figure 2
Figure 2
Concentration of free amino acids and amino acid derivatives (mg/kg) in teff muffins: M5%, muffin containing 5% (wt/wt) type-I sourdough; M10%, muffin containing 10% (wt/wt) type-I sourdough; M15%, muffin containing 15% (wt/wt) type-I sourdough; MCT, muffin made without type-I sourdough. Data are the means of three independent batches analysis ± standard deviations (n = 3). Bars of standard deviations are also reported.
Figure 3
Figure 3
Multifactorial analysis (PCA) on the muffin sensory attributes grouped in odor, taste, texture and appearance. M5%, muffin containing 5% (wt/wt) type-I sourdough; M10%, muffin containing 10% (wt/wt) type-I sourdough; M15%, muffin containing 15% (wt/wt) type-I sourdough; MCT, muffin made without type-I sourdough. (A,C), score plots of PC1 vs. PC2; (B,D) score plots of PC2 vs. PC3; (E) loading plot of PC1 vs. PC2; (F), loading plot of PC2 vs. PC3.
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