Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread

Sourdough bread has gained consumer interest due to its excellent sensory characteristics and health functions. However, sourdough starter culture preparation for breadmaking is very tedious, and the inconvenience of liquid traditional sourdough starter (LTSS) culture is not preferred in the m...

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Main Author: Mohd Roby, Bizura Hasida
Format: Thesis
Language:English
Published: 2020
Subjects:
Sourdough bread
Kombucha tea
Online Access:http://psasir.upm.edu.my/id/eprint/98847/1/FSTM%202021%203%20UPMIR.pdf
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spelling my-upm-ir.988472022-10-17T08:09:37Z Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread 2020-12 Mohd Roby, Bizura Hasida Sourdough bread has gained consumer interest due to its excellent sensory characteristics and health functions. However, sourdough starter culture preparation for breadmaking is very tedious, and the inconvenience of liquid traditional sourdough starter (LTSS) culture is not preferred in the modern lifestyle. Therefore, this research was conducted to optimise the production of liquid kombucha sourdough starter (LKSS) culture using Response Surface Methodology (RSM), to evaluate the effect of gum Arabic (GA) on the properties of encapsulated kombucha sourdough starter (EKSS) culture powder, and to characterize the properties of sourdough bread prepared using the EKSS culture. RSM was applied to optimise the incubation temperature (31-37ᴼC) and refreshment time (every 8-12 hours) of LKSS culture production, to minimise the ripening time (h) and maximise the leavening rate (mL/h). The LKSS culture produced at its optimum conditions was compared with the LTSS culture for the microbiological properties and metabolomics profiling using 1H-NMR based technique. The LKSS culture was transformed into powder via encapsulation using GA and spray drying. The EKSS culture properties were evaluated compared to the unencapsulated kombucha sourdough starter (UKSS/control) culture. The powders were stored at different storage to investigate the culture viability throughout 3 months of storage. The EKSS culture was used in breadmaking, and the bread properties were compared with LTSS and baker’s yeast (BY) bread. RSM optimisation revealed the optimised incubation temperature and refreshment time for the LKSS culture production are at 34ᴼC and every 7 hours, respectively. The LKSS culture showed significantly (p<0.05) higher lactic acid bacteria (LAB) (11.07±0.04 log10CFU/g) and yeast (10.37±0.05 log10CFU/g) counts compared to LTSS. The 1H-NMR analyses showed the presence of 15 metabolites in LKSS culture. The major compounds contributing to LKSS culture's differences were alpha-aminobutyric acid, alanine, acetic acid, riboflavin, pyridoxine, anserine, tryptophan, gluconic acid, and trehalose. GA was found adequate to produce EKSS culture with significantly (p<0.05) lower moisture content (5.20±0.19%) and water activity (0.32±0.02), higher LAB (9.93±0.10 log10CFU/g) and yeast (9.40±0.15 log10CFU/g) viability and survival percentage (90.27% for LAB and 89.52% for yeast) after spray drying compared to control. EKSS culture was stable at 27-29ᴼC as high microbial viabilities for 2 months of storage were observed. EKSS culture extract also exhibited high antibacterial activity (>85% inhibition) against pathogenic and spoilage bacteria used in this study. EKSS culture has produced bread with significantly higher loaf volume (976.70±25.2mL) and specific loaf volume (4.38±0.12mL/g), lower pH (5.16±0.02), longer storage life (6 days), and lower crumb firmness (116.07±6.28g) than BY bread. EKSS culture bread inoculated with spoilage fungi delayed the mycelia growth to 5–10 days compared to BY bread. EKSS culture bread extract demonstrated significantly (p<0.05) higher antibacterial activity (50±0.07 to 100±0.00%) than BY bread extract. EKSS culture bread had significantly (p<0.05) higher taste and overall acceptability scores than BY bread, indicating this bread was well accepted by consumers. The findings showed that the EKSS culture promises to produce functional sourdough bread with extended shelf life and improved quality that could greatly benefit the bread industry. Sourdough bread Kombucha tea 2020-12 Thesis http://psasir.upm.edu.my/id/eprint/98847/ http://psasir.upm.edu.my/id/eprint/98847/1/FSTM%202021%203%20UPMIR.pdf text en public masters Universiti Putra Malaysia Sourdough bread Kombucha tea Meor Hussin, Anis Shobirin
institution Universiti Putra Malaysia
collection PSAS Institutional Repository
language English
advisor Meor Hussin, Anis Shobirin
topic Sourdough bread
Kombucha tea
spellingShingle Sourdough bread
Kombucha tea

Mohd Roby, Bizura Hasida
Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
description Sourdough bread has gained consumer interest due to its excellent sensory characteristics and health functions. However, sourdough starter culture preparation for breadmaking is very tedious, and the inconvenience of liquid traditional sourdough starter (LTSS) culture is not preferred in the modern lifestyle. Therefore, this research was conducted to optimise the production of liquid kombucha sourdough starter (LKSS) culture using Response Surface Methodology (RSM), to evaluate the effect of gum Arabic (GA) on the properties of encapsulated kombucha sourdough starter (EKSS) culture powder, and to characterize the properties of sourdough bread prepared using the EKSS culture. RSM was applied to optimise the incubation temperature (31-37ᴼC) and refreshment time (every 8-12 hours) of LKSS culture production, to minimise the ripening time (h) and maximise the leavening rate (mL/h). The LKSS culture produced at its optimum conditions was compared with the LTSS culture for the microbiological properties and metabolomics profiling using 1H-NMR based technique. The LKSS culture was transformed into powder via encapsulation using GA and spray drying. The EKSS culture properties were evaluated compared to the unencapsulated kombucha sourdough starter (UKSS/control) culture. The powders were stored at different storage to investigate the culture viability throughout 3 months of storage. The EKSS culture was used in breadmaking, and the bread properties were compared with LTSS and baker’s yeast (BY) bread. RSM optimisation revealed the optimised incubation temperature and refreshment time for the LKSS culture production are at 34ᴼC and every 7 hours, respectively. The LKSS culture showed significantly (p<0.05) higher lactic acid bacteria (LAB) (11.07±0.04 log10CFU/g) and yeast (10.37±0.05 log10CFU/g) counts compared to LTSS. The 1H-NMR analyses showed the presence of 15 metabolites in LKSS culture. The major compounds contributing to LKSS culture's differences were alpha-aminobutyric acid, alanine, acetic acid, riboflavin, pyridoxine, anserine, tryptophan, gluconic acid, and trehalose. GA was found adequate to produce EKSS culture with significantly (p<0.05) lower moisture content (5.20±0.19%) and water activity (0.32±0.02), higher LAB (9.93±0.10 log10CFU/g) and yeast (9.40±0.15 log10CFU/g) viability and survival percentage (90.27% for LAB and 89.52% for yeast) after spray drying compared to control. EKSS culture was stable at 27-29ᴼC as high microbial viabilities for 2 months of storage were observed. EKSS culture extract also exhibited high antibacterial activity (>85% inhibition) against pathogenic and spoilage bacteria used in this study. EKSS culture has produced bread with significantly higher loaf volume (976.70±25.2mL) and specific loaf volume (4.38±0.12mL/g), lower pH (5.16±0.02), longer storage life (6 days), and lower crumb firmness (116.07±6.28g) than BY bread. EKSS culture bread inoculated with spoilage fungi delayed the mycelia growth to 5–10 days compared to BY bread. EKSS culture bread extract demonstrated significantly (p<0.05) higher antibacterial activity (50±0.07 to 100±0.00%) than BY bread extract. EKSS culture bread had significantly (p<0.05) higher taste and overall acceptability scores than BY bread, indicating this bread was well accepted by consumers. The findings showed that the EKSS culture promises to produce functional sourdough bread with extended shelf life and improved quality that could greatly benefit the bread industry.
format Thesis
qualification_level Master's degree
author Mohd Roby, Bizura Hasida
author_facet Mohd Roby, Bizura Hasida
author_sort Mohd Roby, Bizura Hasida
title Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
title_short Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
title_full Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
title_fullStr Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
title_full_unstemmed Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
title_sort development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
granting_institution Universiti Putra Malaysia
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/98847/1/FSTM%202021%203%20UPMIR.pdf
_version_ 1776100284341157888

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