Aroma and baking characteristics of kiwifruit and its bread fermented by Pediococcus pentosaceus
2022
HUANG Jing | LIANG Li-ting | OMEDI Jacob Ojobi | CHEN Cheng | GUO Rui-jun | HUANG Wei-ning | ZENG Yong-qing | LI Ning | GAO Tie-cheng | ZHOU Li-yuan
Objective: This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread. Methods: The changes in β-glucosidase enzyme activity, organic acids and flavor compounds during kiwifruit fermentation were analyzed. The physical and chemical properties of wheat dough incorporated with fermented kiwifruit were determined. Moreover, the changes in total dietary fiber and total amino acid content, bread quality and flavor characteristics of the resulted bread were also determined. Results: After 15.5 hours of fermentation, the β-glucosidase activity reached 55.13 U/L, and the content of lactic acid and acetic acid significantly increased. A total of 110 flavor compounds were detected by GC-TOF/MS in kiwifruit. After fermentation, the content of acids, esters, alcohols and terpenes increased, while the content of aldehydes and ketones decreased. For the first time, α-angelica lactone, furfuryl acetate and pantolactone were found in kiwifruit. In dough, compared with the unfermented group, the α-amylase and protease activities increased by 14.86% and 18.63%, respectively after incorporation of fermented kiwifruit. In bread, compared with the unfermented group, the hardness （11.58%） decreased, while the soluble dietary fiber, total amino acids and specific volume increased by 12.54%, 41.02% and 18.59%, respectively. In addition, bread incorporated with fermented kiwifruit tasted better, had an increased content （27.78%） and type （45.10%） of flavor compounds and a higher overall acceptability than bread incorporated with unfermented kiwifruit. Conclusion: Fermenting kiwifruit with Pediococcus pentosaceuscan improve the flavor and baking characteristics of bread.
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