Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins. Considerable increases, more than double, in leucine, isoleuci...

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Bibliographic Details
Main Authors: Maria Simona Chiș, Adriana Păucean, Laura Stan, Ramona Suharoschi, Sonia-Ancuța Socaci, Simona Maria Man, Carmen Rodica Pop, Sevastița Muste
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
gluten-free muffins
lactobacillus plantarum
quinoa sourdough
aroma compounds
amino acids
Online Access:http://dx.doi.org/10.1080/19476337.2019.1646320

Internet

http://dx.doi.org/10.1080/19476337.2019.1646320

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