20.500.12556/RUL-136368 Accumulation and transformation of biogenic amines and gamma-aminobutyric acid (GABA) in chickpea sourdough In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation. biogenic amines gamma-aminobutyric acid chickpea sourdough fermentation diamine oxidases biogeni amini čičerikina moka kislo testo fermentacija true false true Angleški jezik Slovenski jezik Članek v reviji 2022-04-26 14:42:03 2022-04-26 14:42:04 2022-09-15 04:13:48 0000-00-00 00:00:00 2021 0 0 18 str. iss. 11, art. 2840 Vol. 10 2021 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.641.2:635.657:547.233 2304-8158 10.3390/foods10112840 85596675 foods-10-02840.pdf foods-10-02840.pdf 1 3F519A9F12D4E2901629FF05FAB687F4 196f59bb4f9e8a862ef48d972d333f161ddc8574b5218213911727c19be0d57f 67f5e664-c55e-11ec-8aca-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=155984 https://www.mdpi.com/2304-8158/10/11/2840 1 32dd8e5d-c55e-11ec-8aca-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=155983 Biotehniška fakulteta Fakulteta za kemijo in kemijsko tehnologijo 0 0 0