Quinoa sourdough - based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria

SANDEZ-PENIDEZ, H.; VELASCO MANINI M.A; LEBLANC, JEAN GUY; GEREZ, CARLA L.; ROLLAN, G.

JOURNAL OF APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2022 vol. 132 p. 2093 - 2105

1364-5072

Aims: To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPC) in quinoa sourdough in order to select best performing strains to be used as starter cultures in the elaboration of biscuits. Methods and Results: Microbial growth (CFU g-1) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61-2.97 log CFU g-1 and pH values between 3.95 and 4.54 were determined after 24 h at 30 °C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal components analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls. Conclusions: Autochthonous LAB strains (3) increased the antioxidant activity of quinoa based biscuits.