Evaluación de las propiedades reológicas, compuestos fenólicos y actividad antioxidantes de masa ácida de chía (Salvia hispánica L.)

ANA YANINA BUSTOS; LINA MOHTAR; GEREZ CARLA; VERÓNICA PAZ; NAZARENO, MONICA A.; ITURRIAGA LAURA; TARANTO MARÍA PIA

IDITeC

Universidad de San Pablo-Tucumán

Lugar: Tucuman; Año: 2016

2314-0305

In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain C8 was selected, identified as Lactobacillus plantarum C8, and used as starter to obtain a chia sourdough. Lactic fermentation increased the organic acid concentrations (12.30, 1.02 and 23.8 g kg-1 dough of lactic, acetic and phenyl lactic acid, respectively), phenolic compound content (2080 mg AG 100 g-1dw), and antioxidant activities, which increased by ca. 33?40 % compared to unfermented chia flour dough. Inaddition, the composition of phenolic compounds was strongly modified after 24 h fermentation by L. plantarum C8. Chlorogenic acid was only found in fermented dough (2.52 x 103 mg Kg-1), while ferulic acid was detected from the beginning of fermentation, being 32 % higher in chia sourdough (5.55 x 102 mg Kg-1). The use of formulated chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25 % on average), compared with unfermented chia flour addition. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant status of wheat breads. In addition, this work shows, for the first time, that lactic acid bacterium is able to ferment chia dough improving its characteristics with potential application in the functional food industry.