Institut für Lebensmittelwissenschaft und Biotechnologie
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Publication Effects of Ugali maize flour fortification with chia seeds (Salvia hispanica L.) on its physico-chemical properties and consumer acceptability(2024) Chemutai, Susan; Mburu, Monica; Njoroge, Daniel; Zettel, ViktoriaThe study investigated the effect of incorporating whole chia seeds (WCS) and defatted chia seed flour (DCF) into whole maize meal for ugali preparation. Both were incorporated at substitution levels of 3%, 6%, and 9% separately, and the resulting treatments subjected to laboratory analysis. In addition, ugali samples were prepared from all the resulting flour formulations and subjected to consumer acceptability assessment. Incorporation of both DCF and WCS resulted in increased water absorption capacity (ranging from 0.78 to 0.98 g/mL), swelling index (ranging from 0.15 to 3.25 mL/g), and swelling capacity (ranging from 2.46 to 5.74 g/g). WCS decreased the bulk density and oil absorption capacity. DCF, however, resulted in an increase in bulk density and oil absorption capacity. Both DCF and WCS lowered the lightness (L*) of the products. Proximate composition ranged from 4.78 to 7.46% for crude fat, 7.22% to 9.16% for crude protein, and 1.74 to 4.27% for crude fiber. The obtained results show the potential of chia seeds as a good fortificant of maize flour since it resulted in nutritionally superior products (crude ash, crude protein, crude fat, and energy value) when compared to control. The freshly prepared ugali samples were generally acceptable to the panelists up to 9% WCS and 6% DCF substitution levels.Publication Rapid acidification and off-flavor reduction of pea protein by fermentation with lactic acid bacteria and yeasts(2024) Zipori, Dor; Hollmann, Jana; Rigling, Marina; Zhang, Yanyan; Weiss, Agnes; Schmidt, HerbertPea protein is widely used as an alternative protein source in plant-based products. In the current study, we fermented pea protein to reduce off-flavor compounds, such as hexanal, and to produce a suitable fermentate for further processing. Laboratory fermentations using 5% (w/v) pea protein suspension were carried out using four selected lactic acid bacteria (LAB) strains, investigating their growth and acidification capabilities in pea protein. Rapid acidification of pea protein was achieved with Lactococcus lactis subsp. lactis strain LTH 7123. Next, this strain was co-inoculated together with either the yeasts Kluyveromyces lactis LTH 7165, Yarrowia lipolytica LTH 6056, or Kluyveromyces marxianus LTH 6039. Fermentation products of the mixed starter cultures and of the single strains were further analyzed by gas chromatography coupled with mass spectrometry to quantify selected volatile flavor compounds. Fermentation with L. lactis LTH 7123 led to an increase in compounds associated with the “beany” off-flavors of peas, including hexanal. However, significant reduction in those compounds was achieved after fermentation with Y. lipolytica LTH 6056 with or without L. lactis LTH 7123. Thus, fermentation using co-cultures of LAB and yeasts strains could prove to be a valuable method for enhancing quality attributes of pea protein-based products.Publication Variations in the metabolome of unaged and aged beef from black-and-white cows and heifers by 1H NMR spectroscopy(2023) Bischof, Greta; Januschewski, Edwin; Witte, Franziska; Terjung, Nino; Heinz, Volker; Juadjur, Andreas; Gibis, Monika(1) Background: The selection of raw material and the postmortem processing of beef influence its quality, such as taste. In this study, the metabolome of beef from cows and heifers is examined for differences during aging. (2) Methods: Thirty strip loins from eight heifers and seven cows (breed code: 01–SBT) were cut into ten pieces and aged for 0, 7, 14, 21 and 28 days. Samples from the left strip loins were wet-aged in vacuum, while samples from right strip loins were dry-aged at 2 °C and 75% relative humidity. The beef samples were extracted with methanol–chloroform–water, and the polar fraction was used for 1H NMR analysis. (3) Results: The PCA and OPLS-DA showed that the metabolome of cows and heifers varied. Eight metabolites revealed significant differences (p < 0.05) in the samples from cows and heifers. The aging time and aging type of beef also affected the metabolome. Twenty-eight and 12 metabolites differed significantly (p < 0.05) with aging time and aging type, respectively. (4) Conclusions: The variations between cows and heifers and aging time affect the metabolome of beef. By comparison, the influence of aging type is present but less pronounced.